Tarhana Corba
Tarhana Corba (TAR-hah-nah CHOR-bah)
Fermented Grain Soup
A tangy, nourishing soup made from dried fermented grain-yogurt mixture, rehydrated into a warming and rustic bowl.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Crumble dried tarhana and soak in 500ml water for 30 min.
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2
Melt butter in a pot, stir in tomato paste for 1 min.
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3
Add soaked tarhana and remaining liquid. Whisk to break up lumps.
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4
Simmer 20-25 min, stirring often, until creamy and thickened.
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5
Season with salt and pepper.
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6
Serve garnished with dried mint and a drizzle of butter.
Did You Know?
Tarhana is made in summer by fermenting yogurt with flour and vegetables, then drying it into sheets for winter use.
Chef's Notes
The Story Behind Tarhana Corba
Tarhana is one of the oldest preserved foods in the Turkic and Balkan world. Bosnian families traditionally prepare large batches in late summer, spreading the fermented mixture on clean cloths to sun-dry. It served as an essential winter protein and calorie source.
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