Yogurt Soup

Preparation:

Preparation: In a bowl, put two spoonfuls of water, one spoonful of flour and the egg. Beat with a whisk. Mix the water and yogurt and add the beaten egg. Put on the fire and mix gently but continuously. Bring to a boil and then remove from heat. Combine the barley, mint and salt. Heat the onion in a pan with the oil and butter until the onion becomes translucent and shiny. Combine the paprika. Add the mixture to the soup, stir, heat briefly and serve. Tahnabour is a soup with ancient origins: it is light and is prepared in case of digestive problems or stomach aches.