Tanapur
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
Calories361.7kcal
Proteins13.9grams
Fats2.8grams
Carbohydrates71.5grams
1
Grind the dried buttermilk and soak it in cold water overnight.
- Buttermilk powder: 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).
- Buttermilk powder: 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.
- Wheat flour: 10 g
- Chicken egg: 0.3 piece
- Buttermilk powder: 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.
- Onion: 20 g
- Wheat groats: 40 g
- Mint: 6 g
- Salt: to taste
