My Grandmother's Tarhana Soup

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?

1. Take flour, black pepper, red chili powder, allspice, nigella sativa and ground ginger in a medium saucepan.
2. Add yogurt to it and mix well.
3. Add the finely chopped peppers to the pot. Add 4 cups of water and mix.
4. 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.
5. Cook for another 5 minutes and remove from the stove. Serve hot.