Madzoune Teladmadj Abour

1. 1

   Saute the chopped onion in the butter or oil in a large saucepan until soft.

2. 2

   Add the stock and bring to the boil.

3. 3

   Add the vermicelli and cook 5 minutes, until tender.

4. 4

   Just before serving, beat the yogurt.

5. 5

   Pour into the soup gradually, beating vigorously, and heat to just below boiling.

6. 6

   Do not allow the soup to boil, or it will curdle.

7. 7

   Season to taste with salt and white pepper.

8. 8

   Serve, garnished with dried crushed mint.

9. 9

   In another version of this soup, the yogurt is stabilized with eggs so that it can be cooked without curdling.

10. 10

    Beat the yogurt with 2 lightly beaten eggs in a pan and bring to the boil slowly, stirring constantly in the same direction.

11. 11

    Pour this into the stock with the vermicelli and simmer gently until the soup thickens a little.

12. 12

    Instead of vermicelli use 1/2 cup pearl barley.

13. 13

    Soak it overnight.

14. 14

    Then drain, and simmer over low heat for 1 hour, or until the barley is swollen and soft.

15. 15

    Continue as above.

16. 16

    This is called tanabour.

* Per serving · 4 servings · Values may vary.

No additional tips available.