<i> Madzoon</i> Report

Your special section on yogurt (“Culture Club,” April 29) is a welcome addition to my collection on this wondrous and versatile delicacy.

A family favorite is tan abour -- abour meaning soup in Armenian and tan being the word for yogurt in its diluted form. The standard recipe is to add the yogurt, about two cups diluted with soup stock brought to room temperature, to a mixture of half a cup of bulgur, wheat or rice, and a couple of onions and some garlic scattered in to your heart’s desire. Stir gently and cook about an hour over low heat. You can’t rush it and must use some sixth sense in flavoring and cooking.

Incidentally, the Armenian word for yogurt is madzoon . Many non-American friends of mine claim that Armenian yogurt tastes sweeter than American yogurt. Maybe that’s because of the tender loving care inherent in any Armenian cooking!

--SHERRY TERZIAN

Los Angeles