Tarhana Soup

Instructions

1. Step 1

   Whisk tarhana with 300.0 ml cold water in the mixing bowl until completely smooth and lump-free.

   Ingredients used: 120.0 gr Tarhana, 300.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Bring the remaining 800.0 ml water to a gentle boil in the soup pot over medium-high heat.

   Timer: 10 min (fixed)

   Ingredients used: 800.0 ml Water

   Cookware: soup pot — medium-high heat

3. Step 3

   Reduce to medium-low heat and whisk the tarhana slurry into the water, then stir with the wooden spoon as it simmers. Add salt gradually and cook until creamy, smooth, and thick enough to coat the spoon.

   Timer: 15 min (scalable)

   Ingredients used: 4.0 gr Salt

   Cookware: soup pot — medium-low heat, whisk, wooden spoon

4. Step 4

   Melt butter in the small skillet over medium-low heat, then cook tomato paste and dried mint until fragrant and the paste darkens slightly. Stir the tomato-mint butter into the soup, then ladle the soup into servings.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Butter, 2.0 gr Dried Mint, 30.0 gr Tomato Paste

   Cookware: ladle, small skillet — medium-low heat, soup pot, wooden spoon