Tarhana Soup

Instructions

1. Step 1

   Whisk the tarhana with 1 ¼ cup (300 ml) of the water in a mixing bowl until smooth. Let it hydrate for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 80.0 gr Tarhana, 300.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Melt the butter in a saucepan over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 28.0 gr Unsalted Butter

   Cookware: saucepan, wooden spoon

3. Step 3

   Stir in the tomato paste, dried mint, and paprika. Cook until fragrant and evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Mint, 1.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: saucepan, wooden spoon

4. Step 4

   Gradually whisk the hydrated tarhana mixture into the saucepan, then whisk in the remaining 3 ¾ cup (900 ml) water until smooth.

   Ingredients used: 900.0 ml Water

   Cookware: saucepan, whisk

5. Step 5

   Bring the soup to a gentle boil over medium heat, whisking frequently. Reduce to low heat and simmer until smooth and lightly thickened.

   Timer: 10 min (fixed)

   Cookware: saucepan, whisk

6. Step 6

   Stir in the salt and black pepper, then simmer briefly before serving hot.

   Timer: 2 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 3.0 gr Salt

   Cookware: saucepan, wooden spoon