Tarkhan

3 servings

45 minutes

The recipe is taken from A. Piruzyan’s book “Armenian Cooking” (1960).

Energy value per serving

• Calories: 2466.8
• Proteins: 83.7g
• Fats: 39.5g
• Carbohydrates: 460g

Ingredients

• Chicken broth: 500 ml
• Chicken: 170 g
• Carrot: 20 g
• Onion: 75 g
• Potato flour: 900 g
• Wheat flour: 900 g
• Milk: 1 l
• Chicken egg: 5 pc
• Melted butter: 10 g
• Mint: 10 g
• Salt: to taste

Cooking steps

1. Mix potato and wheat flour, pour in hot milk, and mix well again.

   Required ingredients:

   • Potato flour: 900 g
   • Wheat flour: 900 g
   • Milk: 1 l

2. Beat the eggs, mix with matzun, and then gradually pour this mixture into the prepared flour.

   Required ingredients:

   • Chicken egg: 5 piece

3. Knead the dough and leave it until the next day.

4. Divide the prepared dough into small pieces, place them on a towel to dry, then grind and sift it to separate the fine particles.

5. The obtained tarhana should be stored in a glass jar.

6. Add tarhana to boiling chicken broth and cook on low heat.

   Required ingredients:

   • Chicken broth: 500 ml

7. 10–15 minutes before serving, add finely chopped and sautéed onion and chopped mint leaves to the soup.

   Required ingredients:

   • Onion: 75 g
   • Mint: 10 g
   • Melted butter: 10 g
   • Salt:  to taste