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Tarhana Soup

Turkish sourdough soup tarhana combines power of old wisdoms, flavors of past summer and joy of comfort food. Worth seeking out and making at home!

Cook Time: 25 Min
Total Time: 25 Min

Serves: 6


    4 tbsp tarhana powder (can be found in the Turkish/Middle Eastern stores)
    1/2 cup lukewarm water
    4 cups water or stock
    1/4 cup milk
    1/2 tbsp tomato paste
    1/2 tbsp red bell pepper paste
    1/2 tbsp salt
    2 tbsp butter
    1 tsp red pepper flakes
    1 tsp dry mint
    feta cheese crumbled, for garnish


 1.   Pre-soak tarhana powder: Place the tarhana in the lukewarm water and set aside for 1-2 hours for tarhana to puff up.
 2.   Cook tarhana: Bring the milk and additional water or stock to boil in a rather large pot and then add the puffed tarhana – whisk energetically to break any remaining lumps. Add red bell pepper and tomato paste as well as salt. Bring to boil again and cook over medium heat for 15-20 min. You don’t want to live your tarhana soup simmering unattended for two reasons: it can stick to the bottom and burn or because of the added milk it can ran away and be all over your stove. So watch it closely and give it a stir – now and then. As it cooks add more water, if you prefer thinner soup and then taste for salt. When done, heat the butter to the point it starts sizzling in a frying pan. Toss the red pepper flakes and dry mint in the butter and simmer for a minute. Transfer the sizzling butter into the pot and stir in. When serving tarhana soup sprinkle crumbled feta on top, if you wish.
3.    Note: If you have any leftovers and serve soup next day most likely it thickens overnight. Then you’ll need to add more water when heating it up.

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