Tarhana Çorbası

La storia di questo piatto

Tarhana is the soup of Anatolian memory: yogurt fermented, dried and kept through the seasons, then called back to life in a bowl. It carries the thrift and patience of a land that has long known how to hold on to what it loves.

Ingredienti

• 200 g Tarhana (dried fermented yogurt mix)
• 300 ml Cold water to dissolve the tarhana
• 1 medium Red onion
• 3 cloves Garlic
• 4 tablespoons Extra virgin olive oil
• 300 g Fresh tomatoes, finely chopped
• 30 g Butter
• 1 teaspoon Dried mint
• q.b. Salt
• 0.5 teaspoon Black pepper
• 1 wedge Lemon (optional, for serving)
• 1 teaspoon Red pepper flakes (pul biber)
• 1.2 liters Hot water for the broth

Preparazione

1. In a large bowl, pour the tarhana and 300 ml of cold water. Whisk until you obtain a smooth, lump-free cream, then let it rest for 15-20 minutes so the tarhana hydrates and softens. Meanwhile, finely chop the onion and garlic (no need to reduce them to powder) and bring 1.2 liters of water to temperature in a small saucepan, keeping it warm.
2. Pour the oil into a large pot and heat it over medium heat for about 1 minute, until a crumb of onion placed in the oil sizzles immediately. Add the onion and sauté for 5-6 minutes, stirring often, until soft and golden. Add the garlic and cook for just 30 seconds, so it doesn't burn, then add the red pepper flakes and stir for another 10 seconds.
3. Add the chopped tomatoes, raise the heat to medium-high and cook for 8-10 minutes, stirring occasionally, until they release their water and the sauce becomes dark, thick and concentrated.
4. Lower the heat to medium. Pour the tarhana cream into the pot, stirring continuously with a whisk or wooden spoon, to combine it with the sauce without forming lumps. Gradually add the hot water, always stirring, and bring to a gentle boil.
5. When the soup starts to simmer, lower the heat to medium-low and cook for 10 minutes, stirring constantly: the mixture thickens, darkens and becomes creamy. When you lift the spoon, the soup should drip down slowly.
6. Lower the heat to the minimum and continue cooking for 15 minutes, stirring every 2-3 minutes so it doesn't stick to the bottom. The soup becomes increasingly thick and velvety, almost like a cream; if it's too thick, add a ladle of hot water.
7. Turn off the heat. Taste with a clean spoon, letting it cool for a moment, and adjust salt and pepper: the tarhana is already salty, so add the salt gradually.
8. In a small pan, melt the butter over low heat, then turn off the heat and add the crumbled dried mint; let it infuse for 30 seconds, until fragrant. Pour the soup into bowls and drizzle each with a little of the mint butter.
9. Serve immediately, with a sprinkle of lemon if desired and Turkish bread or toasted homemade bread.