Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

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Spring Tarhana Soup (Soup Recipes)

Banu Atabay's Bahar Tarhanası
Main Page » Soup Recipes » Spring Tarhana Soup


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Spring Tarhana Soup



Instructions:
# Wash the chickpea and rest it in clean water for overnight. The day after, pour the chickpea with its water into a pot and boil, until the chickpea softens.
# Put 7 tbsp sunflower oil into a separate pot and make it hot over medium heat. The, add finally diced onion in it.
# Fry the onion, until it turns to yellow. Then add the chicken cubes in it.
# When the chicken gives its broth and soaks it again, add red lentil in it and sauté the mixture for a while.
# Add grated tomato on it. When the tomato reaches to the boiling temperature, add the mixture of tarhana and 1 cup hot water on it.
# Make the mixture reach boiling temperature over medium heat by stirring constantly. Then, add washed and strained rice in it. Add 8 cups of hot water or broth in it also.
# After cooking the soup for 20 minutes by stirring constantly, add boiled chickpea, red pepper powder and salt in it.
# Cook the soup over low heat for 5 more minutes, then remove it from the stove.
# Fill the hot soup into the bowls, and sprinkle sliced parsley all over.


Note: Tarhana keeps the ingredients together in this soup.


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1 medium onion
7 tbsp sunflower oil
150 grams chicken cubes
1/3 cup tarhana
1/3 cup chickpea
1/3 cup red lentil
1/3 cup rice
3 medium tomatoes
1 tsp sweet red pepper powder
2 tsp salt
8 cups water or broth

For Garnish:
7 - 8 stems of parsley