Tarhana
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Servings
2 people
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Calories
843 kcal
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Course
Main Course
Tarhana
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Tarhana is a dough made from flour and fermented sheep's or goat's milk, used for a soup of the same name in southeastern Europe.
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Ingredients
- 5 oz. fine (or medium tarhana, sour)
- 6 cups vegetable stock (or chicken stock, boiling)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 onion finely diced, small
- 4 oz. feta cheese , crumbled or coarsely grated (optional)
- salt
- black pepper
Instructions
- In a Dutch oven, heat the olive oil or butter and sauté the onion over low to medium heat for a few minutes.
- While the onion cooks, pour the broth in a saucepan.
- Add the tarhanas into the pan and bring to the boil while stirring with a wooden spoon.
- Then lower the heat and continue to stir regularly for 10 minutes.
- Pour the contents of the pan (onion and oil) into the pan, add the butter, and stir gently for 2 minutes.
- Remove from the heat. It should look like a thick soup.
- At this point, stir in ¾ of the feta cheese (optional) and cook for 1 to 2 more minutes over low to medium heat.
- Turn off the heat, stir well and taste to adjust the salt, taking into account that the feta is very salty.
- Sprinkle each serving with remaining feta cheese.
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