Dovineh or Tarkhineh

Translated by, Samira Hasanzadeh
Source: rasekhoon.net
The local dish is made in Kermanshah Province.
It is more eaten in winter and its main ingredients are prepared in spring and summer. To make the cuisine, first wash wheat and cook. When it is well-cooked, it is dried. Then grind groats. Before the cooking, pour Doogh, Persian national drink made with yogurt, salt and herbs, in a waterskin till the water is drained.
After that, mix it with groats and make balls. Dry them in sunlight. Over winter, it is used as food with oil.
It is also soaked in water and its Doogh is consumed.
If someone got a cold, he is given Tarkhineh.