This Konya soup cooks tarhana with dried cherries, bringing the steppe table a bowl that feels warm, tangy, and faintly fruity.
10 min prep 18 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Whisk 1 cup tarhana with 1 cup cold water until smooth.
Put the tarhana in the pot with the remaining water and cook for 12 minutes, stirring.
Chop half a cup dried cherries into small pieces.
Add the cherries and 10 g butter and cook for 3 minutes.
Rest for 5 minutes so the fruit flavor moves into the soup.
💡 Tip: Not adding the cherries too early keeps them from completely falling apart in the soup.
🍽️ Serving suggestion: Serve the soup hot, sprinkle mint on top, and offer bread alongside.
~146
kcal calories
4
g protein
24
g carbs
3
g fat
3.2g
Sugar
2g
Fiber
160.9mg
Sodium
1.4g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
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.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?