Tombul Organic Tarhana is made the way tarhana has long been made in Anatolian kitchens: flour, yogurt, red pepper and herbs are fermented with sourdough, dried and ground into a powder that turns into a tangy, savoury soup with a little water and heat. The manufacturer lists organic whole wheat flour, fresh red capia pepper, yogurt, mint, onion, sourdough and sea salt, and says the tarhana is dried slowly in the shade rather than in industrial ovens.
To cook it, mix a tablespoon or two of tarhana with a cup of cold water until smooth, then simmer, stirring, for a few minutes until it thickens. A drizzle of olive oil, dried mint and chilli flakes are classic finishing touches, and a slice of toasted bread on the side turns it into a light meal. You can also use it to give body to vegetable or lentil soups.
It is packed in a natural jute sack tied at the top. Keep it in a cool, dry place away from moisture. The tarhana contains wheat flour and yogurt, so it is not suitable for anyone avoiding gluten or milk.