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Tarhana Çorbası

Serves 4 to 6 Soup vegetarian, Soups

Tarhana Çorbası

Tarhana Çorbası is a beloved staple in Turkish households, often crafted in village kitchens where each ingredient is measured not by precise amounts but by the cook's intuition. This dish finds its roots in the home, where family recipes are passed down through generations and adapted with what’s on hand. It’s the epitome of comfort, served on cool evenings when a warm, hearty bowl is the perfect antidote to a long day.

The soup is a symphony of tangy and savory flavors, with the tarhana dough providing a unique, fermented depth. A spoonful delivers a creamy texture, enriched by the buttery base and the subtle sweetness of tomato paste. Seasoned with fine sea salt and a hint of black pepper, it’s a dish that invites you to savor each warming mouthful.

Ingredients

  • 100 gtarhana dough
  • 1 Lwater
  • 1 tbspbutter
  • 1 tbsptomato paste
  • to tastefine sea salt and black pepper

Method

  1. Begin by selecting a medium-sized pot, preferably with a heavy bottom to ensure even heat distribution. Place it over medium heat and add 1 tablespoon of butter. Allow the butter to melt completely and begin to foam slightly, which indicates it's ready for the next step.
  2. Add 1 tablespoon of tomato paste to the melted butter. Stir continuously with a wooden spoon, allowing the paste to cook and release its aroma. This should take about a minute, and you'll notice the paste darkening slightly in color, which means it's well-cooked and fragrant.
  3. Pour in 1 liter of water into the pot, stirring to combine it with the butter and tomato paste mixture. Increase the heat to high and bring the mixture to a gentle boil. This will help dissolve the paste thoroughly, creating a uniform base for the soup.
  4. Once the liquid is boiling, reduce the heat to medium-low and add 100 grams of tarhana dough. Stir well to ensure the dough is fully incorporated into the liquid. Continue to stir occasionally to prevent any lumps from forming, and watch as the soup begins to thicken.
  5. Allow the soup to simmer gently, stirring occasionally, until it reaches a creamy consistency. The tarhana should be fully dissolved, and the soup should have a smooth texture without any grainy bits. This indicates that the tarhana is cooked through.
  6. Taste the soup and season with fine sea salt and black pepper according to your preference. Stir well to distribute the seasoning evenly throughout the soup.
  7. Before serving, consider finishing the soup with a drizzle of good quality olive oil or a sprinkle of fresh herbs like parsley for added flavor. Serve hot, inviting everyone to gather around and enjoy this comforting dish.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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