A tangy Usak soup made from dried yogurt, flour, red pepper, and chickpea tarhana, simmered smooth and finished with mint butter.
14 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Uşak tarhanasını soğuk suyla kasede pürüzsüz açın.
Tereyağının yarısında domates salçasını 2 dakika kokusu çıkana kadar kavurun.
Açılmış tarhanayı tencereye ekleyin ve sıcak suyu azar azar karıştırarak dökün.
Çorbayı 24 dakika kısık ateşte karıştırarak koyulaştırın.
Tuzu ekleyin, kıvam çok yoğunlaşırsa 0.5 su bardağı sıcak suyla açın.
Kalan tereyağında kuru nane ve pul biberi 1 dakika köpürtün.
Naneli yağı çorbanın üstüne gezdirip sıcak servis edin.
💡 Tip: Tarhanayı tencereye almadan önce soğuk suyla ezin; doğrudan sıcak suya girerse küçük topaklar kalır.
🍽️ Serving suggestion: Uşak tarhanasını tereyağlı nane gezdirip, yanında isteğe bağlı kızarmış ekmekle sıcak servis edin.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~280
kcal calories
10
g protein
42
g carbs
8
g 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.
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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