Recipe
Tomatoes and peppers are boiled, strained through a colander, and left to rest for one day. To the strained mixture, stone-ground cracked wheat (yarma/göce), flour, yogurt, yeast, and an adequate amount of salt are added and mixed thoroughly. After resting for two to three days, the prepared mixture is spread onto clean sheets and left to dry. Once fully dried, it is passed through a sieve and stored in cloth bags. Dried mint is added to the bags during storage. For cooking, the tarhana is first soaked in warm water. Oil is heated in a pot, tomato paste is added, and the soaked tarhana is incorporated. The mixture is stirred continuously until it comes to a boil. After simmering for a short time, it is removed from the heat and is ready to be served. Chickpeas may be added optionally.