Tahnabour hot yogurt soup, also known as thanabura, is an Iraqi yogurt soup traditionally served in small bowls or cups. It is a simple yet flavorful dish that combines the tanginess of yogurt with the warmth of spices and herbs. The soup is believed to have originated in the northern part of Iraq, where it is often enjoyed as a comforting meal during cold weather. Over time, tahnabour has gained popularity across the country and is now considered a staple dish in Iraqi cuisine. Its distinct taste and nutritional value make it a favorite among locals and food enthusiasts alike. This article aims to provide readers with a comprehensive guide to making the perfect tahnabour hot yogurt soup, including the necessary ingredients, step-by-step instructions, and tips for enhancing the flavor and texture of the dish.
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HOT YOGURT SOUP WITH BARLEY AND CILANTRO
In the Middle East, yogurt is used in hot dishes as well as cold. To stabilize the yogurt so that it doesn't curdle when it cooks, you stir in a little cornstarch. This simple soup is both comforting and light, and it's good at any time of year. At this time of year I'd serve it warm but not simmering hot.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
- In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 11 grams
BOOSHALA (ASSYRIAN YOGURT SOUP)
This is a traditional Assyrian yogurt soup.
Provided by Sylvia
Categories Vegetable Soup
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
- Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 39.9 g, Cholesterol 21.8 mg, Fat 6.4 g, Fiber 6.2 g, Protein 23.8 g, SaturatedFat 3.8 g, Sodium 399.6 mg, Sugar 29.3 g
TAHNABOUR - HOT YOGURT SOUP
Make and share this TahnAbour - Hot Yogurt Soup recipe from Food.com.
Provided by Angelika1968
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook wheat in 4 cups of water until tender.
- Blend yogurt, water, egg and flour with beater.
- Cook until it boils, stirring constantly with wooden spoon.
- Add salt, cooked wheat and remove from heat.
- Saute onion in butter, add mint and parsley.
- Combine with soup.
- Simmer 5 minutes.
PERSIAN MEATBALL AND YOGURT SOUP
Make and share this Persian Meatball and Yogurt Soup recipe from Food.com.
Provided by Jody Bode
Categories Spinach
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed.
- Saute the Chopped Onion till golden.
- Then add the Parsley, Spinach, Beans, and enough Water to cover. Simmer for 1 hour*.
- In the mean while, mixed the Ground Beef, Eggs, dash of Salt & Pepper, and Grated Onion in a large bowl. Form into small bite-sized Meatballs.
- * When the hour of simmering is over, add the Meatballs and the Uncooked Rice. Simmer again until done, about 30 minutes.
- Once the Meatballs and Rice are cooked remove the soup from heat and let cool down for 10 to 15 minutes.
- Temper the Yogurt by adding a little broth to the Yogurt Mixture. Then add the remaining Yogurt.
Nutrition Facts : Calories 605.8, Fat 30, SaturatedFat 12.9, Cholesterol 186.1, Sodium 281.4, Carbohydrate 41.3, Fiber 2.9, Sugar 9.7, Protein 40.5
CREAMY INDIAN YOGURT SOUP
A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.
Provided by Sarah Gilmore de Ruiter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
- Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 12 g, Cholesterol 51 mg, Fat 30.2 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 11.9 g, Sodium 451.3 mg, Sugar 9.4 g
Tips:
- Choose the right yogurt: Use whole-milk yogurt for a richer flavor and texture. Greek yogurt can also be used, but it will be thicker, so you may need to add more liquid.
- Don't overheat the yogurt: Yogurt can curdle if it is heated too quickly or to too high a temperature. Bring the yogurt to a simmer over medium-low heat, stirring constantly.
- Add your spices and herbs gradually: Start with a small amount of spices and herbs and taste the soup as you go. You can always add more, but it is difficult to remove them if you add too much.
- Garnish with fresh herbs: A sprinkling of fresh herbs, such as cilantro, parsley, or mint, will add a pop of color and flavor to your soup.
Conclusion:
Tahnabour is a delicious and versatile soup that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover yogurt. With its creamy texture, tangy flavor, and healthy ingredients, tahnabour is a soup that everyone will enjoy. So next time you are looking for a quick and easy meal, give tahnabour a try. You won't be disappointed!
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