Soups
A nutritional powerhouse and a staple of Turkish households, Tarhana soup is made from a unique fermented blend of grain and yogurt. This recipe offers a comforting, velvety texture with a hint of tanginess. Finished with a sizzled red pepper oil, it is the ultimate warming soul food, perfect for chilly days or as a wholesome start to any meal.
Ingredients :
- 5 tbsp dried tarhana
- 8 cups water (for boiling)
- 4 tbsp water (at room temperature, for thinning)
- 1/2 tsp salt
- 1 tbsp sweet red paprika powder (for the topping)
- 5 tbsp vegetable oil (for the topping)
Preparation :
- Pour 8 cups of water into a pot and bring it to a boil over medium heat.
- While the water is heating, place the dried tarhana in a small bowl. Add 4 tablespoons of room temperature water and whisk or mash thoroughly until the tarhana turns into a smooth paste without lumps.
- Slowly whisk the thinned tarhana paste into the boiling water, stirring constantly to ensure a smooth consistency.
- Once the soup begins to boil again, add the salt. Lower the heat and let it simmer, stirring occasionally.
- Allow the soup to cook for about 25 minutes until it thickens and reaches its signature velvety consistency.
- In a small pan or ladle, heat the vegetable oil. Stir in the red paprika powder, let it sizzle for just a few seconds, and remove it from the heat immediately to prevent the spice from burning.
- Drizzle the prepared red pepper oil over the hot soup and serve immediately.
