Ingredients

• 150 g tarhana powder
• 3 tbsp butter
• 1 piece onion
• 1 tbsp tomato paste
• 1.5 kg water
• 1 piece red bell pepper
• 1 piece carrot
• 1 tsp dried mint
• 1 tsp paprika
• 1 tsp salt
• 1 pinch black pepper

Instructions

1. Prepare vegetables

   Finely dice the onion into 5mm pieces. Cut the bell pepper and carrot into small 1cm cubes. This takes about 5-8 minutes of prep time. All vegetables should be uniform in size for even cooking. Do not cut them too large or they will not soften properly in the cooking time.

2. Soak tarhana powder

   Place tarhana powder in a bowl with 2 cups of lukewarm water. Mix well and let it soak for 10-15 minutes until the mixture becomes smooth and slightly thickened. Stir occasionally to prevent lumps from forming. Do not use hot water as this will create lumps that are difficult to dissolve.

3. Sauté vegetables

   Heat butter in a large pot over medium heat for 1-2 minutes until melted and fragrant. Add diced onion and cook for 5-6 minutes until soft and translucent. Add bell pepper and carrot, cooking for another 4-5 minutes until slightly softened. Do not let the vegetables brown or they will become bitter.

4. Add tomato paste

   Stir in tomato paste and cook over medium heat for 2-3 minutes until the paste darkens slightly and becomes fragrant. The paste should sizzle gently and release its aroma. This step is crucial for developing deep flavor. Do not skip this or the soup will taste flat.

5. Add tarhana mixture

   Pour the soaked tarhana mixture into the pot and stir well to combine with the vegetables. Cook over medium heat for 3-4 minutes, stirring constantly until the mixture starts to thicken slightly. The tarhana should be completely dissolved with no lumps visible. Do not let it stick to the bottom of the pot.

6. Add remaining water

   Gradually add the remaining hot water while stirring continuously. Bring to a boil over high heat, then reduce to medium-low heat. The soup should come to a gentle boil within 8-10 minutes. Do not add cold water as this will cause the tarhana to clump.

7. Simmer and season

   Add salt, paprika, dried mint, and black pepper. Simmer over low heat for 20-25 minutes, stirring occasionally, until the soup reaches a creamy consistency that coats the back of a spoon. The vegetables should be completely tender. Do not cook on high heat or the soup will become too thick and may burn.

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