Tarhana: Every Turkish Kitchen Makes This Soup Powder
TARHANA: Every Turkish Kitchen Makes This Soup Powder is a medium Turkish recipe that serves 8. 210 calories per serving. Recipe by Turkish Food Travel on YouTube.
Prep: 385 hrs | Cook: 15 min | Total: 385 hrs 45 min
Cost: $15.80 total, $1.98 per serving
Ingredients
- 1.5 kg Plum Tomatoes (prefer low‑water plum tomatoes; halve and lightly salt to draw out excess juice)
- 1 kg Onion (peeled and roughly chopped; squeeze out released water after processing)
- 0.9 kg Red Bell Pepper (seeded and roughly chopped; adds color and sweetness)
- 0.5 kg Green Bell Pepper (seeded and roughly chopped; can include a few hot green peppers for spice)
- 500 g Strained Yogurt (full‑fat strained yogurt; can be homemade by draining regular yogurt overnight)
- 250 g Cooked Chickpeas (cooked and drained; adds richness and aids fermentation)
- 1 bunch Fresh Mint (roughly 30 g; washed and added raw)
- 3 kg All‑Purpose Flour (used to form a stiff dough; extra may be needed during mixing)
- 200 g Old Tarhana Starter (previous batch of dried tarhana; acts as natural yeast)
- 1 tablespoon Pepper Paste (optional; adds color, depth and mild heat)
- 150 g Rock Salt (about ¾ cup; added after fermentation for preservation and flavor)
- 4 cups Water (cold water for soup; can use warm to speed thickening)
- 1 tablespoon Butter (for finishing the soup; optional)
- 1 teaspoon Red Pepper Flakes (for garnish; optional)
Instructions
Prepare Tomatoes
Halve the plum tomatoes, sprinkle lightly with salt, and let sit for a few minutes to draw out any excess juice.
Time: PT5M
Chop and Process Vegetables
Roughly chop onions, red and green peppers, and mint. Process all vegetables (including the salted tomatoes) in a food processor until finely minced. After processing, place the mixture in a colander and squeeze out excess water from onions and peppers.
Time: PT20M
Combine with Yogurt
Transfer the drained vegetable mash to a large mixing bowl and stir in the strained yogurt until evenly incorporated.
Time: PT10M
Add Flour and Starter
Add the old tarhana starter (or dry yeast) and about 2 kg of flour to the bowl. Mix with a wooden spoon, then add the optional tablespoon of pepper paste. Knead by hand or with a hand blender until a stiff, non‑sticky dough forms.
Time: PT15M
Transfer to Fermentation Container
Place the dough in a large container, smooth the surface, and cover loosely with a cloth or a lid left slightly ajar to allow airflow.
Time: PT5M
Ferment the Dough
Let the dough ferment at room temperature (20‑25 °C). For the first 2‑3 days stir twice daily to prevent surface mold, then stir once daily. Fermentation can last 10‑21 days; aim for 14 days for balanced flavor.
Time: PT336H
Temperature: 20-25°C
Add Rock Salt
After fermentation is complete, fold in the rock salt (about 150 g) evenly throughout the dough.
Time: PT5M
Dry the Fermented Dough
Break the dough into 2‑3 cm pieces, spread them on a clean tablecloth placed in a shaded, well‑ventilated area. Cover with another cloth to keep dust out. Flip pieces every 12 hours for 2‑3 days until they feel dry to the touch.
Time: PT48H
Grind into Powder
Using a food processor or hand blender, grind the dried dough pieces into a fine powder. If larger chunks remain, re‑process them.
Time: PT30M
Sift and Refine
Sift the powder through a fine mesh sieve (kalour). Return any larger pieces to the processor and grind again until the sifted powder is uniform.
Time: PT15M
Final Drying
Spread the sifted powder thinly on a cloth and let it air‑dry for another 2‑3 days, stirring occasionally, until completely moisture‑free.
Time: PT48H
Store the Tarhana Powder
Transfer the fully dried powder into cotton bags or airtight containers. Store in a cool, dry place or the refrigerator for long‑term preservation.
Time: PT0M
Prepare Simple Tarhana Soup
Place ½ cup (≈30 g) tarhana powder into a saucepan, add 4 cups cold water, and cook over medium‑low heat, stirring frequently, until the mixture thickens (about 10‑15 minutes). Finish with a tablespoon of butter, a sprinkle of fresh mint and red pepper flakes.
Time: PT15M
Nutrition Facts
- Calories
- 210
- Protein
- 8 g
- Carbohydrates
- 35 g
- Fat
- 4 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten (contains wheat), Can be made vegan by substituting yogurt with plant‑based yogurt
Allergens: Dairy, Wheat, Legumes
Ingredient Substitutions
- Instead of Plum Tomatoes: Roma tomatoes, canned crushed tomatoes (drained)
- Instead of Onion: shallots, leeks
- Instead of Red Bell Pepper: yellow bell pepper, poblano pepper
- Instead of Green Bell Pepper: jalapeño, serrano pepper
- Instead of Strained Yogurt: labneh, plain Greek yogurt
- Instead of Cooked Chickpeas: white beans, lentils (cooked)
- Instead of Fresh Mint: fresh basil, fresh dill
- Instead of All‑Purpose Flour: bread flour, whole‑wheat flour (will change texture)
- Instead of Old Tarhana Starter: dry active yeast (½ tsp)
- Instead of Pepper Paste: tomato paste with a pinch of paprika
- Instead of Rock Salt: coarse kosher salt
- Instead of Butter: olive oil, margarine
- Instead of Red Pepper Flakes: Aleppo pepper
Equipment Needed
- Food Processor
- Large Mixing Bowl
- Hand Blender (optional)
- Clean Tablecloth or Cotton Cloth
- Grater (optional)
- Fine Mesh Sieve (Kalour)
- Large Container with Lid
- Measuring Cups and Spoons
- Kitchen Scale
- Saucepan or Pot
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Squeezing excess water from onions and peppers after processing
- Maintaining proper fermentation time and regular stirring
- Ensuring the dough is dry enough before grinding
- Achieving a fine, uniform powder through grinding and sieving
- Final air‑drying to guarantee moisture‑free storage
Chef Tips from the Video
- Use plum or Roma tomatoes to reduce excess water, which lessens the amount of flour needed.
- Squeeze the onion and pepper mash in a clean kitchen towel for maximum liquid removal.
- A hand blender gives a finer texture than a food processor alone, especially for the final grinding stage.
- Cold water for the soup prevents the powder from forming lumps and yields a smoother consistency.
Troubleshooting
The dough becomes too wet and sticky during mixing.
Add flour a handful at a time until the dough pulls away from the sides of the bowl and is no longer sticky.
Mold appears on the surface during fermentation.
Remove the moldy layer, increase stirring frequency, and ensure the container is not sealed airtight; consider a cooler fermentation spot.
The final powder clumps together and does not dry fully.
Spread the powder thinly on a cloth and air‑dry for additional 1‑2 days, stirring occasionally, or use a low oven (≈50 °C) to finish drying.
Storage
Refrigerator: Store in airtight container or cotton bag for up to 12 months.
Freezer: Can be frozen for up to 24 months; thaw in a cool, dry place before use.
Room temperature: Keep in a cool, dry pantry for up to 2 months; avoid humidity.
Make-Ahead Tips
- The tarhana powder can be made in bulk and stored for months; make sure it is completely dry before sealing.
- Portion the powder into small zip‑top bags for quick single‑serving soup preparation.
Frequently Asked Questions
What is the cultural significance and history of tarhana in Turkish cuisine?
Tarhana is a centuries‑old Turkish staple that originated as a way to preserve summer vegetables, yogurt and grains for winter. It reflects the Turkish tradition of fermentation for flavor and gut health, and families often pass down their own regional variations.
What are the traditional regional variations of tarhana in the Black Sea region of Turkey?
In the Black Sea region, especially Kastamonu, tarhana is often made with raw, uncooked vegetables and may include wild herbs like dill. Coastal versions may add more sea salt and use wheat flour, while inland versions might incorporate chickpeas for extra protein.
How is tarhana traditionally served in Turkish households during winter celebrations?
Tarhana soup is served hot in deep bowls, often topped with melted butter, fresh mint, and a pinch of red pepper flakes. It is a comforting dish at family gatherings, winter festivals, and after long days of work in the cold.
What occasions or celebrations is tarhana traditionally associated with in Turkish culture?
Tarhana is commonly prepared for winter holidays such as Şeker Bayramı (Sugar Festival) and for everyday family meals during the cold months. It is also gifted to relatives as a homemade preserve.
What authentic ingredients are essential for traditional Turkish tarhana and what are acceptable substitutes?
Traditional tarhana uses plum tomatoes, onions, red and green peppers, strained yogurt, chickpeas, fresh mint, and wheat flour. Substitutes include Roma tomatoes, canned tomatoes (drained), Greek yogurt, and other beans if chickpeas are unavailable.
What other Turkish dishes pair well with tarhana soup?
Tarhana soup pairs beautifully with fresh flatbread (pide), börek pastries, or a side of Turkish shepherd’s salad (çoban salatası). It also complements grilled kebabs or a simple cheese plate.
What are the most common mistakes to avoid when making fermented tarhana at home?
Common mistakes include adding too much liquid from the vegetables, not stirring the dough regularly during fermentation, and storing the dried powder while it is still damp, which can cause spoilage.
Why does this tarhana recipe use a long fermentation period instead of adding commercial yeast?
The long natural fermentation develops the characteristic sour flavor and probiotic benefits that commercial yeast cannot replicate. It also allows the vegetables and yogurt to break down, creating depth of taste.
Can I make tarhana ahead of time and how should I store it for long‑term use?
Yes, tarhana is designed for long‑term storage. After the final drying stage, keep the powder in airtight cotton bags or containers in a cool, dry pantry or refrigerator. It will stay good for up to a year, longer if frozen.
What texture and appearance should I look for when the tarhana dough is ready for drying?
The dough should be firm, slightly sticky but not wet, and have a uniform reddish‑orange color from the peppers and tomatoes. After drying, the pieces should feel dry to the touch and break apart easily.
What does the YouTube channel Turkish Food Travel specialize in?
The YouTube channel Turkish Food Travel specializes in exploring traditional Turkish recipes, regional food culture, and travel‑related cooking techniques, often highlighting seasonal ingredients and preservation methods.
How does the YouTube channel Turkish Food Travel's approach to Turkish fermentation differ from other cooking channels?
Turkish Food Travel focuses on authentic, home‑style fermentation methods passed down through generations, emphasizing natural starters and minimal equipment, whereas many other channels rely on shortcuts or commercial starters.
Last updated: August 9, 2026
