The name of this recipe comes from Tarkhana, a dried dough made of yogurt and crushed wheat and other ingredients, which is melted into this soup. Some prepare this recipe using Tarkhana; However, in our household, we never prepared or used it. Instead, we use bulgur and cooked yogurt as explained in this recipe.
- 1 small Onion (diced)
- 1/4 cup Vegetable oil
- 1/2 cup Bulgur, coarse (rinsed)
- 10 cups Water
- A handful of Green Beans (chopped)
- 2 medium Zucchinis (cubed)
- 2 medium Potatoes (cubed)
- 1 medium Eggplant (cubed)
- 1 small Tomato (peeled and diced)
Spices & condiments
- 5-6 tbsp Cooked Yogurt
- Salt [Careful! Cooked yogurt is already salted]
- Dry mint flakes
In a pan
- Sweat the onions in the oil.
In a pot
- Boil the bulgur in the water and skim the foam. Cook on low heat until the bulgur is tender.
- Stir in the vegetables and cook until tender.
- Melt the cooked yogurt in the soup.
- Pour in the onion with the oil. Cook for 15 more minutes.
Taste to see if it needs salt or more yogurt. Add salt if needed.
- Sprinkle a handful of dried mint flakes on top and turn off the heat.
If the vegetables absorb most of the water, add more hot water while cooking.
Terkhana is served hot but never alone. We usually serve with it any or a combination of the following complimentary dishes: Potato Kibbeh, Red Pepper & Olive Spread, Red Pepper Pickles, Red Pepper Preserve.