Tan Abour (Barley and Yoghurt Soup) is a traditional Armenian recipe for a classic soup of barley cooked with yoghurt, onion and coriander. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Barley and Yoghurt Soup (Tan Abour).
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Ingredients:
900g plain yoghurt
150g barley
1.25l water
1 bunch coriander (cilantro), chopped
1 yellow onion, chopped
salt, to taste
oil for frying
Method:
Place the barley in a colander and rinse under plenty of cold running water until the water runs clear. Drain the barley then add to a large pot with 1.25l water. Bring the mixture to a boil and continue to boil for about 25 minutes, or until the barley is completely cooked.
In the meantime, add a little oil to a pan and use to fry the onion until soft, about 8 minutes. Whip the yoghurt until soft then slowly pour into the cooked barley mixture, whisking continually to combine (do this slowly so the water does not come off the boil). As soon as all the yoghurt has been incorporated add the onion. Allow to boil for 3 minutes then stir-in the finely chopped coriander.
Take off the heat, season to taste and ladle into warmed soup bowls.
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