Tarhana Çorbası (Tarhana Soup) is a traditional Turkish recipe for a classic winter soup that uses the sun-dried and grated pasta, tarhana as a main ingredient. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Tarhana Soup (Tarhana Çorbası).
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This soup is based around Tarhana, a soured pasta dough often flavoured with vegetables that's made in the summer, air dried then crumbled (like couscous) and stored for use in making this quick winter soup.
Combine the tarhana dough and water in a pan and set aside for about 90 minutes for the tarhana to rehydrate a to begin dissolving a little. After this time place the pan on the hob and mix in the remaining ingredients.
Cook over medium-low heat, stirring constantly, until the soup is heated through and the tarhana is soft. If the final soup is too thick add a little more water and if too thin then continue cooking until the soup thickens up.
Ladle into warmed soup bowls, top with the crumbled Feta cheese and serve. This is often served for breakfast on particularly cold mornings and makes an interesting (and very tasty) alternative to porridge.
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