Tarhana Soup

Tarhana Çorbasi

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Tarhana soup has long been a favourite of the Turks, and dates back to ancient times. Tarhana is a dough, made with yeast, flour and vegetables – it should be prepared well in advance. Variations of tarhana soup contain cracked or dehusked wheat and can be eaten at any time of day, including breakfast.


For the Tarhana

  • 500 g/1 lb onions, chopped
  • 500 g/1


Put the vegetables, mint leaves and oil in a heavy-bottomed pan. Cover, and cook on a very low heat for 1-½ hours until the onions and peppers are tender.

Allow the cooked vegetables to cool until they are just warm, then combine with the remaining ingredients in a mixing bowl, and knead thoroughly. Cover with foil and let the dough rest in a cool place for 10-15 days. Every two days, t