Ingredients
- 5-6 triangular tarhana pieces (pieces with sides approximately 5 cm long)
- 1 liter of water
- 2-3 cloves of garlic
- 1 tablespoon butter
- 1 teaspoon dried mint
- ½ teaspoon chili pepper
- ½ teaspoon of salt
How It Is Made
Tarhanas are soaked in water the night before. The next day, the softened tarhana is crushed with a wooden spoon and placed in the pot with its water. The soup is cooked over high heat, stirring constantly. When the soup boils, check its consistency; if it is thick, 1 glass of water can be added. If it is watery, boil it for another 5 minutes. Melt the butter in a separate pan, pour dried mint and chili peppers on it, then pour it over the soup with crushed garlic and salt without waiting. Once the soup is mixed, it is ready to serve.
Source: Hülya Erol, Aksaray Culinary Culture and Local Dishes Book, Aksaray Governorship Provincial Culture and Tourism Directorate Culture Publications, Aksaray 2018
