Tarhana is Turkish Soup based on peppers, tomatoes and aromatic spices. It is made originally with Tarhana powder, but this one is not easily available in Poland. You can prepare it from fresh vegetables, but it is much more time -consuming. This Turkish soup that is considered to be The oldest powder soup in the world. The first messages about her already appeared in documents from the 11th and 12th centuries. Its name comes from the words “Dar Hane”, which can be translated as “poor home soup “. There is a legend that says that a poor peasant family was supposed to give the sultan to this dish.
Tarhana soup is eaten both in Turkey and on all the Middle East, in the Balkan countries. Depending on the country where she is eaten with various additions, most often with cheeses like feta or halloumi. Due to the composition of Tarhana, in which we will find peppers, tomatoes, onions, parsley, thyme, this soup is incredibly healthy. Eating it provides a lot vitamin C, B vitamins. It is also wealth magnesium, iron, phosphorus and calcium. It also does not lack fiber.
As a result, regular consumption of Tarhana will support the immune systemprotecting the body against numerous infections. In addition, it can have a positive effect on the digestive system through digestive regulation. The Turkish soup will also ensure the proper functioning of the nervous system. In addition Tarhana is one of the probiotic products. It is to support the body during undergoing illness, states of weakness. It allows you to recover faster and regain strength.
Traditionally soup Tarhana is preparing with Tarhana powder. Just mix the ready powder with water, add a few additives and it’s ready. If we do not have ready powder, it is necessary to prepare it from scratch. It is very time consuming and It can take up to several days.
Despite this, the effect is worth it. Soup Tarhana It is delicious, full of taste. With his aroma, he beats a traditional Polish tomato. Try it and find out for yourself.
Ingredients for Tarhan powder:
- 1 kg of red pepper,
- 500 g of tomatoes,
- 1 onion,
- 500 g of natural yogurt,
- a bunch of parsley,
- several mint leaves,
- 3 branches of thyme,
- 1 1/2 kg of flour,
- 1/2 teaspoon of yeast,
- sun,
- pepper,
- oil.
Wash all vegetables and cut into smaller pieces. Put the peppers, onions and tomatoes on the baking traypour them with oil, season with salt and pepper. Bake them in an oven preheated to 200 degrees Celsius for 20 minutes.
Pull the vegetables out of the oven and leave to cool. Then blend is. For vegetable paste Add yogurt, herbs, salt and yeast, mix. In batches, add flour and dough with a mixer.
Cover the made dough with a cotton cloth and set aside for 4-5 days in a room at room temperature. It belongs to her during this time Knead 2 times a day for a while.
After 5 days, we break the dough into flat pancakes And we spread them on a board or cloth. Then we dry them in the sun or in an oven preheated to 50 degrees. Celsius. After removing the dough, crush in your hands and leave for another 1-2 days.
After this time Believe Tarhana for powder. Pour it into tight jars or canvas bags. Use the powder to prepare the aromatic tarhana soup.
Ingredients for Tarhan soup:
- 2-3 tablespoons of Tarhan’s powder soup,
- 1 tablespoon of butter,
- 2 cloves of garlic,
- 1 teaspoon of tomato concentrate,
- 3 cups of cold water or broth,
- sun,
- pepper.
Process Tarhana Pour into a cup, pour 1 cup of water and mix. Finely chop the garlic. Heat the butter in a pot, and when it is warm, fry garlic on it. After a while, add tomato paste and fry everything for 2 minutes.
Add to the pot soaked Tarhanę and add the remaining water. Mix everything thoroughly until the soup begins to boil. Then reduce the fire and Cook for 10 minutes. Finally, season to taste. Turkish Tarhan’s home soup is ready.
Tarhan’s soup is served with bread. It could be Polish crispy bread or rolls, baguette. At the same time, a more oriental proposal will also work Turkish Bazlama or Greek Pita.
That the soup becomes even more full -bodied and filling You can diversify it with the addition of cheese. In Albania, Tarhan is eaten with fetaand in Cyprus from Serem Halloumi. For fans of more delicate flavors, it will fit well Mozzarella Lub Burrata.
Source: Smher.pl, Terazpoczy.pl
