Denizli vegetable tarhana soup with black-eyed peas and pumpkin
Ingredients
- 500 gTarhana (dried fermented grain and yogurt mix)
- 1,000 gPumpkin
- 250 gBlack-eyed peas (loğlaz)
- 28.8 gButter
- 6.1 gSalt
- 1.2 gGround black pepper
- 2,000 gWater
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water53%
- Pumpkin26%
- Tarhana (dried fermented grain and yogurt mix)13%
- Black-eyed peas (loğlaz) 7%
- Butter 1%
- Salt 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the tarhana balls a day ahead.
Bring the water to a boil and stir in the salt.
Add the soaked tarhana to the boiling water, then the black-eyed peas. Cook until the peas soften.
Add the pumpkin and cook until soft.
Stir in the butter and black pepper, simmer 2-3 minutes more and serve hot.
2 min
Where this recipe comes from
From a published work: quantities come from T.C. Denizli İl Kültür ve Turizm Müdürlüğü, Denizli Yöresel Yemekleri; the method is written in our own words.
- T.C. Denizli İl Kültür ve Turizm Müdürlüğü, Denizli Yöresel YemekleriAccessed: November 4, 2026
Last changed: November 4, 2026
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