Armenian Church of the Holy Translators
38 Franklin Street, Framingham, MA 01702

RECIPE OF THE WEEK

TARGHANA SOUP

1 cup barley

1 egg

Few tablespoons lemon juice

1 quart madzoon (plain yogurt)

2-3 cloves garlic (minced) – to taste

2-3 tablespoons margarine

2-3 crushed mint leaves

Cook one cup barley with 1 tsp salt until well done. Do not dispose of water.

In a separate pan, beat well one egg and a few tablespoons of lemon juice (depending on how sour madzoon is)

Add one quart (4 cups) madzoon to egg/lemon mixture. Beat well. (The more madzoon used, the thicker the soup).

Pour madzoon mixture into barley and water and beat again. Cook until this comes to a boil. Turn heat down.

Mash 2 to 3 cloves of garlic with salt. Melt 2 to 3 tablespoons of margarine and cook 2 to 3 tablespoons crushed mint leaves.

Pour garlic into butter. Cook a few minutes then pour on top of soup and simmer.

If too thick, add a little water.