Turkish · Breakfast · Lunch · Dinner
Turkish Tarhana Soup
Tarhana çorbası
A tangy, comforting Anatolian soup made from fermented tarhana, simmered with garlic, tomato and pepper paste, then finished with a sizzle of dried mint and chilli. It is light, warming and full of flavour.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 60% · Fat 31% · Protein 9%
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Ingredients
For 4 servings- 1/2 cup + 2 tbsp80 gTarhana powder (dry)
- 4 1/4 cups1,000 gWater
- 2 tsp9 gOlive oil (for the base)
- 2 cloves6 gGarlic, finely chopped
- 1 tbsp16 gTomato paste
- 1 tbsp17 gTurkish red pepper paste (biber salçası) (optional)
- 1 medium120 gRipe tomato, grated
- 1/2 tspSalt
- 1 tsp5 gOlive oil (for the mint drizzle)
- 1 tspDried mint
- 1/2 tspRed pepper flakes (pul biber)
- 1/2 lemon40 gLemon wedges, to serve (optional)
Steps
- 1
Stir the tarhana into 1 cup (250 g) of the cold water and leave it to soak for 10 minutes, then whisk until smooth with no lumps.
- 2
Heat 2 tsp olive oil in a medium pot over medium heat.
- 3
Add the garlic and cook for 1 minute until fragrant, without letting it brown.
- 4
Stir in the tomato paste and the pepper paste, if using, and cook for 1 minute.
- 5
Add the grated tomato and cook for 3 minutes until it softens.
- 6
Pour in the remaining 3 1/4 cups (750 g) water and bring to a boil.
- 7
Slowly whisk in the soaked tarhana mixture so it does not clump.
- 8
Lower the heat and simmer for 15 minutes, stirring often, until the soup is smooth and lightly thickened; add a splash of hot water if it gets too thick.
- 9
Season with the salt and take the pot off the heat.
- 10
Warm 1 tsp olive oil in a small pan, add the dried mint and red pepper flakes, and swirl for 10 to 15 seconds until fragrant.
- 11
Ladle the soup into bowls, drizzle over the mint and chilli oil, and serve with lemon wedges if you like.
Swaps, storage and make-ahead
Swaps
- For a vegan version, use a tarhana labelled vegan (made without yogurt), since traditional tarhana contains yogurt and flour.
- If you can't find Turkish red pepper paste, use an extra 1/2 tbsp tomato paste plus a pinch of sweet paprika.
- Swap the fresh grated tomato for 1/4 cup canned crushed tomatoes when tomatoes are out of season.
- Use vegetable stock instead of water for a richer flavour, choosing a low-sodium one and adjusting the salt to taste.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container for up to 3 to 4 days, then reheat on the stove with a splash of water, stirring until steaming hot. The soup thickens as it sits, and the mint oil is best made fresh for each serving.
Make ahead
You can make the whole soup up to 3 days ahead and keep it in the fridge, then reheat it with a little water to loosen it. Make the mint and chilli oil just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (310 g) | Per 100 g | |
|---|---|---|
| Calories | 111 kcal | 36 kcal |
| Protein | 2.5 g | 0.8 g |
| Carbohydrates | 17.9 g | 5.8 g |
| of which sugars | 3.3 g | 1.1 g |
| Fiber | 2.2 g | 0.7 g |
| Fat | 4.1 g | 1.3 g |
| of which saturated | 0.6 g | 0.2 g |
| Sodium | 786 mg | 254 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
