Name: Turkish Tarhana Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon of pepper paste; 3 tablespoons of tarhana; 1 liter of hot water; 2 tablespoons of olive oil; 3 cloves of garlic; 2 teaspoons of black pepper; 2 teaspoons of red chili pepper; 2 teaspoons of mint; 2 teaspoons of salt

Tarhana soup, whose origin is thought to be Central Asia, is identified with the Black Sea. This food, which is frequently included in Anatolian and Balkan cuisines, is good for fatigue and stress. Optionally, lentils, chickpeas, and milk can be added during cooking. Tarhana, which is not absent from the tables during the winter months, also plays an important role in the treatment of hypertension, diabetes, and obesity. How to make tarhana soup? If your ingredients are ready, we can start the classic tarhana soup recipe.

How Many Calories is 1 Serving of Tarhana Soup?

A bowl of tarhana soup is approximately 120 calories. You can add tarhana, which is rich in nutritional value, to diet lists.

Turkish Tarhana Soup

Ingredients

1 tablespoon of pepper paste
3 tablespoons of tarhana
1 liter of hot water
2 tablespoons of olive oil
3 cloves of garlic
2 teaspoons of black pepper
2 teaspoons of red chili pepper
2 teaspoons of mint
2 teaspoons of salt

Turkish Tarhana Soup

Instructions Hide Photos

First, put olive oil in a pot. Add the crushed garlic and tomato paste, and fry.
Add some hot water to the tarhana and stir to open it.
Put the tarhanas in the pot and stir.
Add the remaining hot water from one liter to the soup and stir to avoid lumps.
Add the mint, black pepper, red pepper flakes, and salt, and stir.
Stir and cook the tarhana until it boils. When it starts to boil, stir for 2 more minutes and remove it from the stove.
Divide the tarhana soup into serving bowls and serve immediately. Enjoy your meal.

Serving Suggestions

Serve tarhana soup with Izmir meatballs or lasagna.

Expert Tips

Cook over medium heat, stirring constantly. Otherwise, it will stick to the bottom.
If the consistency of the soup is thick, you can slowly pour milk to lighten it. You can disperse the lumps that form with a mixer.
You can increase the flavor of tarhana soup by mixing it with curd cheese.

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