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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 browned butter and pepper flakes, and serve hot.

Time's up! Enjoy your meal.

For preparation

Equipment

⌁ Kesme tahtası⌁ Bıçak⌁ Tencere veya tava

✦ Tips that work

Pro tips

  • Malzemeleri önceden hazırlayın.
  • Tuz ve baharatı damak tadınıza göre ayarlayın.

A gentle reminder

Common mistakes

  • Isıyı gereğinden yüksek tutmak.
  • Pişirme sonunda kıvamı kontrol etmemek.

Serving & storage

Kitchen notes

Mevsim yeşilliği ve limon dilimleriyle servis edebilirsiniz.

Storage: Yemek oda sıcaklığına geldikten sonra kapalı kapta saklanmalıdır.

Reheating: Orta-kısık ateşte, gerekirse az miktarda su ekleyerek ısıtın.

Freezing: Sütlü veya çok taze otlu tariflerde dondurma önerilmez; diğer tarifler porsiyonlanarak dondurulabilir.

Transparent source info

Source & freshness

Last check:: editorial and media review in progress

Last check: 16.09.2026

House Chef Cyprus özgün editoryal içerik

Cooking guide

Recipe notes

Consider the tips, timings and allergen information for this recipe together. Not a substitute for professional support for health and allergy decisions.

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