This Thrace-style soup cooks tart tarhana with tomato for a warm rounded winter bowl.
8 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Loosen 4 tablespoons tarhana with 1 cup cold water in a wide bowl.
Melt 1 tablespoon butter and cook 1 cup grated tomato for 4 minutes.
Add the tarhana mixture to the pot and stir constantly for 1 minute.
Pour in the remaining 4 cups water in two additions, stirring so lumps do not form.
Cook the soup over low heat for 12 minutes, until thickened.
💡 Tip: Loosening the tarhana with cold water gives the soup a smooth consistency.
🍽️ Serving suggestion: Serve the soup hot in a deep bowl with a lemon wedge on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~156
kcal calories
5
g protein
21
g carbs
5
g fat
2.5g
Sugar
1.4g
Fiber
87.2mg
Sodium
1.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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