Tarhana Çorbası (Yoghurt and Bulgur Soup with Paprika Butter)
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Ingredients
- 50 g fine bulgur wheat
- 300 g natural yoghurt
- 2 tbsp tomato purée
- 1 onion
- 1000 ml vegetable stock
- 1 tsp dried mint
- 1 tsp turkish red pepper flakes (pul biber)
- 25 g unsalted butter
Nutrition (per serving)
- Calories
- 181 kcal
- Protein
- 7.5 g
- Carbohydrate
- 18.6 g
- of which sugars
- 9.8 g
- Fat
- 8 g
- of which saturates
- 4.8 g
- Fibre
- 3.3 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the natural yoghurt and tomato purée together in a bowl until smooth; this quick base stands in for the traditional fermented tarhana mix, which needs a Turkish grocer.
- 2
Put the grated onion, fine bulgur wheat and vegetable stock into a pan and simmer for 12 minutes until the bulgur is tender.
- 3
Take the pan off the heat and whisk in the yoghurt mixture a ladleful at a time so it warms gently without splitting, then return to a very low heat for 5 minutes, stirring constantly.
- 4
Stir in the dried mint and season with salt and black pepper.
- 5
Melt the butter in a small pan with the pul biber until foaming and swirl over the soup to serve.
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