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TAHNABOOR (HOT OR COLD)

This dish may be served hot or cold, making it a soup for all seasons!

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INGREDIENTS:
* 1/2 cup whole wheat kernels {zezads}
* 2 cups water
* 1 tsp. salt
* Cook the zezads in the water until tender and set aside to cool.
*1 medium yellow onion
* 1/2 cube butter
* Saute the onions in the butter until golden brown, then set aside
*3-4 cups mahdzoon [See above for recipe]
* 1 egg [beaten]DO NOT USE IN COLD VERSION OF THE SOUP
* Heat the mahdzoon on a low heat and stir in the beaten egg. Bring the mahdzoon to a simmer and add the zezads, sauted onions and the following.(OMIT THIS STEP IN COLD SOUP)
*1/2 cup fresh mint leaves [chopped]
* Salt and pepper to taste
* Simmer for 2-3 minutes more and serve.



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