Description

Ingredients

• Soup base 🍲
• 🌾 120 g dried tarhana (1 cup / 4.2 oz) Original: 🌾 120 g dried tarhana (1 cup / 4.2 oz)
• 💧 300 ml cold water, for soaking (1¼ cups / 10 fl oz) Original: 💧 300 ml cold water, for soaking (1¼ cups / 10 fl oz)
• 🫒 30 ml olive oil or sunflower oil (2 tbsp / 1 fl oz) Original: 🫒 30 ml olive oil or sunflower oil (2 tbsp / 1 fl oz)
• 🧅 120 g yellow onion, finely chopped (¾ cup / 4.2 oz) Original: 🧅 120 g yellow onion, finely chopped (¾ cup / 4.2 oz)
• 🧄 10 g garlic, finely chopped (3 cloves / 0.35 oz) Original: 🧄 10 g garlic, finely chopped (3 cloves / 0.35 oz)
• 🍅 250 g crushed tomatoes (1 cup / 8.8 oz) Original: 🍅 250 g crushed tomatoes (1 cup / 8.8 oz)
• 🌶️ 5 g sweet paprika (2 tsp / 0.18 oz) Original: 🌶️ 5 g sweet paprika (2 tsp / 0.18 oz)
• 🧂 7 g fine sea salt (1¼ tsp / 0.25 oz) Original: 🧂 7 g fine sea salt (1¼ tsp / 0.25 oz)
• ⚫ 1 g black pepper (½ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (½ tsp / 0.04 oz)
• 💧 1 l vegetable broth or water (4 cups / 34 fl oz) Original: 💧 1 l vegetable broth or water (4 cups / 34 fl oz)
• Creamy finish 🥣 Original: Creamy finish 🥣
• 🥣 180 g plain yogurt, room temperature (¾ cup / 6.3 oz) dairy Original: 🥣 180 g plain yogurt, room temperature (¾ cup / 6.3 oz)
• 🥄 20 g butter or olive oil (1½ tbsp / 0.7 oz) dairy Original: 🥄 20 g butter or olive oil (1½ tbsp / 0.7 oz)
• 🌶️ 2 g sweet paprika, for blooming (1 tsp / 0.07 oz) Original: 🌶️ 2 g sweet paprika, for blooming (1 tsp / 0.07 oz)
• 🍋 10 ml lemon juice, optional (2 tsp / 0.34 fl oz) Original: 🍋 10 ml lemon juice, optional (2 tsp / 0.34 fl oz)
• Serving 🌿 Original: Serving 🌿
• 🌿 10 g fresh parsley or mint, chopped (¼ cup / 0.35 oz) Original: 🌿 10 g fresh parsley or mint, chopped (¼ cup / 0.35 oz)
• 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz) Original: 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz)
• 🥖 300 g warm crusty bread, for serving (10.6 oz) gluten Original: 🥖 300 g warm crusty bread, for serving (10.6 oz)

Preparation

• Soak the tarhana 🌾 Place the dried tarhana in a bowl with cold water. Stir and let it soak for 15 min so it softens and dissolves more smoothly into the soup.
• Start the onion base 🧅 Warm olive oil in a heavy pot over medium heat. Add the onion and cook for 6–7 min, stirring often, until soft and lightly golden.
• Add garlic and tomato 🍅 Add garlic and cook for 30 sec. Stir in crushed tomatoes, sweet paprika, salt, and black pepper. Simmer for 5 min until the tomato base turns glossy and aromatic.
• Simmer the soup 🍲 Add the soaked tarhana with its soaking water, then pour in the broth. Whisk well. Bring to a gentle simmer and cook for 18–20 min, stirring often, until thick, creamy, and smooth.
• Temper the yogurt 🥣 In a bowl, whisk the yogurt with 2–3 tbsp hot soup until warm and loose. Stir it back into the pot off the heat, so the soup becomes creamy without curdling.
• Bloom the paprika finish 🌶 Warm butter or olive oil in a small pan for 45 sec. Add sweet paprika and stir for 10 sec, then immediately drizzle it over the soup. Add lemon juice if you want a brighter finish.
• Serve warm ✨ Ladle into bowls and finish with parsley or mint, chili flakes if using, and warm crusty bread on the side. Serve hot while thick and glossy.

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