Yoghurt and vegetables are kneaded with whole wheat flour and sun-dried for this tarhana, made without any sugar so it also suits anyone watching their blood sugar. Enriched with spices, the mixture keeps for months as a winter soup base.
Mix the yoghurt with the grated tomato, peppers and onion in a large bowl, then knead in the whole wheat flour a little at a time. Add the mint, red pepper flakes and salt at this stage.
Cover the dough with a cloth and leave it to ferment at room temperature for 3 days, stirring once each day.
Spread the fermented dough in a thin layer on a clean cloth and sun-dry it for 5 days, crumbling it by hand each day.
Crumble the fully dried tarhana by hand or in a food processor and store it in airtight jars in a cool place.
Do not leave the tarhana without crumbling it by hand and airing it out each day, or trapped moisture will cause it to grow mould. Allergens: contains wheat (gluten) and dairy.
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