Tarhana is a traditional Turkish soup base made by fermenting a mixture of flour, yogurt and vegetables, drying it and grinding it into a coarse powder. Tombul's additive-free home-style tarhana, in its mild “tatlı” version, comes in a 500 g cloth bag. According to the manufacturer it is made from whole wheat flour, fresh red capia pepper, tomato, strained yogurt, onion, mint, salt and sourdough, fermented and dried in the summer sun, with no colourings, flavourings or preservatives added.
To make a bowl of soup, stir a tablespoon of tarhana into a cup of cold water until smooth, then bring it to the boil over medium heat, stirring, and simmer for a few minutes. The manufacturer suggests a little olive oil in the pot, and many cooks finish the bowl with dried mint, chilli flakes or a knob of butter. Because it is a dry mix it also works as a quick thickener and flavour base for lentil or vegetable soups.
Keep the bag in a cool, dry place; the manufacturer recommends airtight glass jars. The mix contains wheat flour and yogurt, so it is not suitable for anyone avoiding gluten or milk.
