Taste and atmosphere
About
An indispensable healing soup of the winter months, prepared with yogurt, cracked wheat, and mountain thyme in the villages of Seydisehir.
Flavors, dishes and restaurants
Cuisine
A unique variety of Anatolian tarhana culture, Seydisehir Tarhana stands out especially with the thick consistency of cracked wheat and strained yogurt. Cooked collectively at the end of summer, spread on cloths, and dried in the sun, the tarhana tablets are crushed with hot water in winter to turn into soup. Residents of Seydisehir always add wild thyme collected from the high mountains of the district and a butter sauce when making this soup. You can check the Map section for the locations of local soup restaurants in the district. The soup reflects the pure culinary tradition of Konya rather than neighboring cultures.
The high yogurt ratio contained in tarhana gives the soup a slightly sour and appetizing original taste.
Ingredients
- 3 tablespoons of dry Seydisehir home tarhana
- 1 tablespoon of village butter
- 1 clove of crushed garlic
- 5 cups of bone broth or hot water
- 1 teaspoon of dried mountain thyme
- 1 teaspoon of chili flakes and salt
Preparation
- Dry tarhana tablets or powder are crushed with 1 glass of warm water in a bowl and left to soften.
- Butter is melted in a pot, crushed garlic is added and sautéed slightly until its aroma comes out.
- The softened tarhana mixture and the remaining bone broth are added to the pot, stirred constantly with a whisk to prevent lumping.
- Stirring is continued until the soup boils, after boiling it is cooked over low heat for 10 minutes and served with mountain thyme sprinkled on top.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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