Tarhana Çorbası

A thick, tangy soup made from fermented dried tarhana powder dissolved in broth—Turkey's oldest instant soup.

Ingredients

• 600g beef sirloin
• 300g pide bread
• 2 tbsp sliced scallions
• 1/2 tsp Aleppo pepper
• 2 tbsp unsalted butter
• 2 green peppers, chopped
• a handful of fresh dill, chopped
• a generous spoonful of butter-fried pita
• 2 cups beef stock

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the finely chopped red onion and sliced scallions gently until soft and fragrant.

2. 2

   Stir in the dried mint and ground cumin, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the fresh mussels and green peppers, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the fresh mussels is tender, about 20 mins.

6. 6

   Stir in the pide bread and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the lemon wedges and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the mint, and serve piping hot.

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