1. The Armenian hot grain
food

2. Hot yogurt soup (TAHNABOUR)
Թանապուր
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.

3. THE STUDENTS PREPARED A TRADITIONAL MEAL OF
YOGURT SOUP IN SCHOOL EVENT.

4. Lamb and barley (KESHKEG OR
HERISAH)
Հարիսա

5. Lamb and barley (KESHKEG OR HERISAH)Հարիսա
1 cup dzedzadz (hulled wheat)
4 cups boiling water
2 cups shredded, cooked chicken, turkey, or. lamb
2 cups chicken broth
½ tsp. salt
dash of pepper
4 tbsp. butter
Wash and drain dzedzadz in cool water. Let water boil in 4 quart
covered saucepan. Add dzedzadz and stir. Take off heat and let soak
overnight.
About 2½ hours before serving, add meat and broth to dzedzadz. Add
salt and pepper and cook, slowly beating with a wooden spoon until
smooth and well-blended. Before serving, melt butter and pour over
keshkeg in individual plates.
Serves 4
Note: If using raw meat, cut in large pieces and add to dzedzadz in
saucepan. Cook until meat falls off bones. Remove bones, discard fat,

6. Lentil soup (VOSPOV ABOUR)Ոսպով ապուր
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

7. Chick pea soup (SISERR ABOUR) Սիսեռով
ապուր
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

8. Vanadzor primary school N16
For eTwinning
ARMENIA