Banjar Abour

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* Exported from MasterCook *

 

Banjar Abour

 

Recipe By :Lucy Saunders

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup pressed barley -- see note

1 quart water

1 1/2 cups washed, trimmed, and chopped fresh spinach

2 tablespoons unsalted butter or margarine

1 cup chopped sweet Vidalia onion

2 teaspoons dried mint -- or 2 tablespoons fresh mint

1 large egg -- beaten

1 tablespoon all-purpose flour

2 cups plain non-fat yogurt

2 cups buttermilk

salt and freshly ground pepper -- to taste

2 tablespoons milk -- (2-3) if needed

 

Rinse barley. Place in a 3-quart pot, cover with water, and bring to a boil.

Reduce heat and simmer, covered, for 45 minutes or until barley is tender and

all the water has been absorbed. Add spinach during the last 15 minutes of

cooking.

 

While the barley cooks, heat butter in a medium skillet, add onion, and saute

over low heat until translucent. Remove from heat and add mint. Set aside.

 

Beat egg and flour together in a large bowl. Add yogurt and beat until smooth.

Mix in buttermilk.

 

Pour yogurt mixture over cooked barly-spinach mixture and blend. Heat until

just simmering; then add onion and mint and stir well. Add salt and pepper.

 

If the soup is too thick for your taste, thin with 2-3 tablespoons milk. Serve

in warmed bowls.

 

Source:

" Seasonal Soups "

Copyright:

" 1991 by Lucy Saunders, Inc. "

 

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Per Serving (excluding unknown items): 52 Calories; 2g Fat (28.7% calories from

fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 102mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat.

 

NOTES : The thick, porridge texture of this soup is accented with hints of mint.

A good friend, Sona Rejebian, makes this spinach soup as soon as fresh young

bunches of spinach appear in the markets. It is an old Armenian recipe, given

to Sona by her aunt, Satenig Ketchoyian.

 

Note: Dzedzadz, or pressed barley, is available at many Oriental and Middle

Eastern Markets. It has the advantage of cooking faster than regular barley.

You may sustitute regular barley, if you prefer, but you'll need to extend the

cooking time by 15-20 minutes, or as per package directions.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0