My version of Noonoog made with chicken broth, chick peas, mint, and elbow macaroni, etc.
|Sonia Tashjian's Nunik Abour recipes|
NUNIK ABUR or SHELL SOUP (from Musaler)
According to Sonia, the original name of this soup is TERYI SHURBU. It is called this due to the homemade pasta. There are two versions of the soup: one is with tomato paste & the second one is with paste + matsun (plain yogurt), which gives the soup a very delicious, unique taste.
Sonia’s Nunik Abour
|Sonia said, "In Musaler, in the days of our ancestors, pasta was prepared like this."|
1.- cook the shell pasta in salty water, add 1 - 2 garlic gloves while cooking.
2.- add tomato - pepper paste, sour cream (or boiled matsun), already cooked chickpea, butter or cooked meat (if desired); continue to cook.
3.- season it with red & black pepper, mint.
4.- you can add lemon juice in the 1-st version (without matsun).