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Tarhana çorbası (dried tarhana soup)
Tarhana is a dried pasta-crumb made in summer, fermented with yoghurt, tomato and peppers; in winter it's cooked into this tangy, creamy Anatolian soup.
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Method
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- In a bowl, mix the tarhana with 200 ml cold water until lump-free, and let stand for 10 minutes.
- Heat the butter and olive oil in a pot, and fry the tomato paste for 1 minute.
- Pour in the remaining water or stock, and bring to the boil.
- Stirring constantly, pour in the tarhana mixture, and cook over low heat, stirring often, for 10 minutes, until it thickens creamy.
- Stir in the mint, season with salt, and serve sprinkled with pul biber.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always mix the tarhana into cold water first, or it will go lumpy in hot water.
- Serve with toasted bread cubes.
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