Turkish Tarhana Soup - Tarhana Çorbası

5 from 2 votes

Turkish Tarhana Soup - Tarhana Çorbası

Turkish Tarhana Soup, or Tarhana Çorbası, is made from dried, fermented tarhana powder rehydrated with water or stock. It’s tangy, creamy, and ready in about 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Main Course, Soup

Cuisine: Mediterranean, Turkish

Diet: Halal, Vegetarian

Servings: people

Calories: 378kcal

Author: Ayla Clulee

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)

US Customary - Metric

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.

Nutrition