Do you remember the post, Homemade Remedy? I told how tarhana is important in our culture and how it is healthy to have tarhana soup in winter in that post. I’ve got the recipe from our grandma and I’m ready to share it with you now! She makes it in large amounts to send some to all of her children and grandchildren, so she minimized the measurement for you. She said that people make this drying process in Autumn, so you will have to wait it until then.
Homemade Dried Soup
Turkish homemade dried soup tarhana.
- 1 ½ kilo onion, minced
- 2 kilo tomatoes, chopped
- 2 kilo red bell pepper, chopped finely
- 1 kilo hot green pepper, chopped finely
- 2 tsp salt
- ¼ cup dried mint
- 2 kilo yogurt, homemade if possible
- enough flour
- 1 cup milk, to wet your hands when kneading
- Put peppers in a large pot and cook it over low heat. Don’t add any extra water, cook them in their own juice stirring occasionally.
- Add tomatoes, stir and keep boiling until tender.
- Take the pot from stove and add onion. Let it cold.
- When it is cold enough, add yogurt, salt and dried mint. Stir.
- Then add flour little by little. Combine them very well. You will get a dough thicker than your regular cake batter.
- Transfer the dough into a large and deep tray. Knead it very well. Sprinkle a little flour on its surface and cover it with a piece of clean cloth. It doesn’t stick to the cloth thanks to the flour on its surface. Let it to rise.
- You will see it rises the following day. Pour milk in a bowl, wet your hands in it, knead the dough, sprinkle a little flour on its surface and cover.
- Repeat this for 3 days kneading it once a day. Then give a one-day break.
- Knead it the following day.
- And repeat this every other day for 12 days. It smells sourish in the first week, but you will feel its nice fragrance in the second week.
- After this duration, lay a clean large sheet in a room which is airy enough. We will lay pieces from dough on this sheet. We shouldn’t lay it under sun as sunlight removes the color of vegetables in dough.
- Take spoonful of dough and place it on this sheet.
- Repeat this until the dough finishes. Dough pieces on the sheet shouldn’t touch one another.
- The surface of these dough pieces will get dry after a few hours. Flip them so that their bottoms get dry too. They shouldn’t get too dry, they should be a little moist.
- When you’re done with both sides, crumble them with your hands as thin as you can. If they are too dry, it will be very hard to crumble them, that’s why they should be a little moist.
- Sift it on another clean sheet and take the thicker part on the surface of sifter on another sheet and dry it separately. They shouldn’t mix (you can also make soup form thick part, don’t waste them).
- Spread the sifted soup powder on the sheet in a thin layer and dry it mixing it with your hand occasionally in a day until it is completely dry. This might last about a week depending on weather conditions.
- It is ready to use now! Keep them in glass jars in a dry place.
How to make tarhana soup?
Homemade Dried Soup
Turkish tarhana is one of the best Winter soups!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3
- 2 tbsp dried tarhana soup
- 3 cups water
- 2 tbsp olive oil
- ½ tbsp pepper paste or tomato paste
- 1 tsp dried mint
- 3 cloves garlic, mashed
- ½ tsp chili powder
- Heat olive oil. Put pepper paste and dried mint, mix them.
- Add 3 cups cold water. Pour 2 tbsp dried tarhana when it is still cold. Stir it occasionaly until it boils so that it doesn’t get lumpy.
- Add garlic, salt and chili powder.
- Boil it for 10 minutes more. Serve it when it’s still hot.
- A small bowl of yogurt makes a great pair.