Turkish cuisine · Soups & Stews

Tarhana Soup

Anatolian winter soup made from fermented tarhana, cooked to a creamy consistency and finished with mint butter.

Ingredients · for 4 servings

• 120 g tarhana powder
• 1 l strong vegetable stock
• 1 onion
• 1 tbsp tomato paste
• 2 garlic cloves
• 50 g butter
• 1 tsp mint
• 1 tsp Aleppo pepper flakes
• Salt, pepper

Instructions

1. In a bowl, whisk the tarhana powder with 300 ml cold water until smooth and let it soak for 15 min. so no lumps form later.
2. Peel and very finely dice the onion and garlic; melt half the butter in a pot over medium heat.
3. Sauté the onion and garlic in it for 4–5 min. until translucent, add the tomato paste and fry for 1 min. until it smells deep red and toasty.
4. Pour in the vegetable stock, bring to a boil, and whisk in the soaked tarhana mixture while stirring constantly.
5. Simmer uncovered over low heat for 15 min., stirring every 2–3 min., until the soup turns creamy and coats the spoon; season with salt and pepper.
6. Melt the remaining butter in a small pan, let the mint and Aleppo pepper flakes infuse for 30 sec., then drizzle the red spiced butter over the bowls.