Cypriot sheep MILK, salt, yoghurt culture, konari (GLUTEN).
Allergens: See ingredients in bold letters.
Nutrition information per 100g
Energy
640kJ / 152Kcal
Fat
4.8g
of which saturates
2.9g
Carbohydrates
17.6g
of which sugars
1.1g
Protein
9.6g
Salt
0.8g
Boil
For 500g fresh tarhana, boil 1.5–2 liters of water with 1 chicken stock cube. Add the tarhana and cook over medium heat for 15–20 minutes, stirring regularly. Add cubed halloumi and cook for another 3–5 minutes until the soup thickens.
