A chilled yogurt soup with barley, fresh herbs, and a swirl of mint-infused butter. This cooling Armenian summer soup is light yet satisfying, with the gentle tang of fermented yogurt as its backbone.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Cook pearl barley in water for 30-35 minutes until tender but still slightly chewy. Do not drain.
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2
Whisk yogurt with beaten egg and flour until smooth. This prevents the yogurt from curdling when heated.
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3
Slowly stir the yogurt mixture into the pot with barley and its cooking water, stirring constantly in one direction.
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4
Heat gently over low heat, stirring continuously, until slightly thickened. Do not let it boil.
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5
Remove from heat, stir in fresh cilantro, mint, and green onions. Season with salt.
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6
Melt butter with dried mint and drizzle over each serving. Serve warm or chilled.
Did You Know?
In Armenian villages, tanov apour was considered the perfect remedy for a hot summer day, served chilled from clay pots kept in cool cellars.
Chef's Notes
The Story Behind Тanov
Tanov apour is part of the rich Armenian tradition of yogurt-based soups that stretches back to the earliest days of dairy fermentation in the Caucasus region. The word "tanov" comes from "tan," the Armenian term for diluted yogurt drink, and "apour" means soup. It represents the practical wisdom of Armenian highland cooking, where cooling yogurt dishes provided relief from summer heat while delivering essential nutrition. The addition of barley makes it substantial enough to serve as a meal.
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