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4 Serves
99 Mins
In a large pot, heat the olive oil over medium heat.
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TurkishVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
88 µg / 400 µgCalcium
212 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
79 mg / 1,250 mgPotassium
1121 mg / 4,700 mgSodium
793 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
17 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Add the finely chopped onions and garlic to the pot and sauté until translucent and fragrant.
Stir in the tarhana powder and toast lightly for 2 minutes, then gradually whisk in the vegetable broth and water to prevent lumps.
Bring the mixture to a gentle boil, then reduce heat and simmer, stirring occasionally, for 70 minutes until the soup thickens and the flavors meld.
Season with salt and black pepper to taste, then serve hot.
39
g35
g34
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Tunisian