Easy Turkish Tarhana Soup Recipe

If you are looking for some traditional spicy Turkish Tarhana soup, this recipe will surely make your mouth water in no time.

In order to prepare a Turkish tarhana soup, it is important that you have a stock of the dry pulse that bears the same name, tarhana. The tarhana goes different stages of preparation from processing the veggies, fermentation, drying up and storing.

Ingredients

  • 1 pound of tomatoes
  • 1 pound of onions
  • 1 pound of sweet red peppers
  • 4 cups of water
  • 16 ounces of cooked or canned and drained chickpeas
  • 16 ounces of plain yogurt
  • 1 packet of active dry yeast
  • 1 teaspoon of hot red pepper flakes
  • 1 tablespoon of salt
  • 1 teaspoon of black pepper
  • 2 pounds of flour

How to Make Turkish Tarhana Soup

Rinse the vegetable and place in a large pot filled with water; bring to a gentle boil until very soft. Drain and add the precooked chickpeas.

Pour into a food processor and puree. Drain excess water by letting the pureed mixture sit in a fine wire strainer for several minutes.

When totally dry, pour into a large mixing bowl. Stir in yogurt until well blended.

Add the active dry yeast, hot red pepper flakes, salt and black pepper.

Slowly add the flour, working into the mixture with your gloved hands and do it several times until the batter is smooth.

Cover the bowl with cling wrap and then wrap the bowl with a towel. Let it stay in a warm place for five days, making sure to check and stir the batter every day if the fermentation process is even.

Remove the towel and cling wrap on the 5th day. Stir to the mixture, which has a bright orange color and sour aroma.

Prepare the baking sheets by covering with non-stick baking parchment paper.

Divide the batter by filling the sheets with large spoonfuls of patties, and leave it in a dry place until the other side is totally dried up. Turn patties to dry up the other side.

When dried up, start breaking up the patties with fingers. This is to completely dry the coarsely crumbled tarhana. Crumble and dry the rest of the patties until they become a fine powder.

Spread out on the sheets and let them dry by shifting them with your hands.

When tarhana is totally dried and fine, store theme in sealed glass containers for up to 1 year without refrigerating, so that you can use it in preparing soup.

To make a simple tarhana soup, all you have to do is to place a few spoonfuls of the pulse in a saucepan with water or hot milk and cook until thick. Season with salt, spices, and add some butter.

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Easy Turkish Tarhana Soup

If you are looking for some traditional spicy Turkish Tarhana soup, this recipe will surely make your mouth water in no time.
Course Soup
Cuisine Mediterranean
Keyword easy, quick
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 100
Calories 53kcal

Ingredients

  • 1 pound tomatoes
  • 1 pound onions
  • 1 pound sweet red peppers
  • 4 cups water
  • 16 ounces cooked or canned and drained chickpeas
  • 16 ounces plain yogurt
  • 1 packet active dry yeast
  • 1 tsp hot red pepper flakes
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 pounds flour

Instructions

  • Rinse the vegetable and place in a large pot filled with water; bring to a gentle boil until very soft. Drain and add the precooked chickpeas.
  • Pour into a food processor and puree. Drain excess water by letting the pureed mixture sit in a fine wire strainer for several minutes.
  • When totally dry, pour into a large mixing bowl. Stir in yogurt until well blended.
  • Add the active dry yeast, hot red pepper flakes, salt and black pepper.
  • Slowly add the flour, working into the mixture with your gloved hands and do it several times until the batter is smooth.
  • Cover the bowl with cling wrap and then wrap the bowl with a towel. Let it stay in a warm place for five days, making sure to check and stir the batter every day if the fermentation process is even.
  • Remove the towel and cling wrap on the 5th day. Stir to the mixture, which has a bright orange color and sour aroma.
  • Prepare the baking sheets by covering with non-stick baking parchment paper.
  • Divide the batter by filling the sheets with large spoonfuls of patties, and leave it in a dry place until the other side is totally dried up. Turn patties to dry up the other side.
  • When dried up, start breaking up the patties with fingers. This is to completely dry the coarsely crumbled tarhana. Crumble and dry the rest of the patties until they become a fine powder.
  • Spread out on the sheets and let them dry by shifting them with your hands.
  • When tarhana is totally dried and fine, store theme in sealed glass containers for up to 1 year without refrigerating, so that you can use it in preparing soup.
  • To make a simple tarhana soup, all you have to do is to place a few spoonfuls of the pulse in a saucepan with water or hot milk and cook until thick. Season with salt, spices, and add some butter.

1 thought on “Easy Turkish Tarhana Soup Recipe”


  1. This soup is amazing!

    Reply

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