MADZOON ABOUR -by Anahid Merigian
(Yogurt soup)
1 qt. water
1 tsp. salt
1/2 cup dzedzadz (hulled wheat)
1/2 cup chopped spinach or Swiss chard (fresh or frozen)
3 cups yogurt
1 tsp. flour
1 egg
1 tbsp. butter
¼ cup chopped onion
1 tbsp. mint, dried
1 crushed garlic
Cook wheat in one quart of salted water. When it is almost cooked, add the spinach. In 2½ quart pan, add yogurt, 1 cup water, garlic, flour and egg. Mix with hand beater. Bring this mixture to a boil, stirring constantly. Add wheat and spinach mixture.
In a small frying pan, saute butter, onions, and mint and add to soup. Let it simmer 5 minutes. Ready to serve.
Makes 2 quarts of soup
TAHNABOUR -by Vart Hachigian
(Hot yogurt soup)
2/3 cup dzedzadz (hulled wheat)
3 cups yogurt
3 cups water
1 egg
2 tbsp. flour
½ tsp. salt
1 med. onion, chopped
4 tbsp. butter or margarine
1 tbsp. chopped mint, fresh
1/3 tbsp. chopped parsley
Cook dzedzadz in 4 cups water until tender. Blend yogurt, water, egg, and flour with beater. Cook until it boils, stirring constantly with wooden spoon. Add salt, cooked dzedzadz and remove from heat. Saute onion in butter, add mint and parsley. Then combine with soup. Simmer 5 minutes.
Serves 6-8
TAHNABOUR -by Aroxy Aykanian
(Cold yogurt soup)
½ cup dzedzadz (hulled wheat)
1 qt. water
1 tsp. salt
1 tsp. fresh mint, finely chopped
2-3 cups yogurt well beaten, adding water to whatever consistency
you wish
Cook wheat in 1 quart water. Be sure wheat is cooked well. After it has cooked awhile, add salt, cool, Add wheat to beaten yogurt.
Chill. Add mint when serving.
You may dilute this with ice cubes instead of water in hot weather.
Serves 4
MADZOON ABOUR with CELERY -by Gadar Tanelian
(Yogurt celery soup)
½ cup dzedzadz (hulled wheat)
2½ qts. water
½ cup celery, deveined and finely chopped
½ tbsp. salt
4 cups yogurt
2 tbsp. flour
1 egg
2 cups water
1 lge. or 2 small onions, chopped fine
1 tbsp. dried mint
3½ tbsp. butter
Boil water in 3 quart saucepan and cook wheat. (Approx. 2 hours over medium heat). Add salt and celery. Cook additional 10 minutes. Beat flour, egg and yogurt with 2 cups water. If water in wheat mixture has absorbed add additional water. Strain flour mixture, add to wheat mixing all the time. After it comes to a boil, turn heat lower and keep stirring.
Melt butter in frying pan, then saute onion and brown slightly. Add mint to onions, then add to the cooked ingredients, stirring well. Cook additional 5 minutes over low heat.
Never cover pan or yogurt will curdle.
Serves 6
VOSPOV ABOUR -by Simone Arakelian
(Lentil soup)
½ lb. lentils
½ cup celery, chopped (opt.)
2 cloves garlic, chopped
1/4 cup olive oil
salt, pepper to taste
2 tbsp. tomato paste
½ cup carrots, chopped
2 med. onions, chopped
2 tsp. flour (for thickening)
2 tbsp. basil, dried and crushed
Wash lentils first, then boil them in a quart of water. When they are partially cooked (Approximately ½ hour), add rest of ingredients and mix well. Cover and simmer another 1/2 hour until all vegetables are tender.
Makes approx. 8 servings
VOSPOV ABOUR -by Lucy Tarpinian
(Lentil soup)
10 cups water
3 bouillon cubes, chicken or beef
l cup lentils
salt, pepper to taste
3 tbsp. butter
2 tbsp. oil
1 med. onion, chopped
1 tbsp. dried mint leaves
1/4 cup thin egg noodles
Bring water to a boil, add bouillon cubes, lentils, salt and pepper. Simmer for about 1/2 hour. Add 1/4 cup egg noodles. Boil and additional 10 minutes.
In frying pan add chopped onion to butter and oil. Saute onion, add mint leaves and stir. Add this to lentils.
Serve hot.
Serves 6
SISERR ABOUR -by Azniv Charkoudian
(Chick pea soup)
1/4 cup chick peas soaked overnight
6 cups water
1/2 cup barley
1/2 cup split peas (yellow)
1 tsp. salt
pinch of blk. pepper
pinch cayenne
1 small onion, chopped
1 tbsp. onion, chopped
2 tbsp. shortening
Drain chick peas. Boil water and add all ingredients except 1 tbsp. chopped onion and shortening. Bring to boil again and simmer for 2 hours.
Then saute 1 tbsp, chopped onion in 2 tbsp. shortening and add to soup.
Serves 4
GELOR ABOUR -by Ruth Harotian
(Meatball soup)
1 lb. hamburg
2 tbsp. tomato sauce (opt.)
1/4 cup bulghour
1/2 tsp. salt
With a little water mix hamburg, bulghour and salt together. Wet hands and form into little balls. Pour a can of chicken broth in a sauce pan, add one can of water and 2 tbsp. of tomato sauce. Bring to a boil and drop in the meat balls.
Cook 1/2 to 3/4 of an hour.
Serves 4 to 5
BLOR KUFTA ABOUR Gadar Tanelian
(Meatball soup)
1/2 lb. hamburg
1 Sm. onion (2 tbsp.) chopped fine
1/8 tsp. blk. pepper
dash red pepper
1 qt. water
2 tbsp. butter
1 tbsp. dried mint
2 tbsp. flour
Bring salted water to boil. Mix hamburg, red and black pepper and onion. Roll hamburg in small balls the size of a quarter. Coat balls completely with flour. Add to boiling water.
Cook approx. half hour over medium heat. Melt butter in frying pan. Do not over-brown. Add mint. Now add this mixture to broth stirring in well. Take off heat. Serve hot.
Serves 4
HAIGAGAN ABOUR Gadar Tanelian
(Armenian Soup)
2 cups chicken broth
1/2 cup vermicelli
2 cups water
1 tsp. salt
1 egg, beaten
2 tsp. lemon juice
4 tbsp. water
Beat egg, lemon juice and water. Set aside.
Bring broth and water to a boil. Add vermicelli and salt. When cooked, turn heat low. Spoon 4 tablespoons broth into egg mixture, stirring all the time until you get a hot mixture. Now reverse the process. Slowly add the watered down egg mixture into the broth. Stir constantly taking care that broth does not curdle. Turn off heat. Serve hot.
Serves 3-4
HAV ABOUR Zarie Hanna
(Chicken soup)
Necks, backs, wings and giblets from 2 chickens
1 pkq. dry onion soup mix
1/2 cup rice
2 cups egg noodles
3 chicken bouillon cubes
1-1/2 qts. water
Simmer chicken in water covered for 1 to 2 hours or until the meat falls away from the bones. Strain the broth to remove all the bones Put broth and all ingredients in a saucepan and simmer until noodles are tender. Take meat off the bones and add to the soup. Heat and serve.
Tastier if served the following day.
Serves 4
PAHNJAREGHEN ABOUR Mari Setian
(Vegetable soup)
1 potato
1 small onion
1 cabbage leaf
1 stalk celery
4-5 pieces of green beans
1 sm. can chicken broth
leftover meat
1 carrot
1/4 cup green pepper
1 tbsp. parsley
1 small turnip (Opt)
1 tbsp. peas (Opt)
1/2 cup tomato juice
1/4 cup egg noodles
Clean and dice all above ingredients and put in colander.
Heat 1 small can chicken broth, add 1/2 cup tomato juice. When broth boils, add vegetables and pieces of leftover meat if available. Add orzo egg noodles, if desired. Cook for 1/2 hour and serve.
Serves 2
GARMEER DAG (JAGENTEGH ) ABOUR Azniv Charkoudian
(Beet Soup)
½ cup barley
½ cup split peas
3 beets, diced
Juice of ½ lemon
salt to taste
3/4 cups water to use for desired thickness
Bring water to boil, add ingredients and simmer for at least one hour.
Serves 4
Variation:
1 lb. spinach or
1 small eggplant, cut up, may be used in place of beets.
  
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