2-3 tablespoonful tarhana dough (see below)
1/2 cup water
2 tbsp crushed tomato
2-3 cup chicken stock
Crushed red pepper, optional
1 tsp butter
Crumbled feta cheese
Place the tarhana and 1/2 cup water in a pot. Leave it alone for 1-2 hours for tarhana to dissolve a bit. Then add in the rest of the ingredients. Cook and stir constantly over medium-low heat. Adjust consistency of the soup to your liking by adding more water if you prefer. Taste for salt.
Place the soup into a bowl, sprinkle some crumbled feta cheese on top and serve while still warm.
Tarhana Soup is great for cold winter mornings as breakfast:)
This recipe makes 2 servings.
- Lady's Thighs Kofte, Egg Noodles with Tomato and Carrot Salad.
2 red bell peppers or long red peppers, discard the seeds, cut in chunks
2 medium sized onions, peeled, cut in chunks
2 large tomatoes, peeled, diced
1 3/4 cup yogurt, plain
7 gr yeast, melt in a little bit of warm water
2 tbsp olive oil
1 tbsp dry mint
1 tbsp dry oregano
1 tbsp dill, dry or fresh, chopped
1 tbsp salt
7-8 cups flour (the amount of flour can be changed depending on the size of vegetables, add little by little)
Use the mixer to finely chop onions, tomatoes and red peppers. In a large bowl place the melted yeast, onions, tomatoes, red peppers, yogurt, mint, oregano, dill, olive oil and salt. Add flour gradually and knead until it becomes thick. During kneading add a few spoons of water in it.
Cover the dough with a clean kitchen towel. Leave it at room temperature to ferment, which takes 5-6 days. Knead the dough every day for about 4-5 minutes, then cover it with the towel every time. Your kitchen might smell a bit sour, which is normal. When the dough puffs up, the bowl might be too small for it, so divide the dough into two pieces and place in different bowls on the 2nd or 3rd day.
It's the end of fermentation when the dough no longer puffs up. Divide them up and place them in Ziploc bags. Store in the freezer.
If you like to keep it dry, divide the dough into small balls, place the pieces on a cloth and let them dry. Turn the balls often. Every day divide the balls into 2 or 3 pieces. It takes a few days. Best way to let it dry is outside under the sun. Then strained through a sieve - use your fingers to crumble. Or you can use the mixer as well. Store them in airtight containers in the fridge.
History of Tarhana
Tarhana is the first instant soup which was invented by Central Asian Turks. In the summer time they mixed fresh vegetables with yogurt to prepare their hearty winter soup. In Turkey, there are several varieties of tarhana. For example some regions use corn flour instead of white flour or they add chickpeas in it.
‘DAR HANE’ SOUP
No exact information is available concerning the provenance of the name of ‘tarhana’, which was brought to Anatolia and the Middle East by the Seljuk Türks. One thing we do know is that tarhana entered Balkan cuisine as well during the Ottoman period. Legends are rife in Türkiye concerning the meaning of the word tarhana. One of the most popular is that it derives from ‘dar hane’ (literally, ‘narrow house’, in other words, ‘house of little means’). Legend has it that one day while on a military campaign the Sultan was a guest in the home of a poor peasant. Having little to offer, the resourceful peasant housewife quickly boiled up a soup. Embarrassed at having to make such a meager offering, she said, “‘Dar hane’ soup is all I have to offer you, my liege. May you eat it with appetite!” In time this ‘dar hane’ soup became known as ‘tarhana’.
Because it is so easy to make and store, tarhana soon came to head the list of staple nourishment's of both settled and nomadic peoples. A product of the summer sun and an abundant harvest, tarhana is served at every meal from breakfast to supper during the remainder of the year. Tarhana also was also a key component of the food rations supplied to the Seljuk and Ottoman imperial armies, and during the Gallipoli campaign in particular it provided the soldiers with the strength they needed. Source- Skylife