This Thanksgiving, we’d like to share an original recipe from the kitchens of one of our Breadwinners, Filiz! Tarhana soup is a staple in Filiz’s home and her son’s winter favorite. Tarhana is a dried ingredient found in cuisines of the Middle East that can be incorporated into different recipes, a great source of vitamins, minerals, and probiotics.
- 1 onion
- 2-3 cloves of garlic
- 1 red pepper
- 1 green peppers
- 2 tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons Tarhana powder*
- 3 tablespoons of yogurt
- 1 full teaspoon of dried mint
- 1 teaspoon red pepper
- 1 teaspoon salt
- 3-4 tablespoons olive oil
- 6-7 cups of water
*You can also make your own Tarhana powder rather than purchasing it! Ingredients + recipe featured below soup recipe
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, sauté until golden brown, then add in peppers.
- Combine mixture with tomato paste and Tarhana flour while continuing to cook.
- Add in yogurt, spices & herbs, and water, mix thoroughly and crush the vegetables.
- Add salt and bring to a boil, let simmer for 20-25 minutes, stirring occasionally.
- Serve and enjoy!
Bulk Dry Tarhana (for Tarhana Powder)
- 3 kilos tomatoes
- 2 kilos onions
- 2 kilos red pepper
- 2 kilos green pepper
- 1 bunch parsley
- 1 bunch fresh mint
- 3 kilos yogurt
- 3 kilos flour
- Blend vegetables and herbs, knead with flour and salt in a large bowl. Cover and let sit for 7-10 days, stir daily.
- After 7-10 days, remove the dough from bowl and lay out on tablecloth to dry in the sun.
- Once dry, use a sieve and your hands to break it down into flour.
- Store in an airtight container in a cool, dry place.