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Turkish Cuisine Soups

Tarhana Soup

Slaking the tarhana in cold water before it meets heat is what keeps the soup lump-free; the body settles in fifteen minutes.

Prep 10 minCook 25 minTotal 35 minServings 4Difficulty Easy

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Last editorial review: 16.09.2026
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Step by step

Preparation steps

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Slake the tarhana

Whisk the tarhana into cold water in a bowl and leave it for ten minutes; no lumps should remain.

Fry the paste

Melt the butter in a pot and fry the tomato paste for a minute or two, then lower the heat once it smells toasted.

Combine

Pour the slaked tarhana into the pot, adding the hot water gradually while stirring continuously.

Simmer

Simmer gently for fifteen minutes, stirring now and then; the soup is ready when it coats the back of the spoon.

Serve

Adjust the salt at the last moment, drizzle over sizzling butter and pepper flakes, and serve hot.

Time's up! Enjoy your meal.

Serving & storage

Kitchen notes

Storage: Up to 2 days in the fridge.

Transparent source info

Source & freshness

Editorial and media review in progress

Last check: 16.09.2026

House Chef Cyprus özgün editoryal içerik

Frequently Asked Questions

Culinary FAQ & Cooking Tips

How should Tarhana Soup be stored and how long does it stay fresh?

Keeps fresh in the refrigerator for up to 2 days.

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