Tahın Soup

Name: Tahın Soup (Tahinli karadeniz çorbası)
Yield: Serves 6
Cuisine: Turkish
Ingredients: small bunch of fresh parsley, finely chopped; 4 cloves garlic, crushed with salt; 4 cloves garlic, crushed with salt; zest of ½ lemon, grated; 4 tablespoons tahin; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 oz/60 g long-grain rice, soaked in salted water for 30 minutes; 2 oz/60 g long-grain rice, soaked in salted water for 30 minutes; 2 pints/1.2 litres well flavoured fish stock

Tahinli karadeniz çorbası

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Made with fresh fish stock, this strong-flavoured garlicky soup is made along the Black Sea and Aegean coasts. It is served in small individual bowls to whet the appetite. Chopped parsley and wedges of lemon to be squeezed into the soup are served separately.

Ingredients

2 pints/1.2 litres well flavoured fish stock
2 oz/60

Asia
Turkey
Aegean
Black Sea
Pescatarian
Mediterranean
Gluten-free
Soup

Method

Drain the rice. In a large pan, bring the fish stock to the boil, season it, and add the rice. Cook over a high heat for 15-20 minutes.
Beat the tahin with the lemon zest and garlic, adding a little water to blend it to a smooth paste.
Gradually add some of the hot stock to the tahin, stirring all the time, until it is of pouring consistenc