Tarhana corbasi

Method

1. 1 Mix tarhana powder with cold water and let it rest for 15 minutes to allow the powder to fully swell.
2. 2 Mixing with cold water is essential; if the powder comes into contact with hot water, it will clump together and not dissolve.
3. 3 Sauté the crushed tomatoes with butter and garlic for 6 minutes until the liquid has reduced.
4. 4 Pour the risen flour mixture into the pot and stir continuously until the soup simmers.
5. 5 Cook for another 12 minutes over low heat, stirring constantly to prevent the flour from burning.
6. 6 Drizzle with butter, chili powder, and dried mint leaves, then serve with toasted breadcrumbs.

With an appliance

• Microwave 30 min

  Replace steps 4–5: swirl the tarhana mixture in a deep bowl at 600 W for four 2-minute cycles, stirring to the bottom after each cycle; the soup cooks in 8 instead of 12 minutes, is less burnt, and only needs stirring three times. The tomatoes in step 3 remain sautéed in butter in the pan for a roasted flavor before being mixed in with the flour.