Tarhana Soup Recipe

This tarhana soup is my go-to comfort food because it reminds me of cozy family gatherings and its rich, tangy flavor is like a warm hug in a bowl. Plus, customizing it with crumbled feta and a squeeze of lemon offers that perfect balance between creamy and zesty, making each spoonful an absolute delight!

There is nothing like snuggling up with a warm bowl of Tarhana Soup. This traditional Mediterranean dish is a staple packed with flavor and nutrition.

My understanding is that, traditionally, the making of the soup itself is an elaborate production. By comparison, my version is simple.

The main ingredient, the one around which the dish pivots, is, of course, tarhana. Tarhana is a dried, fermented food made from yogurt and a variety of flours.

When mixed with the right amount of water, it can even be close to what one might picture as “dough” in a food processor.

Ingredients

Tarhana powder: Abundant in carbohydrates, it offers a tangy, umami taste and provides fermentation-derived probiotics.

Broth from chicken: Contributes to the flavor, the protein, and the general creaminess of the soup.

Contributes a creamy texture and rich flavor; source of saturated fat: butter.

Tomato paste provides an umami taste that is concentrated, adds lycopene, and intensifies the soup’s color.

Monounsaturated fats, in addition to being healthy, add a light fruitiness to the flavor profile.

Olive oil.

Ingredient Quantities

• 1 cup tarhana powder
• 5 cups water or chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon salt (or to taste)
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon dried mint (optional)
• Freshly ground black pepper (optional)
• Crumbled feta cheese for serving (optional)
• Lemon wedges for serving (optional)

Instructions

1. In a big pot, combine the butter and olive oil over medium heat. When the mixture is melted, add the tomato paste. Using a wooden spoon, stir the tomato paste in with the oils. Do this continuously for about 1-2 minutes. The tomato paste should start to create a blended mixture with the oils and should not be sitting on the bottom all alone.

2. Slowly incorporate the tarhana powder into the pot, and stir it nonstop to keep it from forming clumps.

3. Gradually add the water or chicken broth while still stirring to guarantee that the tarhana mixes in evenly and doesn’t clump.

4. Achieve a gentle boiling mixture, then lower the heat and allow it to simmer for approximately 15-20 minutes, ensuring a close watch and frequent stirring to prevent sticking.

5. Sprinkle in salt and red pepper flakes, if desired, to taste.

6. Stir in the dried mint and freshly ground black pepper for additional flavor, if desired.

7. Sample the soup and alter the flavoring as needed, adding in more salt or pepper if you think it should be done.

8. Once the soup has thickened to your satisfaction, take it off of the heat.

9. Serve hot, and if crumbled feta cheese is being used, sprinkle it on top for creaminess.

10. Serve right away, relishing the traditional and comforting flavors, with lemon wedges on the side for those guests who like a bit of tart life in their soup.

Equipment Needed

1. Large pot
2. Wooden spoon
3. Measuring cups
4. Measuring spoons
5. Ladle (for serving)

FAQ

• What is tarhana powder, and where can I find it?Tarhana powder is a mixture of flour, yogurt, and vegetables, fermented and turned into a powder, that is used in Turkish cooking. You can find it in Middle Eastern and Turkish grocery stores or online.
• Can I use homemade chicken broth instead of store-bought?Of course! Nothing beats homemade chicken broth for freshness, flavor, and nutrition! It is far superior to any store-bought version—unless, of course, you are lucky enough to have access to a well-made broth from a local purveyor.
• Is it necessary to use both butter and olive oil?Adding both butter and olive oil provides an extra layer of richness and depth of flavor, but use one or the other if you prefer.
• How spicy is the soup with the red pepper flakes?You can change the amount of red pepper flakes you use to exert a little kick on your mellow soup, or you can eliminate them entirely if you don’t want any heat in your soup.
• Can the soup be made vegetarian?Certainly. The soup transforms into a vegetarian dish when water or vegetable broth is utilized in place of chicken broth.
• What is the purpose of dried mint in the recipe?A refreshing note that complements the savories and tangy elements of the soup is added by dried mint. While this ingredient is not obligatory, it is highly encouraged.
• How can I store leftovers?Allow the soup to reach room temperature before transferring it to a storage container. Keep it in the refrigerator for no more than 3 days. When ready to serve, decant the soup into a saucepan and heat gently on the stovetop.

Substitutions and Variations

Vegetable broth can be used instead of chicken broth.
If olive oil is unavailable, sunflower oil or canola oil can serve as substitutes.
For a different flavor, roasted red pepper paste can be used in place of the tomato paste.
Substitutes for dried mint can include dried oregano or dried thyme.
If feta cheese is not available, goat cheese or ricotta salata can serve as substitutes.

Pro Tips

1. Toasting the Tomato Paste When cooking the butter, olive oil, and tomato paste mixture, let the tomato paste cook slightly longer until it darkens in color. This enhances the flavor and adds depth to the soup.

2. Preventing Clumps Sift the tarhana powder before adding it to the pot to help prevent clumps. This also ensures a smooth consistency in the final soup.

3. Broth for Depth If possible, use homemade chicken broth instead of water for a richer, more flavorful soup. You can also add a bay leaf while simmering for additional aroma.

4. Serving Enhancement Serve the soup with crusty bread or Turkish simit on the side to complement the flavors. This can also make it a more filling meal.

5. Balanced Spice Be cautious with the red pepper flakes and black pepper based on your spice tolerance. You can always add more spice later, but it’s harder to tone it down once it’s too hot. Taste as you go!