Tarhana Soup

A velvety soup made the quick way from tarhana's core ingredients (flour, yogurt, red pepper and pastes) and finished with dried mint butter. A Turkish winter classic.

Ingredients

• 90 g (3/4 cup) all-purpose flour
• 40 g (2 tbsp) whole-milk yogurt
• 12 g red pepper paste
• 20 g red bell pepper, seeded
• 25 g (1 heaped tbsp) tomato paste
• 35 g butter
• 1250 g water
• 3 g dried mint
• 7 g salt

Instructions

1. 1

   Seed the red bell pepper and grate it on the fine side of a box grater.

2. 2

   In a bowl, mix the flour and yogurt, then gradually whisk in 200 g of the water until you have a smooth, pourable, lump-free batter.

3. 3

   Melt 20 g of the butter in a pot and cook the grated pepper over medium heat for 2-3 minutes, then add the tomato and pepper pastes and cook for 1 minute more.

4. 4

   Add the remaining water to the pot. While it is still lukewarm, pour in the flour-yogurt batter while whisking, and keep stirring until it comes to a boil.

5. 5

   Once boiling, lower the heat, add the salt and simmer for 15 minutes, stirring now and then so it doesn't stick, until thickened.

6. 6

   Melt the remaining 15 g butter in a small pan, sizzle the dried mint for 20 seconds and drizzle over the soup.

Nutrition

Per serving