- tarhana powder (soup base)
- 2 lbs (900 gr) onions, grated
- 2 lbs (900 gr) yoghurt
- 2 lbs (900 gr) flour
- 2 lbs (900 gr) tomatoes, grated
- 2 lbs (900 gr) red peppers, boiled, skinned, chopped
- 2 tablespoons salt
Mix onions, yoghurt, flour, tomatoes, peppers and salt. Knead well. Make a dough. Put the dough on a floured board, cover with a napkin. Let stand until the dough rises. Remove from board, knead well. Repeat this process five days in a row. Then, divide the dough into 6-7 pieces and flatten each piece to about an inch (2.5 cm) thick and place on a clean sheet. Let the pieces dry uncovered, preferably in the open air for three days. Put dough in a mixer and remove when it becomes a powder. It makes a soup base for 100 servings.
1/3 cup (55gr) tarhana powder, 6 cups (1 1/2 liters) water, stock or broth. Add salt to taste
1/4 cup (50 gr) butter, 1 teaspoon paprika
Soak tarhana powder in water, stock or broth for an hour. Place saucepan over low heat, add salt and stir until it boils. Lower heat and cook while stirring for 10 minutes. The consistency of the soup should be creamy. Melt butter in a pan, add paprika and stir. Garnish soup with paprika sauce. Serve hot.