Tarhana and tomato soup

Tarhana and tomato soup

Tarhana çorbası

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

Tarhana is a staple of the Turkish kitchen. Cracked wheat combined with yoghurt and dried in the sun, it was carried by shepherds around Asia and the Balkans for cooking in pots simply with tomatoes, yoghurt or stock. You can find it in specialist Turkish, Greek or Middle Eastern stores.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
1 red onion, peeled and thinly sliced
1 teaspoon dried mint
250g tarhana
1/2 lemon, juiced
1 tablespoon concentrated tomato puree
400g tinned chopped tomatoes
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
2 spring onions, trimmed and finely chopped
lemon wedges
bread

Method

  1. Heat the olive oil in a saucepan over medium heat and sauté the onion and dried mint until softened, or for about 5 minutes.
  2. Add the tarhana, lemon juice, tomato purée and tinned tomatoes. Season generously with sea salt and freshly ground black pepper. Cover with water and bring to a boil, then cover with a lid and simmer over low heat for 20 minutes or until the soup begins to thicken and the tarhana has softened. Add a little more water if the soup is too thick.
  3. Serve in bowls with a sprinkling of spring onions, the lemon wedges and bread on the side.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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