The home-made tarhana adds a specific satisfying ever-so-slightly tangy taste and a pleasing gloopiness. Some say it is reminiscent of Heinz tomato and oxtail tinned soup! Wherever you hale from, it certainly delivers a bowl of hearty goodness and comfort.
Equipment
A heavy based saucepan.
Ingredients – for two large portions
- 2 heaped tablespoons of tarhana granules/pieces
- 1-2 cloves of garlic minced
- 2 heaped tablespoons of concentrated tomato or red pepper puree or a combination of both
- 450ml-500ml of stock (fresh or made with a good stock cube)
- 1 tablespoon of olive oil
- 1 small tea cup of boiling water
How To
First rehydrate the tarhana by pouring boiling water over the granules or in my case pieces. Give a good stir with a fork to mash it up and make sure its all broken down.
Softly fry the garlic but do not let it colour
Pour over the rehydrated tarhana mix. It will thicken.
Add the stock and puree(s) and stir well to amalgamate.
Bring to the boil.
Check the seasoning – unlikely you need salt because there is a fair bit in the tarhana.
Serve with a splash of fragrant olive oil, chilli pepper flakes and a squeeze of lemon.