Pickles and preserves
This winter soup base is made by kneading flour, yogurt, and vegetables, fermenting the dough, and drying it in the sun. It is a tangy, hearty staple for winter soups. The lengthy kneading and drying stages require careful attention.
In a large bowl, knead the flour, yogurt, grated tomato, pepper, onion, dried mint, salt, and yeast until you have a smooth, soft dough.
Cover the dough with a cloth and leave it at room temperature to ferment for 2 days, kneading it once a day.
Break the fermented dough into small pieces and spread them on a clean cloth. Crumble them by hand from time to time and leave them in a well-ventilated place for 5 days, until completely dry.
Grind the completely dried pieces in a food processor until powdery.
When you spread the dough pieces out to dry, crumble them by hand from time to time. Otherwise, the outside may form a crust while the inside remains moist. Contains wheat (gluten) and dairy.
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