Tanapur

1 serving

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).

Energy value per serving

• Calories: 361.7
• Proteins: 13.9g
• Fats: 2.8g
• Carbohydrates: 71.5g

Ingredients

• Dry buttermilk: 50 g
• Chicken egg: 0.3 pc
• Wheat groats: 40 g
• Wheat flour: 10 g
• Onion: 20 g
• Mint: 6 g
• Salt: to taste

Cooking steps

1. Grind the dried buttermilk and soak it in cold water overnight.

   Required ingredients:

   • Dry buttermilk: 50 g

2. The next day, slowly mix to dilute the buttermilk with warm water to form a homogeneous mass (1 liter of warm water for 100 g of buttermilk).

   Required ingredients:

   • Dry buttermilk: 50 g

3. In a pot, thoroughly mix the flour with the egg, pour in the diluted buttermilk, place on low heat and continuously stir until it comes to a boil.

   Required ingredients:

   • Wheat flour: 10 g
   • Chicken egg: 0.3 piece
   • Dry buttermilk: 50 g

4. After that, add finely chopped and fried onion in oil, cooked wheat groats, mint or cilantro to the soup, mix well and bring to a boil again.

   Required ingredients:

   • Onion: 20 g
   • Wheat groats: 40 g
   • Mint: 6 g
   • Salt:  to taste