Flour, yogurt and vegetables are kneaded, left to ferment and then sun-dried to make tarhana, the tart, hearty base for winter soups. The long kneading and drying stages need careful attention throughout.
Knead the flour, yogurt, grated tomato, pepper, onion, dried mint, salt and yeast together in a large bowl until you have a smooth, soft dough.
Cover the dough with a cloth and leave it to ferment at room temperature for 2 days, kneading it once a day.
Break the fermented dough into small pieces and spread on a clean cloth, crumbling it by hand occasionally, and leave in an airy spot for 5 days until fully dry.
Grind the fully dried tarhana pieces in a food processor until powdery.
Crumble the drying dough pieces with your hands from time to time, or the outside will crust over while the inside stays damp. Allergens: contains wheat (gluten), milk and dairy.
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