Photograph of the finished Tarhana corbasi

Middle East · Súp bột lên men cà chua bạc hà

Tarhana corbasi

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried fermented tarhana powder Dried fermented tarhana powder 9.9 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Mint leaves Mint leaves 2.1 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Sliced sandwich bread Sliced sandwich bread 7.1 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Mix tarhana powder with cold water and let it rest for 15 minutes to allow the powder to fully swell.
  2. 2 Mixing with cold water is essential; if the powder comes into contact with hot water, it will clump together and not dissolve.
  3. 3 Sauté the crushed tomatoes with butter and garlic for 6 minutes until the liquid has reduced.
  4. 4 Pour the risen flour mixture into the pot and stir continuously until the soup simmers.
  5. 5 Cook for another 12 minutes over low heat, stirring constantly to prevent the flour from burning.
  6. 6 Drizzle with butter, chili powder, and dried mint leaves, then serve with toasted breadcrumbs.

With an appliance

  • Microwave 30 min

    Replace steps 4–5: swirl the tarhana mixture in a deep bowl at 600 W for four 2-minute cycles, stirring to the bottom after each cycle; the soup cooks in 8 instead of 12 minutes, is less burnt, and only needs stirring three times. The tomatoes in step 3 remain sautéed in butter in the pan for a roasted flavor before being mixed in with the flour.

Start cooking