Panjar abour (spinach soup)
Description
Recipe for Panjar abour (Panjarabour) or spinach soup.Contributor
Date
undated
Subject
Barley
Cooking, Armenian
Cooking (Spinach)
Lentils
Soup
Cooking, Armenian
Cooking (Spinach)
Lentils
Soup
Format
recipe cards
Publisher
Armenians of Whitinsville
Rights
All materials are under copyright by Armenians of Whitinsville.
Type
text
Identifier
aw01_97
Meal Type
Cuisine
Text
PANJAR ABOUR Louise Toromanian
(Spinach Soup)
serves 5 people
3/4 cup barley (zezas)
1 1/4 cup orange lentils (vosp)
1 pkg. frozen chopped spinach (10 oz.)
1/4 lb. butter
3/4 lb onions (chopped)
1 small can College Inn chicken broth
1 small can water plus 1/2 cup total (4 1/2 cups)
1 1/4 tsp. salt
3/4 tsp. black pepper
OVER
Wash & soak barley overnight.
Drain water.
Cook barley use broth & water. Before barley is fully cooked, put in washed orange lentils.
Put in frozen spinach. (Do not thaw spinach).
Cook.
*Saute onions in butter & add to barley.
Add salt & pepper.
Cook on very low heat.
*(Saute onions ahead of time
Put aside)
(Spinach Soup)
serves 5 people
3/4 cup barley (zezas)
1 1/4 cup orange lentils (vosp)
1 pkg. frozen chopped spinach (10 oz.)
1/4 lb. butter
3/4 lb onions (chopped)
1 small can College Inn chicken broth
1 small can water plus 1/2 cup total (4 1/2 cups)
1 1/4 tsp. salt
3/4 tsp. black pepper
OVER
Wash & soak barley overnight.
Drain water.
Cook barley use broth & water. Before barley is fully cooked, put in washed orange lentils.
Put in frozen spinach. (Do not thaw spinach).
Cook.
*Saute onions in butter & add to barley.
Add salt & pepper.
Cook on very low heat.
*(Saute onions ahead of time
Put aside)
Collection
Citation
“Panjar abour (spinach soup),” Armenians of Whitinsville, accessed March 6, 2026, https://armeniansofwhitinsville.org/items/show/209.
Comments