Sunday, January 23, 2011

Tarhana Soup

Tarhana Soup

I must admit today has been just a lazy day for me. I was rummaging the drawers in the kitchen hoping to find some almost ready to cook ingredients and I found a jar of tarhana I'd brought with me from Turkey. Tarhana is a kind of buttermilk pasta traditional in Turkey, Greece and neighbouring countries with different names. The pasta itself basically contains flour, yogurt, and vegetables - mostly paprika and tomatoes - fermented then dried. It's stored in chunks, lumps or sold as powdered like mine. If properly constructed, tarhana can be a simple, fat and calorie conscious and satisfying meal. I served it with oven-baked mixed cheese brushchetta. It was simply soup-er

1/2 tablespoon butter                                                
1 large onion, thinly sliced                                       
3 cloves garlic, minced                                             
5 cups water
5 tablespoons tarhana 
salt, paprika powder,  mint 
2 teaspoons chili powder
1-2 cloves garlic, minced

1. In a large bowl, place tarhana in water and stir until a little diluted. 
2. Melt butter in a large saucepan over medium heat. Saute onions in butter until translucent and add garlic. 
3. Add the tarhana-water mixture and stir constantly and bring it to a boil. 
4. Add salt, paprika powder and mint. 
5. Simmer for another 5-10 minutes.
1. Melt butter in a small saucepan and keep over heat until lightly browned.
2. Add chili powder and garlic and stir for 1 more minute and remove it from heat. Drizzle chili  butter and serve with any kind of bread. 

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