Madzoune Teladmadj Abour
- 1 large onion, chopped
- 2 tablespoons butter or vegetable oil
- 4 1/2 cups chicken stock (page 143) (or you may use 2 or 3 bouillon cubes)
- 11 1/4 cups dry vermicelli, crushed into small pieces in your hands
- Salt and white pepper
- 4 cups plain whole-milk yogurt
- 1/4 cup crushed dried mint
- Saute the chopped onion in the butter or oil in a large saucepan until soft.
- Add the stock and bring to the boil.
- Add the vermicelli and cook 5 minutes, until tender.
- Just before serving, beat the yogurt.
- Pour into the soup gradually, beating vigorously, and heat to just below boiling.
- Do not allow the soup to boil, or it will curdle.
- Season to taste with salt and white pepper.
- Serve, garnished with dried crushed mint.
- In another version of this soup, the yogurt is stabilized with eggs so that it can be cooked without curdling.
- Beat the yogurt with 2 lightly beaten eggs in a pan and bring to the boil slowly, stirring constantly in the same direction.
- Pour this into the stock with the vermicelli and simmer gently until the soup thickens a little.
- Instead of vermicelli use 1/2 cup pearl barley.
- Soak it overnight.
- Then drain, and simmer over low heat for 1 hour, or until the barley is swollen and soft.
- Continue as above.
- This is called tanabour.
onion, butter, chicken stock, vermicelli, salt, milk, mint
Taken from www.epicurious.com/recipes/food/views/madzoune-teladmadj-abour-373291 (may not work)