The only enemy of tarhana soup is lumps. Throw dried tarhana straight into hot water and the outside cooks instantly while the inside stays dry, leaving the soup grainy. The fix is simple: soak the tarhana in cold water for 10 minutes first. You fry off the tomato paste meanwhile, so no time is lost.
Ingredients
For the soup
For the top
Method
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Soak the tarhana
Stir the dried tarhana into cold water in a bowl and leave it for 10 minutes. Do not put it in the pan before that time is up.
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Fry the tomato paste
Melt the butter in a pan, add the tomato paste and garlic and fry for 1 minute.
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Add the tarhana
Tip the soaked tarhana into the pan along with its soaking water and stir for a minute.
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Add the water
Pour in the hot water a little at a time, stirring after each addition. If you see a lump, break it up with a whisk.
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Simmer
Cook over a low heat for 20 minutes, stirring now and then. Tarhana tends to catch on the bottom, so do not neglect the stirring.
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Season and serve
Taste and add salt if needed. Drizzle with sizzling butter and pepper flakes and serve with croutons.
Tips
- The saltiness of tarhana varies a lot between brands. Always add the salt at the end, tasting as you go.
- The soup sets hard as it cools. Loosen it with water while reheating and bring it back to the boil.
Nutrition
Values are per serving and approximate.