Turkish Tarhana Soup, known as Tarhana Çorbası in Turkish, is made from dried, fermented tarhana powder rehydrated with water or stock. The fermentation gives it a naturally tangy flavor and creamy texture, and the whole soup comes together in about 20 minutes. It’s nutritious, budget-friendly, and one of the fastest dinners I make.
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What is Tarhana Soup Powder?
Tarhana is a dried soup mix made from a fermented blend of flour, yogurt, and vegetables like tomatoes, peppers, onions, and herbs. Once the ingredients are mixed and fermented, they’re dried and crumbled into a powder or small pieces, which are then stored for months.
This preserved tarhana powder is a perfect pantry staple, ready to be turned into a warm, hearty soup with just water or stock.
The fermentation process gives tarhana its unique tangy flavor, which sets it apart from other soup bases. Each family has its own recipe, so no two batches of tarhana are exactly the same.
Why This Recipe Works
- Comes together in about 20 minutes once the tarhana powder is soaked, no long prep needed.
- The fermented tarhana gives it a naturally tangy, creamy flavor a plain broth-based soup doesn't have.
- Built from a handful of pantry staples: tarhana powder, butter or oil, garlic, tomato paste, and vermicelli.
- Easy to scale up or down, and it freezes well for a make-ahead meal.
- Naturally rich in protein and calcium, and it carries some probiotic content from the fermented yogurt in the tarhana.
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.
- Tarhana powder - The star of the dish, which provides the main flavor and texture. You can make your own with my mom's authentic Homemade Turkish Tarhana Powder recipe or buy it from Turkish grocery shops.
- Water or stock - To rehydrate the tarhana and give the soup its consistency.
- Butter or olive oil - Adds a bit of richness and extra flavour to the soup.
- Vermicelli - It is a short and thin type of pasta that is used for rice dishes or soups in Turkish cuisine. You can buy vermicelli from Amazon as well as from large supermarkets/Turkish shops.
- Tomato paste - It is the staple of Turkish cooking. It gives a deeper flavor and richer color. You can find it in Turkish or Middle Eastern shops or buy it online.
- Seasoning - Salt, pepper, paprika, and dried mint add extra flavor to this wholesome soup.
How to Make Turkish Tarhana Soup - Tarhana Çorbası?
In a bowl, combine the tarhana powder with water and let it sit for about 10-15 minutes. This helps soften the dried tarhana and makes it easier to dissolve into the soup.
In a pot, melt the butter or olive oil over medium heat. Add chopped garlic, tomato paste, salt, paprika, dried mint and cook it for a few minutes to bring out their flavor.
Add the rehydrated tarhana to the pot along with the vermicelli. Stir well to dissolve any lumps and bring the mixture to a simmer.
Let the soup simmer for about 15-20 minutes, stirring occasionally. The tarhana will thicken as it cooks, giving the soup a creamy consistency. If it gets too thick, add a little more water until it reaches your desired texture.
Recipe Tips From the Chef
- If you prefer a thicker soup, use less water, or add more if you like a lighter consistency.
- Try adding crumbled feta, red pepper flakes, or even a squeeze of lemon juice for a burst of freshness.
- If you don’t have homemade tarhana powder, store-bought is perfectly fine. Many Turkish markets carry tarhana, and it’s also available online.
- Mix the tarhana powder into cold water first, not hot, and whisk until smooth before adding it to the pot. This keeps it from clumping as it cooks.
- Stir the soup often once the tarhana goes in. The flour-and-yogurt base can settle and stick to the bottom of the pot if left alone.
- For a traditional finishing touch, melt a little extra butter with a pinch of dried mint and drizzle it over the soup right before serving.
Variations of Tarhana Soup
Like many traditional recipes, there are several ways to prepare and enjoy tarhana soup. Here are a few popular variations:
Spicy Tarhana Soup
For those who like a kick, try adding a pinch of red pepper flakes or chili powder to the soup while it cooks. This adds a bit of heat that complements the tanginess of the tarhana.
Meat-Based Tarhana Soup
I sometimes like to add ground meat to make tarhana soup more filling. Sauté the ground meat before adding the tarhana, then cook together until the meat is tender.
Serving Suggestions
Tarhana soup is versatile and pairs well with many side dishes. Here are a few ideas to round out your meal:
Cheese platter: A small cheese platter with feta, olives, and fresh herbs makes a lovely accompaniment.
Fresh bread: Serve tarhana soup with a side of crusty Easy Sourdough Bread Recipe, Barbari Bread - Persian Flatbread, Sourdough Sandwich Bread, or Turkish Pide Bread - Ramazan Pidesi for dipping. Savory pastries such as Kol Boregi - Turkish Arm Borek or Chebureki are also great accompaniment to Tarhana soup.
Pickles: A plate of Pickled Cucumber - Salatalık Turşusu adds a tangy, crunchy contrast to the creamy soup.
Storing and Freezing Tarhana Soup
Tarhana soup stores well, making it a great make-ahead option. Here’s how to keep it fresh:
- Refrigerate: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove, adding a splash of water if it’s too thick.
- Freeze: Tarhana soup also freezes well. Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Having a batch of tarhana soup in the freezer can be a lifesaver on busy days when you need a quick and nutritious meal.
Recipe FAQs
When stored in an airtight container in a cool, dry place, homemade tarhana powder can last up to a year.
You can add small pasta, chickpeas, or pieces of meat like chicken or lamb for a heartier version of tarhana soup.
This usually happens when the tarhana powder hits hot liquid directly. Stir it into a small amount of cold water until fully dissolved, then add that to the pot. If lumps still show up once it's cooking, a quick blitz with an immersion blender smooths the soup right out.
As written, it's not vegan since tarhana powder itself is made with yogurt. It can be vegetarian if you use olive oil instead of butter, since the rest of the ingredients don't contain meat.
Related Recipes
For more delicious Turkish soup recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this healthy and delicious Turkish Tarhana Soup - Tarhana Çorbası as much as you enjoy eating it! 🙂
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Turkish Tarhana Soup - Tarhana Çorbası
Ingredients
- 2 tablespoon butter (¼ stick) (25 grams)
- 1 clove garlic (finely chopped)
- 1 tablespoon tomato paste
- 1 teaspoon dried mint
- 1 teaspoon salt
- 1 teaspoon paprika
- 4 cups water or chicken stock (1 litre)
- ½ cup tarhana powder (2 oz) (60 grams)
- ⅓ cup vermicelli pasta(1 oz) (30 grams)
Instructions
- In a bowl, combine the tarhana powder with water and let it sit for about 10-15 minutes. This helps soften the dried tarhana and makes it easier to dissolve into the soup.
- In a pot, melt the butter or olive oil over medium heat. Add chopped garlic, tomato paste, salt, paprika, dried mint and cook it for a few minutes to bring out their flavor.
- Add the rehydrated tarhana to the pot along with the vermicelli. Stir well to dissolve any lumps and bring the mixture to a simmer.
- Let the soup simmer for about 15-20 minutes, stirring occasionally. The tarhana will thicken as it cooks, giving the soup a creamy consistency. If it gets too thick, add a little more water until it reaches your desired texture.
Notes
- Store leftover soup in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
- Mix the tarhana powder into cold water first and whisk until smooth before adding it to the pot, this keeps it from clumping as it cooks. If lumps do form anyway, a quick blitz with an immersion blender smooths the soup right out.
- Use olive oil instead of butter to keep this vegetarian. It is not vegan as written, since tarhana powder itself is made with yogurt.
- If you prefer a thicker soup, use less water. Add more for a lighter consistency.
- Try adding crumbled feta, red pepper flakes, or a squeeze of lemon juice for extra freshness.
- No homemade tarhana powder on hand? Store-bought works just as well, look for it at Turkish markets or online.
- For a heartier bowl, stir in small pasta, chickpeas, or pieces of cooked chicken or lamb.
- For a traditional finishing touch, melt a little extra butter with a pinch of dried mint and drizzle it over the soup right before serving.
Kristy says
I made the mistake of adding the one teaspoon of salt after I'd used salted chicken stock instead of water, so the first batch was far too salty, but it was entirely my fault.
The second batch came out delicious- I did use chicken stock but waited to salt again after I'd tasted the final dish. It's so silky and the flavor profile is perfect for a comforting autumn soup. I've decided I will try your mothers Tarhana recipe though, to see what I am missing out on since I used store-bought. I've been learning a huge variety of Turkish dishes over the last 8 months or so and I am thoroughly enjoying your site and your recipes- thank you!
Ayla Clulee says
Hi Kirsty, I’m so glad you gave it another try and that the second batch turned out well! Yes, store-bought tarhana can be nice, but the homemade version really has a special taste and texture. I think you’ll enjoy trying my mother’s recipe when you’re ready. It makes me really happy to hear you’re exploring Turkish food and enjoying the recipes here. Thank you for your kind words and for sharing your experience!
Best wishes
Ayla
Laura says
Great recipe! So quick and delicious.