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 Original recipe post from December 2018 updated with new pictures & details April 2020. 

A blue & white tile pattern bowl sits on a wooden table. The orzo grains are piled above with mint and pepper flakes scattered over. There is a half lemon and slices of bread above the red and a small wooden spoon for a rustic feel.

This Turkish classic homemade style soup is so ridiculously easy and uses only pantry ingredients which means it should be a recipe every mum has stored away for the days where you need to find a speedy fix for hungry tums - especially so when you haven't had time to make it to the local pazar.

 

It's best with in-season tomatoes of course, preferable two large ripe tomatoes that simply need slicing in half and grating. Out of season passata or 'Rendelenmiş domates' which are sold in tall jars much like at home in most supermarkets, if that's not available tomato şalça, preferably homemade make a jolly good substitute.

 

Find out how to make Sundried Tomato Puree - Domates salça during the summer months here

 

 

Once the pasta grains are cooked, in just a speedy eight or so minutes, a cup of room temp water should be added to stop them over-cooking, a tip I picked up from the back of the packet! 

Surprisingly to a few people I've served the soup to have been surprised to discover there's an egg added into the soup which makes it silky smooth. That needs a little whisk up with a little lemon juice and the hot soup adding to very slowly, to temper it. That can be omitted if you wish but I think it makes a fabulous addition. 

 

A blue & white tile pattern bowl sits on a wooden table. The orzo grains are piled above with mint and pepper flakes scattered over. There is a half lemon and slices of bread above the red and a small wooden spoon for a rustic feel. 

As the weather starts to improve and the day time temps start to climb I'm reminded of how we should be strolling around the market, picking up and prodding fruits and veggies that are just coming into season just like tomatoes; but as our country slows down and spends more time at home we're learning to adjust life to practise social distancing and take advantage of store-cupboard recipes like this Turkish soup with orzo, Arpa şehriye.  

 

 

Orzo Pasta & Tomato Soup: Terbiyeli Şehriye Çorbası

The perfect, easy, store-cupboard raiding soup for those days when you can't quite be bothered or need a quick, simple fix. Orzo pasta grains, cooked in an immune-boosting broth brought together with a rich and creamy dressing of egg and lemon.

Prep

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Category: Soups Store-cupboard Cooking
Seasons
Cuisine Type Turkish

Ingredients

Turkish Orzo Soup Ingredients

1 Tabelspoon Biber salçası (Red pepper paste)
2 Cups Bone stock (or meat/chicken/Veg stock if you prefer)
3 Cups Water (One retained)
400 Gram Grated tomatoes / passata
1 Cup Orzo pasta (Arpa şehriye)
2 Egg Yolks
1/2 Lemon juice

Pinch each of:

Salt
Black pepper
Pul biber / Aleppo pepper flakes
Mint

Orzo Pasta & Tomato Soup: Terbiyeli Şehriye Çorbası Directions

  1. Wash and drain the pasta.
  2. Heat a little olive oil in a saucepan and add the pepper paste, cooking it until it starts to loosen.
  3. Add to the pan the tomatoes, stock and two of the three cups water.
  4. Stir and bring to a gentle boil.
  5. Add the pasta grains and cook for 8-10 minutes.
  6. Once cooked add the third cup of water, this will prevent the grains overcooking.
  7. In a small bowl gently whisk the egg together with the lemon juice.
  8. Using a small ladle or large spoon take some of the hot soup and slowly drizzle it into the egg and lemon mixture.
  9. Repeat a second time. 
  10. Pour the warmed egg mixture gently into the saucepan and stir through.
  11. Season with salt and pepper to taste. 
  12. Serve in bowls with the pepper flakes and mint.

Reviews 5/5

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A blue & white tile pattern bowl sits on a wooden table. The orzo grains are piled above with mint and pepper flakes scattered over. There is a half lemon and slices of bread above the red and a small wooden spoon for a rustic feel. 

 

 

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