Maraş tarhana soup with almonds Calories

To prevent lumps, whisk the tarhana with cool water before adding it to the pot, then pour it in gradually while stirring. Keep the soup at a gentle simmer and stir as it thickens.

No, the soup should be cooked before serving. Dried Maraş tarhana is sometimes eaten as a crunchy snack in its own right, but that is a different way of eating the dried tarhana, not the prepared almond soup.

It can have a pleasantly tangy taste because the yogurt-and-wheat tarhana is fermented. The almonds add a nutty flavor rather than removing the tang. An unusually strong off smell or visible mold means the food should be discarded.

Add the almonds near the end of cooking if you want them to keep some texture and aroma. For a crunchier finish, sprinkle toasted almonds over each bowl just before serving.

Maraş tarhana soup with almonds uses the distinctive regional tarhana of Maraş, made with fermented yogurt and wheat, and includes almonds. The almonds bring a nutty taste and texture that ordinary tarhana soup may not have.

Yes, you can use chicken or vegetable stock instead of water to give Maraş tarhana soup with almonds a fuller flavor. Choose a lightly seasoned stock so it does not overpower the fermented tarhana or the almonds.

Crusty bread or flatbread makes a simple accompaniment to Maraş tarhana soup with almonds. A small amount of butter and chili on top is another Turkish-style serving option; keep the seasoning modest to let the almond flavor come through.

Keep cooked Maraş tarhana soup with almonds in a covered container in the refrigerator for 3–4 days. Reheat only the portion you plan to eat, bringing it thoroughly hot and stirring in a little water if it has thickened.

Yes, cooked Maraş tarhana soup with almonds can be frozen in airtight, meal-sized containers. Thaw it in the refrigerator or reheat it gently from frozen, stirring well; add water if the soup has become too thick.