Tarhana Soup

Tarhana Soup Recipe from Cyprus | Chicken, Halloumi, Tarhana, Butter, Lemon

Region / culture: Cyprus | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 4

Introduction

Tarhana soup is a traditional Turkish dish that is made with a fermented mixture of grain and yogurt. It is a hearty and flavorful soup that is perfect for cold winter days.

History

Tarhana soup has been a staple in Turkish cuisine for centuries. It is believed to have originated in Central Asia and was brought to Turkey by the Turkic tribes. The word "tarhana" comes from the Persian word "tarhun," which means sour. The soup was traditionally made by drying a mixture of flour, yogurt, and vegetables in the sun, then rehydrating it with water or broth to make a thick soup.

Ingredients

1 liter of chicken or vegetable broth
200 g of diced Cypriot halloumi cheese
400 g of tarhana
30 g of butter
juice of half a lemon
seasoning

How to prepare

Soak the tarhana in cold water for approximately an hour.
Drain the tarhana well, then place it in a pan along with the chicken broth.
Gently simmer the mixture for an hour, stirring occasionally.
While the soup is cooking, heat the butter in a medium-sized frying pan.
Once the butter is hot, fry the diced halloumi pieces until they turn golden brown on both sides.
Just before serving, add the fried halloumi, lemon juice, and seasoning to the soup.
Mix everything well and serve the soup hot.

Variations

Add diced vegetables such as carrots, celery, or bell peppers to the soup for added flavor and nutrition.
Use different types of cheese such as feta or mozzarella instead of halloumi.
Add cooked chicken or lamb for a heartier version of the soup.

Cooking Tips & Tricks

Soaking the tarhana in cold water helps to soften it and remove any excess salt.

- Be sure to drain the tarhana well before adding it to the broth to prevent the soup from becoming too thick.

- Frying the halloumi cheese adds a delicious crispy texture to the soup.

- Adjust the seasoning to taste, adding more lemon juice or salt if desired.

Serving Suggestions

Serve tarhana soup with a side of crusty bread or a fresh salad.

Cooking Techniques

Soaking the tarhana in cold water helps to rehydrate it and soften it before cooking.

- Simmering the soup gently allows the flavors to meld together and develop a rich taste.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

- Substitute butter with olive oil for a healthier option.

Make Ahead Tips

Tarhana soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with fresh herbs such as parsley or mint for a pop of color and flavor.

Pairing Recommendations

Serve tarhana soup with a side of Turkish flatbread or pita bread for a complete meal.

Storage and Reheating Instructions

Store leftover tarhana soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of tarhana soup contains approximately 250 calories.

Carbohydrates

Each serving of tarhana soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of tarhana soup contains approximately 15 grams of fats.

Proteins

Each serving of tarhana soup contains approximately 10 grams of proteins.

Vitamins and minerals

Tarhana soup is a good source of vitamin C, calcium, and iron.

Alergens

Tarhana soup contains dairy (halloumi cheese) and gluten (from the tarhana mixture).

Summary

Tarhana soup is a nutritious and filling dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Tarhana soup is a delicious and nutritious dish that is perfect for cold winter days. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Tarhana Soup. It was many years ago, during a trip to Turkey. I had always been fascinated by different cultures and their culinary traditions, so when I was invited to a local home for dinner, I jumped at the opportunity.

As I sat at the table, surrounded by new friends and the enticing aroma of spices and herbs, I watched as the hostess prepared the soup. She moved with such grace and precision, measuring out the ingredients with a practiced hand. I could tell that this was a recipe she had made many times before, a dish that held a special place in her heart.

I asked her about the soup, curious to learn more about its origins and the story behind it. She smiled warmly and began to recount the tale of Tarhana Soup, a dish that had been passed down through generations in her family.

According to her, Tarhana Soup was a staple in Turkish cuisine, a hearty and nourishing dish that was perfect for cold winter nights. It was made from a special blend of ingredients, including wheat flour, yogurt, and various vegetables and spices. The soup was then left to ferment for several days, allowing the flavors to meld together and develop into a rich and complex broth.

As she spoke, I could see the passion and pride in her eyes. This was more than just a recipe to her – it was a connection to her past, a way of honoring her heritage and preserving the traditions of her ancestors.

I knew that I had to learn how to make Tarhana Soup for myself. I begged her to teach me, to share her knowledge and expertise so that I could bring a taste of Turkey back home with me.

She agreed, and over the next few days, I shadowed her in the kitchen, watching and learning as she guided me through the process. I was amazed at the attention to detail and the care that went into every step. From kneading the dough to drying it in the sun, every action had a purpose and a significance.

Finally, the day came to taste the fruits of our labor. As the soup simmered on the stove, filling the air with its tantalizing scent, I felt a sense of anticipation and excitement. When the time came to ladle it into bowls and take that first, glorious sip, I knew that I had found something truly special.

The flavors were unlike anything I had ever experienced – a perfect balance of tangy yogurt, earthy wheat, and aromatic spices. It was a revelation, a dish that spoke to my soul and awakened my senses in a way that no other food had before.

From that moment on, Tarhana Soup became a staple in my own kitchen. I made it for family and friends, sharing the story of its origins and the memories of my time in Turkey. Each batch was a labor of love, a tribute to the incredible woman who had taught me so much about food and life.

And as I stirred the pot and watched the ingredients come together in perfect harmony, I couldn't help but feel grateful for the gift of this recipe. It was more than just a dish – it was a connection to a world of flavors and traditions, a reminder of the power of food to bring us together and create lasting memories.

So whenever I make Tarhana Soup, I do so with a heart full of gratitude and a spirit of adventure. I may not be in Turkey anymore, but with each spoonful of that rich, comforting broth, I am transported back to that magical time and place, surrounded by friends and flavors that will stay with me forever.