The white fermented flour-and-yogurt base used in Kutahya and Usak is made without tomatoes, peppers, or tomato paste; it contains only flour, yogurt, and yeast. The resulting soup is creamy white rather than red, with a tangy, milky flavor. Thin it with milk and finish it with plain butter instead of hot oil with red pepper flakes, as you would a tomato-based version.
Break apart the soaked tarhana with your hands and whisk it until no lumps remain.
Bring the remaining 600 ml water to a boil and gradually pour in the mashed tarhana, stirring constantly. Add the salt and crushed garlic. Cook over low heat for 20 minutes, stirring along the bottom of the pot. The soup should coat the back of a spoon in a thin layer.
Turn the heat to its lowest setting. Slowly pour in the warmed milk in a thin stream, stirring, and heat for 5 minutes. Do not let it boil; boiling will curdle the milk and create grainy bits on the surface.
Melt the butter and stir in the mint for 10 seconds, then pour it over the soup. Do not finish this soup with hot oil and red pepper flakes; its flavor should remain milky.
Soak the dried tarhana in 400 ml cold water for at least 30 minutes, then mash it. Add the milk only after the soup has boiled and the heat is low; milk poured into boiling soup will curdle.
Tarhanayı önce ezip sonra ısıtmak topaklanmayı önlüyor. Sütü sonda ekleme sırası da doğru, başta koyunca kesildi. Tarhanayı soğuk suda ezmek de gerekiyor, sıcak suya atınca anında topaklanıp bir daha açılmıyor.
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