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Tarhana soup (tarhana çorbası) recipe
Tangy, warming tarhana soup made from powdered tarhana, tomato paste and butter, ready in 20 minutes. A simple way to cook it without lumps.
- Total time
- 20 min
- Makes
- 4 servings
- Difficulty
- Easy
- Per serving
- ~120 kcal
Method
Soak the tarhana
Mix the tarhana with 1 glass of lukewarm water and whisk until no lumps remain.
Fry the paste
Melt the butter in a pot, add the tomato paste and stir for a minute.
Cook, stirring
Add the remaining water. When it is warm, pour in the tarhana mixture. Stir constantly until it boils, then cook over a low heat.
Serve
Add the salt and mint. Ladle into bowls and sprinkle with chilli flakes.
Tips
- Homemade tarhana varies a lot in sourness, so adjust the salt and paste to taste.
- Bread cubes make it much more filling.
Storage
Keeps in the fridge for 2 days. If it thickens, loosen it with water.
About Tarhana soup (tarhana çorbası)
Tarhana is a winter store made by fermenting and drying yoghurt, flour and vegetables. Almost every region of Anatolia has its own version.
Nutrition
| Energy | 120 kcal |
|---|---|
| Protein | 4 g |
| Fat | 4 g |
| Carbohydrate | 17 g |
