Turkish tarhana — the traditional soup with fermented dough, tomato and mint

Tarhana is one of the oldest treasures of Turkish cuisine: a fermented dough with yoghurt, flour and vegetables, dried in the sun and crumbled — which turns into a warming soup within a few minutes, as well-known sources on Turkish cuisine also describe it.

Ingredients

(for 4 servings):

• 4 tablespoons dried tarhana
• 1 litre water or meat stock
• 2 tablespoons tomato sauce
• 2 tablespoons butter (or olive oil)
• 1 teaspoon dried mint
• 1 garlic clove, crushed (optional)
• 1 teaspoon sweet paprika
• Salt and black pepper to taste

Preparation

1. Dissolve the tarhana in a cup of cold water, stirring well so there are no lumps.
2. Heat the butter in a pot, add the tomato sauce, paprika and garlic; fry for 1–2 minutes.
3. Add the water (or meat stock) and the tarhana mixture, stirring continuously.
4. Let it simmer over a low heat for 10–15 minutes, until the soup thickens slightly; adjust the salt and pepper.
5. Serve hot, with dried mint sprinkled on top.

Preparation time: 5 minutes. Cooking time: 15 minutes. Total: about 20 minutes. Servings: 4.