Lentil, Noodle and Yogurt Soup
Short wheat noodles, green lentils and chickpeas in a smooth yogurt broth.
Last updated:
Tarhana Soup
Tarhana Çorbası
A tangy, gently thickened tarhana soup with tomato, butter and dried mint.
- Prep
- 5 min
- Cook
- 20 min
- Rest
- 10 min
- Total
- 35 min
- Servings
- 4
Ingredients
Method
Whisk the tarhana with one-fifth of the measured cool water. Rest for 10 minutes and whisk again.
Melt the butter in a saucepan. Stir in the tomato paste and cook gently for 1 minute without scorching.
Whisk in the soaked tarhana and remaining measured water gradually. Bring to a gentle simmer, stirring continuously at first, then simmer for 10–15 minutes.
The soup is creamy with no raw flour taste. Add a splash of water if it becomes too thick.
Stir in dried mint, pul biber and salt to taste; simmer for 2 minutes and serve hot. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Use a dried wheat-and-yogurt tarhana blend. Salt and thickening strength vary between blends, so season after simmering and loosen with water as needed.
Related recipes
Yogurt, Wheat and Chickpea Soup
A creamy yogurt soup with tender wheat, chickpeas and dried mint butter.
Yogurt and Rice Soup
A gently tangy yogurt and rice soup finished with melted butter, dried mint and pul biber.
Bone Broth Soup
Slow-simmered beef-bone broth made silky with yogurt, egg yolk and lemon, with garlic and a light dried-mint finish. This terbiyeli version turns homemade beef-bone broth into a smooth, lightly tangy soup. A terbiye is the whisked yogurt, egg-yolk and lemon mixture added gradually to the hot broth; a little flour helps it hold together.
Chicken Soup with Tiny Meatballs
A tomato-based soup with chicken, chickpeas, rice and tiny meatballs, flavored with dried mint.
Cornmeal Soup with Croutons
A smooth cornmeal and milk soup served with tomato-paste sauce and butter-toasted bread cubes.
Eggplant Rice Pilaf
Tender Baldo rice with browned eggplant, tomato, onion, butter and fresh dill.
Fish Soup
A clear fish broth with tender sea bass, potato, carrot and fresh herbs.
Fried Breakfast Dough
Puffy golden yeast dough with a crisp outside and a soft, airy center.
Gaziantep Yogurt Soup
Tiny rice-and-lamb balls, chickpeas and tender lamb in a yogurt broth finished with mint butter. Gaziantep yuvalama is a substantial celebratory dish, often described locally as a meal rather than an everyday soup. This home adaptation uses rice flour for the small balls; traditional preparations may grind soaked rice with meat.
Green Lentil and Bulgur Soup
A Uşak soup of dry green lentils and coarse bulgur with onion, red pepper paste and dried mint.
Green Lentil and Noodle Soup
An Afyon soup of whole green lentils and thin dried erişte noodles, with onion, tomato paste and flour. A little mint butter can be spooned over each bowl.