Traditional Turkish Instant Soup – Tarhana

Much research has been conducted on how tarhana soup, which has a special place in Turkish cuisine, is made. Tarhana soup, which has an important place in history, is actually a flavor from the past to the present. Tarhana soup, known for its highly nutritious properties, is among the foods consumed by the Ottoman army.

The high nutritional value of tarhana, found by the Turks living in Central Asia, is made in the summer months when vegetables are available. The tarhana contains tomatoes, green peppers, onions, red peppers, oily yogurt, parsley, dill (in some regions, tarhana grass, milk, salt, bitter sweet red pepper. These ingredients are mixed, kept for 10 days, then the vegetables turn into pulp. This fragrant slurry is mixed with enough flour and left to ferment for another 5-6 days. It is dried by turning it in the sun from time to time, then it is sieved, this powder is laid in tarhana and dried again.

The production of tarhana varies according to our regions. The reason for this is related to the habits of that region and the blending of vegetables grown according to the climate cover. Semolina, corn, chickpea, cranberry, split yogurt boiled with vaccine, bone broth, made by mixing different local herbs, etc. There are countless varieties of tarhana. In addition, chickpeas, turnips, potatoes, dried black-eyed peas and beans added while cooking add a different flavor to this soup.

Tarhana soup has been transported from Central Asia to the kitchens of the Palace and has been drunk at breakfast and before meals for centuries. According to legend, the Sultan visited a villager’s house one day, and the poor family, ashamed of what he was going to offer, immediately cooked a soup and offered it to the Sultan. When the Sultan, who likes the soup very much, asked what soup he was cooking, the wife of the house said, “It is narrow household (poor soup) soup, eat it with pleasure, my Sultan”. The soup, which adorned the tables of the sultans and was consumed with love, was called “Darhane” in those times for this reason, and over time the soup became “tarhana”. Since this soup is highly nutritious, it has been consumed frequently by the Seljuk and Ottoman armies.

First, put the tarhana in a bowl, then mix it with 1 glass of warm water, wait 20 minutes, then boil the chicken broth you put in the pan. Stir and add the tarhana. After adding salt and pepper, pour over the soup and serve.