Tarhana is a beloved dish in many parts of the world, especially in Turkey, where it’s known for its rich flavor and versatility. This hearty soup or stew can be enjoyed in many ways, and one of the most common variations includes eggs for added richness and protein. If you’re craving something comforting and satisfying, this quick Tarhana with eggs recipe is perfect, and it’s made even easier with the help of a machine.
Here’s a simple, homemade recipe for Tarhana with eggs that’s quick to prepare, even if you don’t have a lot of time on your hands. Let’s dive in!
Ingredients:
- 1 kg flour (all-purpose flour works best)
- 4 eggs (to add richness and texture)
- 1 tablespoon salt (for seasoning)
- Pureed tomato (a generous amount for a fresh, tangy flavor)
- A bit of water (for adjusting the dough consistency)
Instructions:
Prepare the Wet Ingredients: In a large mixing bowl, combine the eggs, pureed tomato, and salt. Stir the mixture well to combine. The tomato adds a slight acidity and depth of flavor that’s characteristic of Tarhana, while the eggs will give the dough structure and a nice texture.Form the Dough: Gradually start adding flour to the wet mixture. Continue stirring as you add the flour to avoid lumps, until the mixture begins to form a stiff dough. The key to a successful Tarhana dough is getting the right consistency. It should be firm and tough, but not too dry. If necessary, add a little bit of water, but do so slowly to avoid making the dough too soft.
Knead the Dough: Once the dough starts to come together, it’s time to knead it. Use your hands to knead the dough until it becomes smooth and well-combined. This might take a few minutes, but it’s important for achieving the right texture. You want it firm enough to roll out easily.
Shape the Tarhana: After kneading, you can choose to either roll out the dough by hand or, as I do, use a machine. The machine makes this step quicker, especially if you’re preparing large batches. If you're using a machine, simply break off small portions of dough, pass them through the machine, and cut them into small pieces. This method ensures the Tarhana pieces are evenly sized.
Dry the Tarhana: Once the dough is broken into pieces, spread them out in a single layer on a clean kitchen towel or a flat surface. Let them dry for several hours, or even overnight, depending on the climate in your area. The drying process is crucial as it helps the Tarhana pieces develop their rich, savory flavor.
Cook the Tarhana:
After the Tarhana pieces are fully dried, they are ready to be cooked. Tarhana can be cooked in a variety of ways, but one popular method is adding it to a broth or stock, such as chicken stock, for a rich and comforting meal. The Tarhana absorbs the flavors of the liquid and thickens, creating a deliciously hearty soup.
Serve and Enjoy: Serve your Tarhana soup hot, garnished with fresh herbs, a drizzle of olive oil, or a dollop of yogurt. It's a wonderful dish for colder days or when you need something quick and satisfying. Enjoy with crusty bread on the side for a complete meal.
Why You’ll Love This Recipe:
This Tarhana recipe with eggs is perfect for anyone looking for a quick and nutritious meal. It’s simple to make, especially if you have a machine to help you roll and shape the dough. The combination of flour, eggs, and tomatoes gives the dish a comforting, homemade flavor that will warm you up from the inside out. Plus, it’s an excellent source of protein and can be made ahead of time and stored for future meals.
Pro Tip: To make the recipe even quicker, you can prepare the Tarhana dough in advance and store it in an airtight container. This way, whenever you’re ready to make the soup, you’ll have the dry Tarhana on hand and can cook it whenever you wish.
