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.