Ingredients

• 6 compressed tarhana (with whole splits)
• 1 cup chickpeas
• 1 tablespoon of mint
• 2 tablespoons of butter
• salt

How It Is Made

Tarhanas and chickpeas are soaked in plenty of water overnight. The water is drained and the tarhanas are crushed by squeezing them by hand. Cook the chickpeas in a soup pot with plenty of water, stirring constantly, until the chickpeas soften and thicken. The salt is thrown away. Mint fried in butter is drizzled on top.

Source: Amasya Governorship, Amasya Cuisine Book

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