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Tarkhan

3 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

2466.8

kcal

83.7g

grams

39.5g

grams

460g

grams

Ingredients

3servings

500

ml

170

g

20

g

75

g

900

g

900

g

1

l

5

pc

Clarified butter (ghee)

10

g

10

g

to taste

Cooking steps

1
Mix potato and wheat flour, pour in hot milk, and mix well again.
Required ingredients:
1. Potato flour: 900 g
2. Wheat flour: 900 g
3. Milk: 1 l

2
Beat the eggs, mix with matzun, and then gradually pour this mixture into the prepared flour.
Required ingredients:
1. 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:
1. 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:
1. Onion: 75 g
2. Mint: 10 g
3. Clarified butter (ghee): 10 g
4. Salt: to taste

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