Pickles and preserves
This soup mix is made by kneading yogurt and vegetables with whole-wheat flour and drying the dough in the sun. It contains no sweetener, making it suitable for people watching their blood sugar. Enriched with spices, the mix can be stored for months as a winter soup base.
In a large bowl, combine the yogurt, grated tomato, pepper, and onion. Gradually add the whole-wheat flour and knead. Add the mint, Turkish red pepper flakes, and salt at this stage.
Cover the bowl with a cloth and leave the dough to ferment at room temperature for 3 days, stirring it once each day.
Spread the fermented dough in a thin layer on a clean cloth and dry it in the sun for 5 days, crumbling it each day.
Once completely dry, crumble the tarhana by hand or in a food processor. Store it in airtight jars in a cool place.
Crumble and air out the tarhana by hand each day; otherwise, moisture can remain inside and cause mold. Allergens: wheat (gluten) and dairy.
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