Tahnabour Hot Yogurt Soup Recipes

HOT YOGURT SOUP WITH BARLEY AND CILANTRO

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
• In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.

BOOSHALA (ASSYRIAN YOGURT SOUP)

Steps:

• Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
• Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

TAHNABOUR - HOT YOGURT SOUP

Steps:

• Cook wheat in 4 cups of water until tender.
• Blend yogurt, water, egg and flour with beater.
• Cook until it boils, stirring constantly with wooden spoon.
• Add salt, cooked wheat and remove from heat.
• Saute onion in butter, add mint and parsley.
• Combine with soup.
• Simmer 5 minutes.

PERSIAN MEATBALL AND YOGURT SOUP

Steps:

• Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed.
• Saute the Chopped Onion till golden.
• Then add the Parsley, Spinach, Beans, and enough Water to cover. Simmer for 1 hour*.
• In the mean while, mixed the Ground Beef, Eggs, dash of Salt & Pepper, and Grated Onion in a large bowl. Form into small bite-sized Meatballs.
• * When the hour of simmering is over, add the Meatballs and the Uncooked Rice. Simmer again until done, about 30 minutes.
• Once the Meatballs and Rice are cooked remove the soup from heat and let cool down for 10 to 15 minutes.
• Temper the Yogurt by adding a little broth to the Yogurt Mixture. Then add the remaining Yogurt.

CREAMY INDIAN YOGURT SOUP

Steps:

• Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
• Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.