1
Mash the tarhana
5 minMash the tarhana in cold water until no lumps remain and let it sit.
Soup
An Anatolian classic where fermented tarhana is cooked in a tomato-paste sauce until it thickens, tangy and filling. This most sought-after winter soup adds warmth to the table with croutons.
Step by Step
How to make it?
2
Toast the tomato paste
3 minMelt the butter in a pot and sauté the tomato paste until the raw smell is gone.
3
Cook
18 minAdd the mashed tarhana and hot water, bring to a boil while stirring constantly; cook over low heat until it thickens, then add the salt. Caution: Do not stop stirring, or the tarhana will stick to the bottom.
4
Serve with mint
1 minSprinkle with dried mint on top and serve hot.
Reminder
Important: Mash the tarhana in cold water until no lumps remain before adding it to the pot, and stir continuously while cooking; tarhana dropped into hot water will clump immediately. The soup thickens as it sits, so you can loosen it with hot water before serving. Contains gluten and milk (tarhana).
Editor's Note Editörün Notu
If you soak the tarhana in cold water for at least an hour to let it swell before cooking, it thickens faster and its sourness softens; if you're not in a hurry, this step is worth the extra flavor.
Admin DadaGastro · verified in test kitchenNutritional Values · 1 serving
Values are estimates150 kcalCalories
5 gProtein
20 gCarbohydrate
6 gFat
2 gFiber
3 gSugar
520 mgSodium
3,6 gSaturated Fat
Protein %13
Carbohydrate %52
Fat %35
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5.0
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%100 recommend it
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