Instructions

Sauté the onion in oil over low heat until wilted. Then add water and wait for it to boil. Rinse the bulgur and, once the water is bubbling, add it to the pot and cover with a lid.

After the bulgur cooks, take about 2 heaped spoonfuls of broth from the pot and mix it with the yogurt to thin it. Pour the thinned yogurt into the pot and stir. Finally, add the dried mint. Let the tanomenos sorvas simmer for another 2–3 minutes.

Traditionally, tanomenos sorvas is prepared with korkoto (hulled and cracked wheat or barley), paskitan(Pontian soft, unsalted cheese with a tangy-sweet flavor), and cow’s butter.

Source: Register of Macedonian Cuisine Recipes