Recipe
Strained yogurt, flour, salt, tomatoes, boiled chickpeas, green lentils, boiled potatoes, fresh red peppers, finely chopped green peppers, red pepper paste, fresh mint, dill, and grated dry onion are thoroughly mixed and left to ferment for several days, covered. Portions taken from the fermented mixture are partially dried on a cloth and then passed through a sieve to obtain a powdered form. Once fully dried, the tarhana is stored in cloth bags or glass jars and kept in a cool place. For soup preparation, a sufficient amount of flour-based tarhana is soaked in water and left to rest for several hours. Butter is melted in a pot, tomato paste is added and briefly stirred, followed by the soaked tarhana and, optionally, meat stock. The mixture is stirred continuously until it comes to a boil. After removing it from the heat, crushed garlic is added, and red pepper flakes are sprinkled on top. If desired, sautéed minced meat may also be incorporated. According to local legend, in ancient times a sultan disguised himself and traveled through villages. When he became hungry, he was welcomed as a guest by a poor family in one village. The lady of the house prepared a soup and served it to him. The sultan greatly enjoyed the soup and asked for its name. The host replied that it was called “darhane soup,” meaning “poor household soup.” Over time, the name evolved into “tarhana.”