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Tarhana

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.

Servings: 2 people
Calories: 843 kcal
Course: Main Course
Cuisine: Balkan , Albanian

Ingredients

  • 5 oz. fine (or medium tarhana, sour)
  • 6 cups vegetable stock (or chicken stock, boiling)
  • 3 tablespoons Extra-virgin oil
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 small onion , finely diced
  • 4 oz. feta cheese , crumbled or coarsely grated (optional)
  • salt
  • pepper

Instructions

    Cup of Yum
  1. In a Dutch oven, heat the olive oil or butter and sauté the onion over low to medium heat for a few minutes.
  2. While the onion cooks, pour the broth in a saucepan.
  3. Add the tarhanas into the pan and bring to the boil while stirring with a wooden spoon.
  4. Then lower the heat and continue to stir regularly for 10 minutes.
  5. Pour the contents of the pan (onion and oil) into the pan, add the butter, and stir gently for 2 minutes.
  6. Remove from the heat. It should look like a thick soup.
  7. At this point, stir in ¾ of the feta cheese (optional) and cook for 1 to 2 more minutes over low to medium heat.
  8. Turn off the heat, stir well and taste to adjust the salt, taking into account that the feta is very salty.
  9. Sprinkle each serving with remaining feta cheese.