A tangy, hearty Anatolian classic made by cooking tarhana (a fermented grain-and-yogurt soup mix) with tomato paste until thick. This popular winter soup brings warmth to the table with toasted bread cubes.
Mix the tarhana into cold water until smooth and lump-free, then leave it to stand.
Melt the butter in a saucepan and cook the tomato paste until its raw smell has gone.
Add the softened tarhana and hot water, stirring constantly as you bring it to a boil. Cook over low heat until thick, then add the salt. Keep stirring throughout so the tarhana does not stick to the bottom.
Sprinkle dried mint over the soup and serve hot.
Important: Whisk the tarhana into cold water until smooth, then add it to the pan and cook, stirring constantly; tarhana added to hot water clumps immediately. The soup thickens as it rests, so loosen it with hot water before serving if needed. Contains gluten and milk from the tarhana.
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