3 tbsp tarhana
2 tbsp tomato paste
2 tbsp butter
3-4 cups chicken broth/water+bouillon
1 tsp salt to taste


1. Place the tarhana and 1/2 cup of water in a bowl and leave for an hour, stirring occasionally

2. In a pot, sautee butter and tomato paste over medium heat

3. Pour stock into pot and gradually introduce the tarhana which should now be dissolved

4. Cook over low-medium heat stirring constantly. Adjust consistency by adding water if you wish

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