• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking Gorgeous
  • About
    • Privacy Policy
    • Terms and Conditions
    • Contact Us
    • Media Mentions
  • Recipe Index
    • Facebook
    • Pinterest
    • YouTube
    • Facebook
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • Cozy Soups
  • Recipe Index
  • About
  • Contact Us
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Cozy Soups
    • Recipe Index
    • About
    • Contact Us
    • Subscribe
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Cooking Gorgeous » Recipes » Soups

    Homemade Turkish Tarhana Powder Recipe

    Published: Oct 23, 2024 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    This homemade Turkish Tarhana powder recipe is made from a blend of summer vegetables, fresh herbs, yogurt, and flour. It's a pantry staple in our home, always ready to be transformed into a cozy, comforting Turkish Tarhana Soup - Tarhana Çorbası whenever needed.

    Jump to:
    • What is Tarhana?
    • Why Make Your Own Tarhana?
    • Ingredients You'll Need
    • How to Make Homemade Turkish Tarhana Powder?
    • Homemade Turkish Tarhana Powder Recipe Tips
    • Recipe FAQs
    • Related Recipes
    • Homemade Turkish Tarhana Powder Recipe

    Making tarhana from scratch might sound like a huge project that takes days, but it's actually pretty simple and so worth it. My mom makes a big batch every summer, not just for herself but for all of us. We always have a stash of tarhana powder ready for those chilly days when we need something quick, nutritious, and full of flavor.

    This traditional Turkish fermented soup base recipe is my mom's, one she’s been making her whole life and now I’m excited to share it with you. You can halve the recipe if you want to make a smaller batch or double it for a larger quantity.

    What is Tarhana?

    Tarhana is a fermented mixture that’s dried and turned into powder, traditionally used to make a thick and hearty soup. The fermentation gives it a slightly tangy flavor that sets it apart from other soup bases. It’s an ancient way to preserve fresh vegetables and herbs. There are many different versions of this fermented mixture, but the basic concept remains the same: it’s a blend of yogurt, flour, vegetables, and fresh herbs that’s allowed to ferment before being dried.

    homemade tarhana powder

    Why Make Your Own Tarhana?

    • Homemade tarhana is not only tasty but also incredibly versatile. You can tweak the ingredients to suit your taste, adjust the flavors, and control how tangy it turns out.
    • It’s a great way to use up extra summer vegetables and herbs.
    • Once dried, you can store tarhana for months in airtight containers. When you're ready for soup, just rehydrate it with water or stock, simmer, and enjoy a warm, comforting bowl.
    • One of the best things about homemade tarhana is that it’s a fantastic time-saver on busy days. With your jar of tarhana powder on hand, you can whip up a delicious, hearty soup in under 15 minutes. It’s perfect for a quick lunch or a cozy dinner when you don’t have time for a more elaborate meal.

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    labelled picture of ingredients for homemade tarhana powder
    • Yogurt - For this recipe, you’ll be using a combination of thick strained yogurt (like Greek yogurt) and regular natural yogurt. The thick yogurt helps give tarhana its rich texture, while the regular yogurt adds to the fermentation process. If you’re making your own yogurt, this is a great way to use it!
    • Tomatoes - Try and use the ripest, reddest vine-ripened tomatoes you can find.
    • Red peppers - I usually use romano peppers but red bell peppers or any sweet type of red pepper works great with the tarhana recipe.
    • Onions - You can use a medium-sized brown, white, or yellow onion.
    • Fresh herbs - A mixture of parsley, dill, and mint works great!

    How to Make Homemade Turkish Tarhana Powder?

    Making homemade tarhana powder from scratch might seem like a lengthy process, but it's actually quite simple and well worth the time and effort. Just follow a few easy steps and check out the tips to get the best results:

    Prepare the Vegetables

    Start by thoroughly washing your red Romano peppers, tomatoes, peeled onions, parsley, dill, and mint. You’ll want to roughly chop them all, as they’ll be blended together later. 

    Place the tomatoes in a blender or food processor and blend until smooth.

    tomatoes are blended in a food processor for making homemade Turkish tarhana

    Transfer it to a large bowl. Repeat the same with red peppers, onions, and fresh herbs, and add them together with the tomatoes.

    Pour in the strained yogurt and natural yogurt, salt, yeast, and flour, and stir well to ensure everything is fully combined. 

    Ferment the Mixture

    Cover the bowl with a clean kitchen towel or plastic wrap and leave it in a warm place to ferment for 3-4 days. During this time, the mixture will start to develop that signature tangy flavor, thanks to the yeast and yogurt. 

    tarhana mixture is ready for fermentation process

    Stir the mixture with a wooden spoon once a day to help it ferment evenly. After 3-4 days of fermentation, the tarhana mixture will be ready to dry. 

    tarhana mixture after 3 days of fermentation

    Dry the Tarhana

    Spread the mixture onto generously floured clean kitchen towels or a cloth in small, thin mounds. Leave enough space in between to speed up the drying process. You can do this on a tray or directly on a clean surface.

    shaping tarhana into small moulds

    Leave it to dry in a sunny, warm, and dry place for a couple of days, flipping it occasionally so it dries evenly.

    semi dried tarhana mounds

    After 2 sunny days, the tarhana will be nearly dried. Break it into smaller pieces at this stage to speed up the drying process.

    Leave it dry for another day and grind it into a fine powder using a food processor or blender. 

    After blending the tarhana, pass it through a colander to ensure there are no large pieces. If any remain, simply collect them and blend again until you have a fine, smooth tarhana powder.

    Your tarhana powder is almost ready, but you’ll need to spread it out on a clean cloth for a couple more days to ensure it’s fully dried.

    Once completely dry, you can store it in airtight containers for months.

    Homemade Turkish Tarhana Powder Recipe Tips

    • Stir the mixture with a wooden spoon once a day during fermentation to distribute the flavors and ensure it ferments evenly.
    • When spreading out the fermented mixture to dry, keep it in small, thin mounds to ensure it dries properly and evenly.
    • Leave enough space in between the tarhana mounds to speed up the drying process.
    • Pick a warm sunny time of the year to make the whole process quicker.
    • Once your tarhana powder is completely dry, store it in airtight containers to preserve its flavor and keep moisture out.

    Recipe FAQs

    How long does homemade tarhana last?

    Homemade tarhana can be stored for up to 12 months in an airtight container, as long as it is kept in a cool, dry place.

    Can I skip the fermentation process?

    Fermentation is key to tarhana’s flavor, so it's best not to skip it. The fermentation process is what gives tarhana its signature tanginess and depth.

    Related Recipes

    For more delicious Turkish food recipes why not try:

    • Ashure Dessert - Noah's Pudding
    • Manti Dumplings - Turkish Ravioli Recipe
    • tantuni wrap served with onions, pickled chillies and tomatoes
      Tantuni
    • Un Helvası - Turkish Flour Halva

    Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this traditional Homemade Turkish Tarhana Powder Recipe as much as you enjoy eating it! 🙂

    Bon appétit! / Afiyet Olsun! 

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    By submitting this form, you consent to receive emails from Cooking Gorgeous

    Homemade Turkish Tarhana Powder Recipe

    Ayla Clulee
    This homemade Turkish Tarhana powder recipe is made from a blend of summer vegetables, fresh herbs, yogurt, and flour.
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 days d
    Total Time 5 days d
    Course Main Course, Soup
    Cuisine Middle Eastern, Turkish
    Servings 150 portions
    Calories 67 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Ninja BN601 Food Processor

    Ingredients
     
     

    • 1200 g red romano peppers
    • 1900 g tomatoes
    • 1000 g onion
    • 100 g flat-leaf parsley leaves
    • 100 g fresh dill
    • 100 g fresh mint leaves
    • 1200 g thick strained yogurt
    • 300 g natural yogurt
    • 2200 g plain white flour / all-purpose flour
    • 150 g salt
    • 1 teaspoon active dry yeast

    Instructions
     

    Preparing the Vegetables

    • Start by thoroughly washing your red Romano peppers, tomatoes, peeled onions, parsley, dill, and mint. You’ll want to roughly chop them all, as they’ll be blended together later.
    • Place the tomatoes in a blender or food processor and blend until smooth. Transfer it to a large bowl.
    • Repeat the same with red peppers, onions, and fresh herbs, and add them together with the tomatoes.
    • Pour in the strained yogurt and natural yogurt, salt, yeast, and flour, and stir well to ensure everything is fully combined. 

    Fermenting the Mixture

    • Cover the bowl with a clean kitchen towel or plastic wrap and leave it in a warm place to ferment for 3-4 days. During this time, the mixture will start to develop that signature tangy flavor, thanks to the yeast and yogurt.
    • Stir the mixture once a day to help it ferment evenly. After 3-4 days of fermentation, the tarhana mixture will be ready to dry.

    Drying the Tarhana

    • Spread the mixture onto generously floured clean kitchen towels or a cloth in small, thin mounds. Leave enough space in between to speed up the drying process. You can do this on a tray or directly on a clean surface.
    • Leave it to dry in a sunny, warm, and dry place for a couple of days, flipping it occasionally so it dries evenly.
    • After 2 sunny days, the tarhana will be nearly dried. Break it into smaller pieces at this stage to speed up the drying process. Leave it dry for another day and grind it into a fine powder using a food processor or blender.
    • After blending the tarhana, pass it through a colander to ensure there are no large pieces. If any remain, simply collect them and blend again until you have a fine, smooth tarhana powder.
    • Your tarhana powder is almost ready, but you’ll need to spread it out on a clean cloth for a couple more days to ensure it’s fully dried. Once completely dry, you can store it in airtight containers for months.

    Notes

    • Stir the mixture with a wooden spoon once a day during fermentation to distribute the flavors and ensure it ferments evenly.
    • When spreading out the fermented mixture to dry, keep it in small, thin mounds to ensure it dries properly and evenly.
    • Leave enough space in between the tarhana mounds to speed up the drying process.
    • Pick a warm sunny time of the year to make the whole process quicker.
    • Once your tarhana powder is completely dry, store it in airtight containers to preserve its flavor and keep moisture out.

    Nutrition

    Calories: 67kcalCarbohydrates: 13gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 394mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 495IUVitamin C: 14mgCalcium: 21mgIron: 0.3mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
    « Delicious Potato Recipes You Need to Try
    Mediterranean Diet Recipes For a Healthy Life Style »

    Reader Interactions

    Comments

    1. Paul

      November 09, 2024 at 8:12 pm

      Could you slowly dry this in an oven?

      Reply
      • Ayla Clulee

        November 10, 2024 at 5:44 am

        I haven’t tried drying tarhana in the oven myself, but I’ve heard it can work! Set your oven to 60°C (140°F) and leave the door slightly open to allow for air circulation. Be sure to flip the tarhana frequently, and make the pieces as thin as possible for even drying. I hope this method works well for you. Let me know if you have any further questions, and I’d love to hear how it turns out!
        Best wishes
        Ayla

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

    Soup Recipes

    • Greek Chicken Lemon Soup - Avgolemono
    • Arpa Şehriye Çorbası - Turkish Orzo Soup
    • Turkish Tarhana Soup - Tarhana Çorbası
    • Homemade Turkish Tarhana Powder Recipe
    • Moroccan Harira Lamb and Chickpeas Soup
    • chicken and dumpling soup served in a bowl
      Easy Chicken and Dumpling Soup Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    • FAQs

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Cooking Gorgeous

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required