Tarhana Soup

Ingredients (Serves 4—6)
3 tablespoons tarhana powder
1 tablespoon dried mint
1 tablespoon tomato paste
5—6 cups water
1 tablespoon butter
Salt
1 clove garlic, crushed
Bone broth

Cooking

For tarhana soup, add 3 tablespoons of tarhana powder to a large mixing bowl. Add 1 tablespoon of dried mint and a small amount of room temperature water, then whisk until smooth. Let it rest at room temperature for about 10—15 minutes, until the tarhana softens.

Meanwhile, melt 1 tablespoon of butter in a large pot. Add 1 clove of crushed garlic and sauté briefly. Then add 1 tablespoon of tomato paste and cook until fragrant.

Add the softened tarhana mixture to the pot and stir well. Add salt to taste.

Pour in 5—6 cups of water, using bone broth(optional) for part or all of the liquid if you like. Cook over medium heat, stirring until it reaches a gentle boil. Once it starts boiling, reduce the heat and simmer until it thickens, stirring occasionally.

Serve the tarhana soup hot without waiting. Since it thickens as it sits, add a little hot water to loosen the consistency if you plan to eat it later.

Tarhana soup is ready. Enjoy.

Cooking Tip
After adding tarhana to the pot, keep stirring to prevent lumps. Using a whisk helps achieve a smoother texture. If the soup becomes too thick, simply add hot water or broth to adjust the consistency.

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