Tahnabour
Instructions
In a bowl, put two tablespoons of water, one tablespoon of flour and egg.
Beat with a whisk.
Mix the water and the yoghurt and add the beaten egg.
Put on the fire and stir gently but continuously.
Bring to a boil and then remove from heat.
Combine the barley, mint and salt.
Heat the onion in a pan with the oil and butter until the onion becomes transparent and glossy.
Combine the paprika.
Add the mixture to the soup, stir, heat briefly and serve.
Tahnabour is a soup made from ancient origins: is light and is prepared in case of digestive problems or stomach pain.
Ingredients and dosing for 6 persons
- 100 g of wheat (or barley)
- 75 cl of water
- 150 g of white yoghurt
- 1/2 chopped onion
- 1 tablespoon of olive oil
- 2 tablespoons of butter
- 1/2 teaspoon of paprika
- 1 egg
- Dried mint
- 1 tablespoon of flour