TARHANA: Every Turkish Kitchen Makes This Soup Powder

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

1. 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

2. 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

3. Combine with Yogurt

   Transfer the drained vegetable mash to a large mixing bowl and stir in the strained yogurt until evenly incorporated.

   Time: PT10M

4. 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

5. 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

6. 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

7. Add Rock Salt

   After fermentation is complete, fold in the rock salt (about 150 g) evenly throughout the dough.

   Time: PT5M

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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