| 1 | Tahnabour is a traditional soup served in most regions of armenia. |
| 2 | It is a light soup said to aid digestion and often fed to those ill with a "sick stomach." in a 3-quart suacepan, put 2 tablespoons water, 1 tablespoon flour, and the egg. |
| 3 | Beat with an egg beater. |
| 4 | mix water with madzoon to dilute and add to egg mixture. |
| 5 | Heat and stir constantly until it reaches a boil. |
| 6 | Do not boil. |
| 7 | add the barley and then salt to taste. |
| 8 | Add dried mint. |
| 9 | saute the onions in an oil and butter misture until reduced. |
| 10 | Onions will appear clear and glossy. |
| 11 | Add paprika. |
| 12 | add this vegetable and spice mixture to the soup. |
| 13 | Warm soup carefully; do not boil. |
| 14 | Walt |
