Tarkhan
3 servings
45 minutes
The recipe is taken from A. Piruzyan’s book “Armenian Cooking” (1960).
Calories2466.8kcal
Proteins83.7grams
Fats39.5grams
Carbohydrates460grams
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
Mint
10
g
Salt
to taste
1
Mix potato and wheat flour, pour in hot milk, and mix well again.
- 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.
- 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.
- Chicken broth: 500 ml
7
10–15 minutes before serving, add finely chopped and sautéed onion and chopped mint leaves to the soup.
- Onion: 75 g
- Mint: 10 g
- Clarified butter (ghee): 10 g
- Salt: to taste
