tagsAuthors
recipesblognotes
Recipes
Meals
Trkhana

Trkhana

Cooked yogurt vegetable soup
Թրխանայ
شوربة كشك على طريقتنا
5
servings
Vegan
Vegan
Trkhana

Ingredients

BASICS

  • ‍1 small Onion (diced)
  • 1/4 cup Vegetable oil
  • 1/2 cup Bulgur, coarse (rinsed)
  • 10 cups Water

Vegetables

  • ‍A handful of Green Beans (chopped)
  • ‍2 medium Zucchinis (cubed)
  • 2 medium Potatoes (cubed)
  • ‍1 medium Eggplant (cubed)
  • ‍1 small Tomato (peeled and diced)

Spices & condiments

  • 5-6 tbsp Cooked Yogurt
  • Salt [Careful! Cooked yogurt is already salted]
  • ‍Dry mint flakes

Components

Cooked yogurt

Ingredients

  • 5 kg Goat milk yogurt or Cow milk yogurt
  • 4 cups water
  • 5 tbsp sea salt

Preparation

Preparing the labneh

  • Pour the yogurt in a cheese cloth and let it hang in the fridge until all the moisture gets out.

Cooking

  • Scrape the resulting labneh in a large thick copper pot.
  • Stir in the water. and cook on high heat stirring incessantly until it gets thicker.
  • Add the salt and continue cooking and stirring incessantly until it passes the spoon test.

Storing

  • Fill dry and clean glass jars to the top while the cooked yogurt is hot.
  • Close the lids well.
  • Keep the closed jars in a dark, humid place.
Go to Recipe pageclose
Cooked yogurt
Cooked yogurt

Preparation

In a pan

  • ‍Sweat the onions in the oil.

Set aside

In a pot

  • ‍Boil the bulgur in the water and skim the foam. Cook on low heat until the bulgur is tender.
  • ‍Stir in the vegetables and cook until tender.
  • ‍Melt the cooked yogurt in the soup.
  • Pour in the onion with the oil. Cook for 15 more minutes.

Taste to see if it needs salt or more yogurt. Add salt if needed.

  • Sprinkle a handful of dried mint flakes on top and turn off the heat.
If the vegetables absorb most of the water, add more hot water while cooking.
Printer friendly
Please rotate your device or visit momsnotes.me on a desktop computer.
Trkhana
Meals

Trkhana

Cooked yogurt vegetable soup

The name of this recipe comes from Tarkhana, a dried dough made of yogurt and crushed wheat and other ingredients, which is melted into this soup. Some prepare this recipe using Tarkhana; However, in our household, we never prepared or used it. Instead, we use bulgur and cooked yogurt as explained in this recipe.

Ingredients

BASICS

  • ‍1 small Onion (diced)
  • 1/4 cup Vegetable oil
  • 1/2 cup Bulgur, coarse (rinsed)
  • 10 cups Water

Vegetables

  • ‍A handful of Green Beans (chopped)
  • ‍2 medium Zucchinis (cubed)
  • 2 medium Potatoes (cubed)
  • ‍1 medium Eggplant (cubed)
  • ‍1 small Tomato (peeled and diced)

Spices & condiments

  • 5-6 tbsp Cooked Yogurt
  • Salt [Careful! Cooked yogurt is already salted]
  • ‍Dry mint flakes

Preparation

In a pan

  • ‍Sweat the onions in the oil.

Set aside

In a pot

  • ‍Boil the bulgur in the water and skim the foam. Cook on low heat until the bulgur is tender.
  • ‍Stir in the vegetables and cook until tender.
  • ‍Melt the cooked yogurt in the soup.
  • Pour in the onion with the oil. Cook for 15 more minutes.

Taste to see if it needs salt or more yogurt. Add salt if needed.

  • Sprinkle a handful of dried mint flakes on top and turn off the heat.
If the vegetables absorb most of the water, add more hot water while cooking.

Serving

Terkhana is served hot but never alone. We usually serve with it any or a combination of the following complimentary dishes: Potato Kibbeh, Red Pepper & Olive Spread, Red Pepper Pickles, Red Pepper Preserve.



URL: https://momsnotes.me/recipes/tarkhana
Print
Web version