Tarkhineh soup (Ash tarkhineh dough)

This soup is one of  very delicious soup originally from my hometown (Arak).


First you have to prepare the tarkhineh itself.

Tarkhineh Ingredients


1. Bulghur or burghul wheat (cracked wheat # 2) 3 cups
2. Yogurt (whole fat and sour is preferred) 2 pounds
3. Turmeric 1 Tbsp
4. Dry aromatic herbs 1 Tbsp (optional)
5. Salt to taste

Tarkhineh making direction:

Soak bulghur in 2 cups warm water for 4-6 hours or over the night.

Put the presoaked bulghur in an appropriate, mix yogurt with ½ liter water and stir then add the mixture to the bulghur pot, stir well bring to boil then reduce heat and let bulghur cook in yogurt for a couple hours, stir occasionally and add turmeric and dry herbs while stirring also add some water if needs, continue cooking until you have a homogeneous mixture. 1/3 of that is enough for your soup place the rest in to freezer safe containers and put in the freezer for next times!

Now is time to make soup!

Ingredients

1. Tarkhineh 1/3 of what you have made as tarkhineh dough
2. Spinach 1 pond
3. Parsley and Cilantro 1-2 cups chopped
4. Beans 2 cups (you may use chickpea, white bean, pinto bean, black eye pea, lentil and mung bean use them all or mix of some of them I usually use pinto bean and lentil and some black eye pea or white beans!)
5. Onion 1 medium
6. Dry mint 2 Tbsp
7. Turmeric 1tsp
8. Salt to taste
9. Oil ¼ cup

Directions

Cook the beans; add tarkhineh in halfway when beans are cooking add some salt too. Chop the onion and sauté in some oil; add half of the onion to the soup set half of that aside.
When the beans cooked add fresh green veggies to the soup and let cook for 15 minutes add water if needs! Add dry mint and turmeric to the sauté onion which you had sat aside and fry them a little bit. Serve the soup in a bowl and garnish with fried onion and dry mint.


Enjoy!!!