(click to enlarge)
Pelted Wheat & Yogurt Soup
Armenia - Dzedzadz Tanabour
This soup is in all my Armenian cookbooks, testimony to its importance.
If Pelted Wheat is not available, see Note-1 for
substitutions. See also Note-5 for variations. This
is a very filling soup, so few will want more than a cup. It is also
quite tart. If you feel it seems too tart, some recipes allow up to
1/2 t of sugar.
Pelted Wheat (1)
Mint, dried (4)
Prep: - (8 hrs - 10 min work (exclusive of
Run: - (1-3/4 hrs)
- Soak PELTED WHEAT in 1-1/2 cups Water overnight or at
least 8 hours. Drain.
- Make the BROTH if you don't have it on hand.
- Chop ONION fine.
- Crush Dried Mint so you can measure it, or chop fresh herbs
fine (see Note-4).
- Place Pelted Wheat and Broth in a suitable sauce pan.
Bring to a boil and simmer covered until wheat is tender (1-1/2 to 2
- Meanwhile: Melt Butter and fry Onion over
moderate heat (it's butter), stirring frequently until a uniform
golden color. Take off the heat and stir in Mint or Fresh
Herbs. Mix into Pelted Wheat.
- In a large bowl, beat Egg until smooth. Beat in
Yogurt until smooth and well distributed.
- When Wheat is done, beat some of the Soup into the
Yogurt, a bit at a time, until you've stirred in about 1 cup.
Stir the Yogurt mix gradually into Soup, stirring
continuously until very well blended. Bring the soup up hot, but not
- Serve hot or cold.
- Pelted Wheat: [Dzedzadz (Armenia);
Hurled Wheat] This is lightly pearled whole wheat kernels. It
is available in markets serving ethnic communities from Turkey
through the Caucasus and on into Persia, and is very common here in
Los Angeles. Gorgot [cracked wheat; Yarma (Turkish)] is also sometimes
used. Pearled Barley can be used as a substitute, but please try to
find the lightly pearled version. It is light beige rather than white,
and the grains are larger. It has more flavor and behaves much better
- Yogurt: [Madzoon (Armenia)]
This should be plain, natural, full fat yogurt, no flavors, additives
or fancy names.
- Broth: In Armenia Beef or Chicken
broth is used, but this recipe can be vegetarian by using a vegetable
broth. Our recipe for Russian Vegetable
Stock will work fine, and was used for the photo example.
- Mint: Dried Mint is traditional in
the region, but some current recipes call for 1/4 cup Fresh Mint or a
mix of Mint and Parsley.
- Variations: Similar soups are made
with rice (Printz Tanabour) which doesn't need the pre-soak, and with
1/4 inch wide noodles (Dutmaj Abour) which is even quicker.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove, in=inch, ar=as required,
tog_whtyog1* 160206 aac232 and others -
©Andrew Grygus - firstname.lastname@example.org - Linking to and
non-commercial use of this page is permitted.