Tarhana Çorbası

About This Recipe

Tarhana çorbası is one of Turkey's oldest and most nutritious dishes — a thick, tangy soup made from tarhana, a fermented and dried mixture of flour, yogurt, and vegetables that has been prepared in Anatolian homes for over a thousand years. Tarhana is traditionally made in late summer when vegetables are abundant: tomatoes, peppers, onions, and herbs are mixed with yogurt and flour, fermented for days, then dried and crumbled into powder that keeps for months. Dissolved in hot water or broth and cooked with butter and mint, the resulting soup is earthy, slightly sour, and deeply warming — Turkey's original nutrient-dense fast food. It is given to the sick, to new mothers, and to anyone needing restorative comfort.

Ingredients

Serves 4

• 100 gdry tarhana powder(from Turkish grocery stores)
• 1.2 litreschicken or vegetable stock
• 2 tbsptomato purée
• 3 tbspbutter
• 1 tspdried mint
• 1 tspred pepper flakes
• Salt(to taste)

Instructions

1. 1

   Dissolve the tarhana

   Mix tarhana powder with 200 ml cold stock in a bowl. Stir until smooth with no lumps. Leave to soak 10 minutes.

2. 2

   Cook the soup

   Bring remaining stock to a boil in a pot. Add tomato purée and dissolved tarhana mixture, whisking constantly. Simmer over medium heat, stirring frequently, for 15–18 minutes until thick and smooth.

   Stir frequently to prevent the soup from catching on the bottom — tarhana soup thickens quickly.

3. 3

   Make mint butter

   Melt butter in a small pan until foaming. Add dried mint and red pepper flakes — the herbs will sizzle briefly. Pour immediately over the soup.

4. 4

   Serve

   Ladle into bowls with crusty bread. The soup should be very thick — Turkish tarhana soup is eaten, not drunk.

Variations

• •

  Add chickpeas for extra protein.

• •

  Stir in a beaten egg during the last 5 minutes for a richer version.

• •

  Use water instead of stock for a simpler, more traditional flavour.

Storage

Keeps refrigerated 4 days. Thickens on standing — thin with water or stock when reheating.

Frequently Asked Questions