Monday, September 3, 2012

Tarhana soup recipe tarhana corbasi (Tarhana Çorbası)

Instant foods are not a recent invention. It was the Phoenicians who came up with couscous, a wheat micro pasta, handy to carry on long ship journeys and cook in no time with minimum effort. 

The amount of effort to prepare food that can be cooked instantly, however, can be staggering. Good Moroccan wives get up in the wee hours to go to market to buy ingredients to make couscous by hand that will be ready to eat for dinner in the evening.

Apparently, it takes about 10 days of daily kneading to make the dry flakes or granules for Turkish tarhana soup (Tarhana Çorbası).