Turkish cuisine is one of the most significant cuisines in the world in terms of culinary diversity and flavor. There are many varieties specific to the culture of our country. One of them is tarhana. Tarhana, one of the foods with the highest nutritional value, contains minerals such as minerals, calcium, iron, and magnesium.
Tarhana soup is a traditional Turkish soup made from tarhana, a dried mix of fermented yogurt, flour or cracked wheat, and vegetables such as tomato and pepper. People dry it in the sun and keep it for winter. To cook it, you simmer the tarhana in water until it turns into a thick, tangy soup.
The history of Tarhana Soup dates back to Central Asia, even earlier than the Republic of Turkey, the Ottoman Empire or the Seljuk Empire. Central Asia, the homeland of the Turks, was suitable for animal husbandry but not for agriculture due to its nature and climatic conditions. In order for people to kept fed, it was essential to find and keep foods that were suitable for climatic conditions.
Especially in the winter months and in times of famine, meat products were dried and stored and then consumed. Meat products could be dried, but how to store the milk from all the cattle and sheep? The milk was made into yogurt and dried and mixed with peppers, tomatoes, onions, and mint to make soup. They had a delicious powder to be turned into a soup whenever they needed!
Tarhana re-emerged in the Turkish cuisine at the beginning of the 16th century during the reign of Sultan Selim the Resolute before the Egyptian expedition. At that time, a long journey would be taken for the conquest of Egypt and simple foods were needed for transportation in order to meet the needs of the massive Ottoman army. Upon this, massive amounts of tarhana was prepared from wheat and yogurt, which is both durable and light. Since then, tarhana has been one of the most important flavors of traditional Turkish cuisine.
Tarhana is very beneficial for health in terms of vitamins and minerals it contains. It helps to heal diseases such as colds, especially in winter. Tarhana requires a cool environment for storage. For this reason, it is easier to store tarhana in winter. In summer, it is essential to keep it in cool places in order not to spoil the tarhana.
Although tarhana soup seems very easy to make, it is a dish that requires attention. Because when eating tarhana, it is both disturbing and leaves a bad taste on the palate. To make a smooth and delicious tarhana soup, you should roast the tarhana, add the cake and water, and then stir constantly over low heat. You can then whisk well with the help of a mixer.
How to Make Tarhana Soup?
- We add oil, mint, tomato paste, spices and tarhana into our pot and roast them by stirring a little. You can also use butter if you wish.
- Add the water slowly and cook while stirring continuously. You can mix it with a wire whisk to avoid lumps.
- After boiling, wait 5 more minutes and remove the soup from the stove.
Regional Kinds of Tarhana Soup
Many towns in Turkey have their own kind of tarhana. Kütahya is known for one made with cornelian cherries, and Tokat for one made with grapes. Both are registered local products, so soup can taste quite different from place to place.
If you like Turkish food, read my posts on dish suggestions for newcomers, 10 amazing dishes from 10 Turkish cities and 10 great Turkish vegetarian dishes.
Frequently Asked Questions
Is tarhana soup vegetarian?
Usually yes. The tarhana itself has no meat, it is made of yogurt, flour and vegetables. Some cooks add stock or meat to the pot, so ask when you eat out.
What does tarhana soup taste like?
Tangy and a little sour, with a savory tomato and pepper flavor. The sourness comes from fermenting the yogurt and flour before drying, and the soup is thick and warming.
Is tarhana the same as trahanas?
They are close cousins. The Greek trahanas is also a dried mix of cracked wheat and fermented milk that is cooked as soup, but the Turkish tarhana usually adds vegetables too. In Cyprus it often comes with halloumi cheese.
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