Tanapur
Soups • Armenian
Description
The recipe is taken from a book by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Buttermilk 0 oz
- Chicken Egg ¼ piece
- Buckwheat Groats 0 oz
- Wheat Flour 0 oz
- Onion 0 oz
- Mint 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Grind the dried buttermilk and soak it in cold water overnight.
Step 2
The next day, slowly mix the buttermilk with warm water to form a homogeneous mass (for 100 g of buttermilk, use 1 l of warm water).
Step 3
In a pot, thoroughly mix the flour with the egg, pour in the diluted buttermilk, place on low heat, and continuously stir until it comes to a boil.
Step 4
After that, add finely chopped and sautéed onion, cooked wheat groats, and mint or cilantro, mix well, and bring to a boil again.
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