Tahın Soup

Tahinli karadeniz çorbası

Preparation info

  • Difficulty


  • Serves


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.


  • 2 pints/1.2 litres well flavoured fish stock
  • 2 oz/60 g long-grain rice, soaked in salted water for 30 minutes
  • salt and freshly ground black pepper
  • 4 tablespoons tahin
  • zest of ½ lemon, grated
  • 4 cloves garlic, crushed with salt

To garnish

  • small bunch of fresh parsley, finely chopped


  • 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 consistency. Then pour the tahin mixture into the soup, stir well and take off the heat don’t let it boil or it will curdle. Spoon the soup into individual bowls, sprinkle with the parsley, and serve with wedges of lemon.