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| 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!
Ingredients
soup
1/2 tablespoon butter
1 large onion, thinly sliced
3 cloves garlic, minced
5 cups water
5 tablespoons tarhana
salt, paprika powder, mint
sauce
butter
2 teaspoons chili powder
1-2 cloves garlic, minced
Directions
soup
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.
sauce
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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