TANABOUR (ARMENIAN)
Source: The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl London and Mel London
Servings: 6

1 small onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons olive oil
1/2 pound lean ground beef (optional)
1 teaspoon cumin
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
5 medium scallions, finely chopped
salt to taste
1 cup barley grits, cooked
3 cups plain yogurt
1 cup chicken stock
2 medium eggs, lightly beaten
2 tablespoons fresh mint, finely chopped

Saute onion and garlic in oil until tender.

Add beef, cumin, allspice and pepper. Raise heat and stir until meat is no longer pink.

Add scallions, salt, and cooked barley grits. Then turn off heat.

In a large bowl whisk together yogurt, chicken stock, and eggs. Gradually stir into the pot. Heat slowly over low heat, stirring with wooden spoon until the soup is thickened about 10 minutes. Do not Boil or it will curdle.

Add, mint in the last five minutes of cooking.