Name: Tarhana Soup (Tarhana Çorbasi)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: ¼ tsp fresh yeast; 100 ml/3½ fl oz water; 1–2 tsp salt; 1 kg/2 lb strong plain flour; 1 L/¾ pints meat stock (p.33); 500 g/1 lb onions, chopped; 500 g/1 lb peppers, deseeded and chopped; 500 g/1 lb tomatoes, peeled and sliced; a few mint leaves; 3 tbsp/45 ml vegetable oil; 450 ml/¾ pint süzme yoghurt; whole red peppers grilled on embers; 50 g/2 oz clotted cream or kaşar cheese; salt as necessary

Preparation info

To Serve
4

Difficulty
Medium

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.

Ingredients

For the Tarhana

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

Method

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