My Grandmother's Tarhana Soup
Portion: 
Preparation: 
( 3 oy 5,00/5)
Hello Dear Friends,
This soup was one of the flavors we tasted at Delphin. I was very surprised when Cihan Chef explained the recipe. The taste is surprisingly good for someone like me who starts making soup by roasting ingredients. The thing I like the most is that there is not even a drop of oil in it…
I tried this recipe myself at home for dinner yesterday. Cihan Chef's recipe said 5 cups, but most likely the yogurt they used was much thicker and a little more watery because of the yogurt we use at home. Therefore, if you like thick consistency, start preparing the soup with 4 glasses of water. You can adjust the density with 1 glass of hot water that you have ready.
He also used 2 green peppers, I replaced 1 pepper with capia because I like its sweet and unique taste. He thought I was using roasted peppers for the drinkers :)
The spice mix and yoghurt give such a nice flavor that I recommend you to try the soup. The starting point is the grandmother's recipe, but the powdered ginger in it made a subtle difference.
You can serve with baked parmesan and fresh thyme breads.
Love…
Ingredients for My Grandmother's Tarhana Soup Recipe
- 2 tablespoons of flour
- 1 tea spoon black pepper
- 1 teaspoon sweet paprika powder
- 1 teaspoon new spring
- 1 teaspoon black cumin (can be crushed in a mortar if desired)
- 1 teaspoon of ginger powder
- 1 piece of charliston pepper
- 1 capsicum peppers
- 7 tablespoon of yoghurt
- 4-5 glasses of water
- salt
How to Make My Grandmother's Tarhana Soup Recipe?
- Take flour, black pepper, red chili powder, allspice, nigella sativa and ground ginger in a medium saucepan.
- Add yogurt to it and mix well.
- Add the finely chopped peppers to the pot. Add 4 cups of water and mix.
- Mix and cook on medium heat. After boiling, add salt (you can add water according to the consistency you want) and pass it through the blender.
- Cook for another 5 minutes and remove from the stove. Serve hot.
I think that if a little tarhana had been added to that recipe, it could have been a more delicious soup.
But I still want to apply your recipe.
Stay healthy.
How about we make it without new spring and ginger, does it make a difference more than the taste?
Yes, it makes a big difference. They are the spices that give it its flavor. Yours sincerely
Hello, Ms. Nilay, when I saw a different soup, I tried it right away, it's really different without oil-free tomato paste, but I don't know if it's from ginger or black cumin, it tasted bitter, even my wife couldn't drink it because you didn't throw in your paprika, but there is no chili pepper in it :) :)
The flavor of ginger may be too much :) It means that the ginger I use is pretty old :) Love
Your soup looks very good, I want to try it, but I can't think of any ingredient that can make its color so red, like tomato paste… Could 1 piece of Capia pepper have given this color?
Powdered red pepper and capia give just this color. If you want more redness, you can increase the ground pepper.
Ms. Nilay, is it normal flour or tarhana you call flour?
Hi Nilay lady, This recipe is not tarhana but flour soup. Tarhana is fermented for a long time in summer with summer tomatoes, yoghurt, yoghurt, flour, onions and various dried herbs, such as dill and basil, for a long time (at least a week), every day (at least one week) the container is opened, the dough is kneaded again, and the dough is left to stand, after which it is left to wait. is work. Finally, the dough is passed through a colander, spread on the sheets and dried in the sun. Cihan Usta seems to have taken it easy. Love :)
Hello Ms. İrem, we made it this holiday in 2 days and dried it, I know how it is prepared :) There are recipes that are prepared quickly and have the flavor of tarhana, so it is called tarhana. Yours sincerely
Your recipe is more interesting, I learned to cook tarhana this way for the first time last year, I made it often when it came from Turkey, it is very delicious.