The tarhana powder must first be made to prepare the tarhana soup recipe. We must ferment simple yogurt with flour, yeast, and a mixture of chopped vegetables for about 5 to 6 days to prepare Tarhana. The tarhana mixture is divided into small sections after the fermentation process, dried, and then crumbled to create tarhana powder.
The best soup for the chilly winter months is said to be made using this fermented Tarhana powder, which may be stored for 1-2 years. Many Turkish and Middle Eastern markets across the world carry Tarhana powder. Mama Fatma continues to serve you soups from Turkish cuisine. To try the most delicious tarhana soup, make a reservation with an a la carte reservation.
What Is Tarhana Soup?
One of the most well-known soups in traditional Turkish cuisine is tarhana soup. It was long ago created by the Turks of Central Asia. It is among the most popular soups in Turkey’s Anatolia area. The fermented concoction of unflavored yogurt, veggies, yeast, and flour is known as tarhana. The primary component of this tarhana soup recipe is this blend. Tarhana soup might be regarded as the first instant soup mix ever created.
Ingredients
- Water in 4 glasses
- 6 de-seeded and sliced sweet red peppers
- Two chopped onions
- 2 chopped and peeled tomatoes
- 500 grams of rinsed and drained cooked chickpeas in a can
- Plain yogurt, 500 grams
- 7 g of dried active yeast
- 1-kg of flour
- 2/TBS of olive oil
- 1 tbsp dried mint and 1/2 tbsp salt
- 1/9 cup oregano
- (Optional) 2 tbsp flakes of spicy red chili pepper
How To Make Tarhana Soup?
In a food processor, finely chop the tomatoes, onions, and red peppers. They should be boiled until tender in a big saucepan with the water. Add the precooked chickpeas after draining the mixture, and then purée the mixture in a blender or food processor. In a large bowl, combine the vegetable puree with the active dry yeast, mint, plain yogurt, oregano, olive oil, salt, and red pepper flakes. Stir to combine the tarhana ingredients.
As a thick dough forms, gradually add the flour to the mixture. The dough will need about 15 minutes to knead. You can add a little water if the dough seems dry. Transfer the mix to a large bowl, cover with a tea towel, and let the dough sit for 5 to 6 days to ferment. The dough is ready for the following phase when it stops rising after 5 to 6 days have elapsed. It’s normal for the dough to have a slight sour smell during the fermentation phase.
Make a few little patties or balls out of the dough. Put them on a piece of baking paper or a dry cloth. Flip the little patties over and let the other sides dry after leaving them in a dry location for the first side of the patties to dry completely.
The patties should be dried before being crumbled into tiny enough bits to pass through a blender or fine sieve. Spread out the fine powder after you have it on the big trays and let it dry for a day or two. For air to circulate inside the mixture and aid in drying, stir it with your hands every so often during this period. To use later in your soup, store the tarhana in an airtight container.
How To Store The Leftovers?
Tarhana soup ought to be preserved in a glass jar with the lid tightly fastened. Tarhana can also be kept in cloth bags rather than jars. If a bag made of cloth is to be utilized, it must be airtightly closed or fastened. Tarhana’s shelf life is shortened by air exposure.
FAQ
What Is Tarhana Made Of?
Based on a fermented blend of grains and yogurt or fermented milk, tarhana is a dry culinary tarhana ingredients. Making tarhana corba involves letting the mixture ferment, followed by drying, grinding, and typically sifting the finished product.
Is Tarhana Soup Suitable For Vegans?
You may make your own tarhana soup at home using veggie stock rather than beef stock if you’re a vegetarian. However, due to the use of dairy products, this tarhana corba dish is not vegan. Milk or yogurt are added to the fermented grain mixture.
Is Tarhana Soup Healthy?
It boosts the body’s defences and aids in the prevention of infectious infections. It quickly combats the common cold and flu and aids in recovery. The best source of vitamins is tarana. A, C, and B vitamins are present. Calcium and zinc are also present. Every location in Turkey allows the addition of site-specific herbs. Its natural, fresh texture becomes richer in this manner. Trahana contains a lot of carbs and fiber, both of which are good for your gut. The digestive system benefits from the lactic bacteria in sour milk as well.
What Do You Serve With Tarhana Soup?
We top the dish with a dab of chili-infused olive oil and some chili flakes before serving. Traditionally, white cheese (beyaz peynir) is crumbled on top of tarhana soup. Obviously, any soup tastes good with some fresh, crusty bread. The rest is a personal preference. Halloumi cheese croutons are bits of cooked halloumi cheese placed on top of soup in Cyprus. A Turkish friend suggested browning some lamb or beef mince with onions and adding it to the soup just before serving. It tastes good. Tarhana can be turned into a thin or thick soup with a low calorie content. It can be used in filled vegetables or leaves, or it can be substituted for rice in savory pastries.
How Long Does Tarhana Powder Last?
One of the only natural dry soups in the world that can be kept for a long time is tarhana. The tarhana dough does not require refrigeration. It can be kept for about a year in a cabinet in an airtight plastic container.
