Tarhana soup is one of the oldest and most traditional soups in Turkish cuisine. Tarhana is typically made from a fermented mixture of wheat flour, yogurt, tomatoes, peppers, and various spices. This mixture is then dried and ground into a powder. The dried tarhana is cooked with water or broth to make the soup.

History

The origins of tarhana soup trace back to Central Asia. The traditional recipe for this soup was carried along with the Turks during their migration from Central Asia to Anatolia. During the Ottoman Empire, tarhana soup was a widely consumed food both in the palace kitchens and among the common people. Due to its long shelf life and nutritious qualities, tarhana was especially preferred during the winter months.

Story

The name and story of tarhana soup are said to date back to the time of Yavuz Sultan Selim. According to the tale, one day, the sultan of the Ottoman Empire, Yavuz Sultan Selim, and his close friend Hasan Can, whom he always kept by his side, disguised themselves and went out to explore Edirne together. As they roamed the streets close to Iftar, Yavuz Sultan Selim said to Hasan Can:

Look, Hasan, as soon as the iftar cannon is fired, let's be guests at whichever house we are in front of, and let's break our fast there.

In front of each house, the owner or a young person from the house had opened the door and was waiting for guests. No one recognized Yavuz Sultan Selim and Hasan Can, but everyone was inviting them into their homes. Just then, the iftar cannon was fired. Yavuz Selim and Hasan Can found themselves in front of a one-story adobe house. The homeowner invited the unfamiliar guests inside. They entered. In the middle of the room, there was a wooden tray with a steaming bowl of soup and hot bread around it. They sat down at the table to eat. The homeowner was happy and began the iftar with salt, followed by the soup. At one point, Yavuz Sultan Selim started talking. Hasan Can, absentmindedly and out of habit, said:

Yes, my Sultan, it is so, my King...

The homeowner was surprised and realized he was hosting the Sultan. However, he was sad because he couldn't offer much. To ease his sadness, the Sultan praised:

How wonderful and delicious this soup is tonight...

The homeowner, wanting to explain that this was all he could offer, said:

It is the soup of a poor household (dar hane), my Sultan.

He meant to say "poor household soup. From that day on, this soup became known as "darhane soup," which eventually evolved into "tarhana." This is the brief story of how tarhana soup got its name.

Yes, tarhana soup is widely used for several reasons:

  1. Long shelf life: since tarhana is a dried product, it can be stored for a long time. This is especially advantageous during the winter months and under challenging conditions.

  2. Ease of preparation: tarhana can be quickly and easily prepared by cooking it with water or broth. Its practicality makes it a convenient choice for busy days or when a quick meal is needed.

  3. Nutritional value: tarhana is nutritious because it contains wheat flour, yogurt, tomatoes, peppers, and various spices. Yogurt provides protein and probiotics, wheat flour offers carbohydrates, and vegetables contribute vitamins and minerals.

  4. Flavor: tarhana has a rich and complex flavor. The fermentation process gives it a unique taste and aroma.

  5. Versatility: tarhana can be made and cooked in various ways, depending on regional preferences and personal tastes. This versatility makes it a flexible food choice.

  6. Traditional and cultural value: Tarhana is an important part of Turkish cuisine and culture. Traditional recipes and methods passed down through generations enhance its value and popularity.

For all these reasons, tarhana soup is widely used as both a practical and nutritious option.

Generally, our mothers or grandmothers prepare the powdered form of tarhana and send it to us. We then mix it with meat and chicken broths throughout the year to enjoy a nutritious soup. For us, it's a very simple and convenient meal. However, obtaining that powder is not easy at all. Nowadays, you can even find homemade tarhana in markets. Still, I will describe how it is prepared from scratch.

How to make tarhana

Once you prepare the tarhana in this powdered form, you can store it in a cool environment for a long time (1-2 years). When needed, you can mix it with water to make it into soup. During the preparation stage, you can enrich the tarhana by adding other spices or vegetables according to your preference. If you have gluten or lactose sensitivities, you can also produce gluten-free and lactose-free tarhana by substituting the type of flour and yogurt used.

Although the initial preparation process is laborious, its use later on is very practical. In the meantime, you can also easily find powdered tarhana in Turkish markets.

Ingredients

  • 1 kg tomatoes.

  • 1 kg red peppers.

  • 1 kg onions.

  • 500 g chickpeas (uncooked; we will cook them).

  • 1 kg yogurt.

  • 3 tablespoons salt.

  • 1/2 bunch parsley.

  • 1 bunch fresh mint.

  • Approximately 5 kg flour.

Instructions

  • Wash and finely chop the tomatoes, onions, peppers, parsley, and fresh mint.

  • Add 1 liter of water and cook until the mixture becomes very soft and mushy.

  • Add the cooked chickpeas and blend the mixture with a blender. Strain it through a sieve.

  • Transfer the mixture to a container, add yogurt and salt, and mix well.

  • Make a stiff dough with the sifted flour. Place it in a glass or steel container. cover it, and let it rest for 2-3 days.

Fermentation

Cover the mixture with a clean cloth and let it sit in a cool, dry place for about 2-3 days. (I wait for 3 days for children's consumption; the longer you wait, the more sour it will become). This allows the mixture to ferment. The mixture may bubble up and froth.

Drying

Spread the fermented mixture in a thin layer on a large tray. Let it dry in the sun or in a well-ventilated area until completely dry. This drying process may take a few days. Once dried, the mixture will become brittle.

Grinding

Grind the dried mixture into a fine powder using a food processor.

Storage

Store the tarhana in an airtight container in a cool, dry place.

Preparing tarhana soup

To make soup, take a portion of the dried tarhana and place it in a pot. Add 2 table spoon olive oil. 1 ts tomato paste (optional). Add water or broth (depending on the quantity you need). Stir and bring to a boil. Once the tarhana is fully mixed and the soup reaches the desired consistency, it is ready to serve. This method of making tarhana provides a practical and flavorful option for preparing soup.