Turkish Tarhana Soup
A traditional spicy Turkish tarhana soup, popular throughout Anatolia, can be made from scratch.
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Instructions
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Start boiling vegetables (peppers, onions, tomatoes) with water in a saucepan until soft.
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Drain the soft vegetables, add cooked chickpeas, and puree the mixture; if watery, drain excess liquid through a fine strainer.
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Combine the warm vegetable puree, yogurt, active dry yeast, and spices in a large bowl, mixing thoroughly.
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Gradually add flour, kneading it into the mixture by hand until a smooth batter forms.
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Cover the bowl and let the batter ferment in a warm place for five days, stirring daily.
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After five days, remove covering, stir the mixture.
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Spoon batter onto parchment-lined baking sheets and let dry in a dry place; flip once one side is dry.
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Once patties appear dry, break them apart and allow the crumbled tarhana to dry further until the centers are no longer moist.
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Repeat crumbling and drying until pieces are fine enough for a food processor or sieve.
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Process or sieve the mixture into a fine powder, then spread it on trays and continue drying, occasionally shifting.
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Ensure the fine powder is completely dry, then store in airtight glass containers for over a year without refrigeration.
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To make soup, cook tarhana powder in hot milk or water until thickened, then add butter, salt, and spices to taste.