
Tarhana Soup
Tarhana is a traditional Turkish soup. It is also the name for the dry pulse made from a fermented mixture of yogurt, flour, and vegetables that are used as a base for the soup.
I enjoyed Tarhana soup at a restaurant in Cappadocia, Turkey, with a fabulous view of that area’s unique landscape. It was referred to as a fermented yogurt soup, so I was intrigued and asked for it. It was one of the best soups I’ve ever had, so I had to research it when I returned.
Tarhana powder (the base) is prepared by mixing plain yogurt, flour, and grated vegetables like red pepper, tomato, and onion into a thick paste that is left to ferment for several days. The paste is then divided up, dried, and crumbled to make tarhana powder. I looks like bread crumbs.
You can purchase tarhana powder in most Turkish groceries and Middle Eastern markets. (And Amazon!) Many cooks, especially those in rural areas, prefer to make their own tarhana. This is usually done once a year during the summer when drying the pulse is easy. This all makes sense, of course, but I’m not in the mood to make this from scratch. Instead I purchased the dried mixture on Amazon. If you’re interested, the one-week or so process to make Tarhana from scratch is fascinating; here is a recipe from Spruce Eats.
Following is a recipe I’ve compiled from many different Tarhana soup recipes once you have the base – all about the same, and with similar ingredients; some utilize broth instead of water but that’s the biggest difference I noticed. Amounts vary slightly, so I have a feeling that the many variations are all acceptable!
Tarhana Soup
Soup:
5 tablespoons of Greek yogurt, plain
5 tablespoons of tarhana powder
5 cups water
Salt
Topping:
2 tablespoon butter
2 cloves garlic, minced
2 teaspoons cayenne pepper flakes (I used crushed Aleppo pepper)
Chopped mint, optional
Combine the yogurt and tarhana in a saucepan and whisk well together.
A 1 cup of tepid water and whisk.
Place the saucepan on low heat and continue stirring. Gradually add 4 cups of water that has been brought to a boil little by little to the mixture, whisking nonstop.
Stir constantly and cook until the soup thickens. Remove from the heat.
To serve, melt the butter in a small skillet. Add the garlic and stir for a few seconds, then combine the pepper flakes and pour over the soup.
Add the chopped mint if desired.
Here’s the exciting part. This soup has the same flavor profile as what I had in Turkey. You first taste the yogurt’s sour tang, followed by the sweet butter and the spicy Aleppo. Incredible.
What I don’t remember as distinctly the soup’s texture. This soup almost has a tapioca-like consistency, but I also saw recipes that had you put the mixture in a blender, so that could be a solution if you want a smoother, creamy soup. It’s a lovely soft porridge texture.
2022 will go down in my culinary discovery of fabulous and unique foods for two incredibly outstanding soups – Tarhana and Basque Garlic Soup. I hope you also get to experience both.
I have never heard of this Mimi, and what a delightful discovery on your part. It always fascinates me how much there is to learn about other cuisines that are so commonplace there. Nice research.
And that’s exactly why we travel! No too much to experience in Oklahoma!
Having read about both the Tarhana Soup and the Basque Garlic Soup I am left wondering which one first. It’s soup eating time here now so these are timely. I think the Basque Garlic first as I have the ingredients for that while I locate the Tarhana.
Thanks Mimi. :))
I’m so excited for you! I hope you enjoy their uniqueness and deliciousness as much as I di8d!
It’s so unique and delicious. Turkish food is incredible.
Quite adventurous to make this soup. It does look interesting
Thanks! It was really fun to make – just no from scratch!
This process is fascinating — I know so little about Turkish cuisine, so thank you for this soup recipe. I think your choice of Aleppo pepper is perfect — great heat with so much flavor. As for the topping (you already know my question)… do you think it would work with minced or grated shallot? I love foods that look “normal” but really knocks your socks off! Thanks also for the Amazon hint.
Oh yes! Garlic wasn’t really a strong component of the topping. It was all about the butter and Aleppo!
Can’t wait to try it — glad the garlic was secondary!
It was so good! And really similar to what I had in Turkey!
I must say the thought of fermented yoghurt soup doesn’t fill me with desire, but if you say it’s one of the best soups you’ve tasted, then I should give it a chance. And I actually do love garlic soup so I may give this a go.
Funny, cause it got me all excited! Lentil soup – I pretty much know what to expect… but fermented yogurt???!!!!! It’s really very unique and delicious if you ever have time to try it.
How interesting, as I’ve had it in Greece, and always thought of it as a Greek dish. As much as I remember, the Greek version didn’t have vegetables in it.
In any case, this version looks so tasty, and, as I adore yogurt in any form, I’ll look for the Turkish powder asap. :)
Interesting! Well, there are always culinary overlaps between countries of course. It’s such a good soup.
What an unusual soup, Mimi. I’ve never heard of this but it intrigues me. I have access to the ingredients, so I’m sure I’ll look forward to giving it a try. It looks delicious and I’m curious. :-)
Good! I hope you get a chance to make it. So unique and so delicious!
I have to agree with everyone – so interesting and completely new to me. I guess it tastes even better with the homemade base but as you say, life is too short … This is intriguing.
It’s so good. You’ll really have to try it to believe me!
Not quite as “gloppy” as tapioca, which I love as well, but great flavors!
We’re about to visit Istanbul and I’m so excited to have Turkish food again!!! Hope you get a chance to make this.
Tarhana is a recipe that we have not tried. I like how it thickens up. It really is amazing the items that you can purchase on Amazon. No more hunting to find ornate ingredients but have them delivered directly to you.
Especially when you live in a town with no delis! Amazon rocks!
This is fascinating Mimi. I have never heard of anything like it. If you say it was the best soup you ever had I have to try it.
Oh good! It’s amazing!
Thank you! It was a really good dish.
Interesting! I’ve never heard of tarhana before, but of course I am intrigued. I want to check out that link about how it’s made – just to learn. This sounds like a fantastic combination of flavors, Mimi. And that restaurant has a stunning view!!
It’s a crazy process! I think it wouldn’t work here because of the humidity, but it was nice to have the pre-made option. An amazing soup!
The way you described it as a fermented yogurt soup got me really intrigued, and I can only imagine how delicious it must have been. Thank you for introducing me to this traditional Turkish dish!
It doesn’t taste fermented, but there is a tang. I’m glad the word fermented didn’t put me off from trying it. So good.
[…] how widely and creatively yogurt was used in Turkey. My favorite was a fermented yogurt soup called Tarhana, pictured in the above […]