soup

Lentilles du Puy + Rainbow Chard Soup | Shorbat Adas bil Hamod

May 3, 2015
Everyday Food, My Food Roots, Pulses + Grains, Recipe Journal, Soup + Stew, The Khohanotz, Vegan, Vegetarian
No Comments
adas bil hamod, arab food, barley, beans, cilantro, comfort food, coriander powder, dairy-free, Everyday Food, fall food, farm-to-table, food blog, French green lentils, garlic, lebanese food, lemon, Lenten recipe, Lentilles du Puy, lentils, levantine cuisine, make-ahead, mediterranean cooking, middle eastern food, onion, original recipes, pesto, rainbow chard, recipe, regional cuisine, romano beans, rustic, silverbeet, sofrito, soup, sustainable food, swiss chard, vegan, vegetarian, weeknight cooking, winter, أكلات عربية مجربة, شوربة العدس بحامض وسلق, عدس بالحامض, وصفات طبخ عربي, وصفات لبنانية

.

Armenian Leek + Meatball Yogurt Soup | Prassa ev Gololag Tahnabour

January 24, 2015
Armenian Recipe, Made by Me, My Food Roots, Recipe Journal, Soup + Stew, The Khohanotz
No Comments
ancient armenia, armenian food, armenian recipe, beef mince, cilantro, comfort food, food blog, greek-style yogurt, kefir cheese, labneh, lebni, leeks, madzoon abour, meatballs, one-dish meal, recipe, short-grain rice, soup, spas, step-by-step recipe, strained yogurt, tahnabour, tanabour, turmeric, winter, yayla çorbası, yogurt, թանապուր, կոլոլակով թանապուր, Հայկական բաղադրատոմսեր, Հայկական խոհանոց, Հայկական Ճաշատեսակներ, պրասով մածուն ապուր, սպաս

K’YALAGYOSH | Armenian Yogurt Soup with Lavash Bread

September 8, 2013
Architecture, Film Photography, Made by Me, Recipe Journal, Soup + Stew, The Khohanotz, Travel + Places
No Comments
35MM, ancient armenia, Ararat plains, Armenia, Armenian architecture, Armenian cross-stones, armenian food, Artsakh, Christian Armenian art, comfort food, culture, Etchmiadzin Cathedral, Gandzasar Monastery, Ghazanchetsots Cathedral, greek-style yogurt, historical, Jugha cemetery, Julfa District, kefir cheese, khachkars, Khor Virap Monastery, kyalagyosh, labneh, Lake Sevan, lavash, lebni, madzoon abour, Masis, medieval churches, Mount Ararat, Nakhijevan, Noravank, one-dish meal, recipe, rural cooking, Sevana Lige, Shushi, soup, southern caucasian cuisine, spas, step-by-step recipe, strained yogurt, Surp Astvatsatsin church, tanabour, Tatev Monastery, Tigranakert, Vayots Dzor, Նախիջեւան, Քյալագյոշ

Rural cooking in Armenia

K’yalagyosh / Քյալագյոշ is an ancient traditional Armenian dish that is made throughout almost all regions of Armenia. This yogurt soup is also known as Chortandjash / Չորթանճաշ or Kelegyosh / քելեգյոշ in Artsakh (Nagorno-Karabakh). In the old days, villagers used dried strained-yogurt to make this hearty soup and served it to guests early in the morning – with dried lavash bread pieces, green onions or white onion wedges and Vodka.

Homemade Chicken Noodle Soup

August 26, 2013
Made by Me, Main Courses, Noodles + Pasta, Poultry + Game, Recipe Journal, Soup + Stew
No Comments
American cuisine, carrots, celery, chicken, comfort food, egg noodles, freezer friendly, homemade, kid friendly, noodles, one-dish meal, quick & easy recipe, recipe, semolina, soul food, soup, thyme, turmeric

Mantabour | Armenian Yogurt and Dumpling Soup

April 14, 2013
Made by Me, Main Courses, Noodles + Pasta, Recipe Journal, Soup + Stew, The Khohanotz
1 Comment
ancient armenia, Antimo Caputo 00 Chef's Flour, armenian food, beef mince, chicken base, Cilician Armenia, comfort food, culture, demi-glace, dinner, dough, dumpling, food+cooking, freeze-for-later, greek-style yogurt, kefir cheese, King Arthur Italian-Style Flour, labne, labneh, lebni, levantine cuisine, madzoon abour, make-ahead, mantabour, manti, manti çorbası, manti dough, middle eastern food, mint, one-dish meal, recipe, shishbarak, soup, southern caucasian cuisine, spas, step-by-step recipe, strained yogurt, sulu manti, tanabour, tipo '00' flour, yayla çorbası, yogurt, Մանթի, ششبرك

Manti are tiny ring shaped tortellini-like dumplings (agantch, in Armenian) that are either baked or boiled like pasta. Tanabour, Madzoon Abour or Spas is a classic soup made with yogurt; but traditionally made with dried buttermilk. Once combined together it turns into a one-dish meal better known as Mantabour.

You can also find me on: