Tanabour (Beef, Barley and Yoghurt Soup) is a traditional Armenian recipe for a classic soup of beef and barley cooked with yoghurt, onion and coriander. The full recipe is presented here and I hope you enjoy this classic Armenian version of: Beef, Barley and Yoghurt Soup (Tanabour).
Wash the barley then place in a pan, cover with water and bring to a boil. Cook for about 7 minutes, or until the barley is tender then take off the heat and set aside.
In the meantime, add the oil to a pan and use to fry the onion and garlic until the onion is soft and translucent (about 8 minutes). Add the beef and spices and cook over medium heat until the meat is well browned (about 5 minutes) then add the spring onions and cooked barley. Season with salt to taste, fry for 1 minute and take off the heat.
Now add the chicken stock, eggs and yogurt to a bowl. Whisk well to combine then gradually add to the meat mixture. Stir well as you add to the pot. Return to the hot and cook very gently over low heat, stirring constantly with a wooden spoon. Cook gently for about 10 minutes, or until the soup has thickened. Whatever you do, do not allow the mixture to boil, or it will curdle. Add the herbs about 5 minutes before the soup is done.
Take off the heat, ladle into warmed soup bowls and serve.
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