Recipe
Tarhana, also known locally as topak, top, yumru, kesme, baş, diş, sıkma, and deneli tarhana, is one of the most widely consumed and cherished soups during the winter season. For its preparation, strained yogurt that has been salted and rested for ten to fifteen days is mixed with flour, eggs, coarsely ground cracked wheat milled in a stone grinder, and an adequate amount of salt. The mixture is kneaded thoroughly and left to rest for several days. Walnut-sized portions are then taken from the dough, shaped by hand, and dried in the shade on a cloth. Once fully dried, these pieces are stored in cloth bags and kept in a cool place. In the past, while drying tarhana, local beliefs emphasized that it should “not be exposed to sunlight” or “covered by clouds.” During this process, items such as a black pan, garlic, or a mirror were traditionally placed next to the drying tarhana; however, these practices are no longer observed today. For soup preparation, the previously dried topak tarhana pieces are soaked in lukewarm water for seven to eight hours. To reduce excess salt, the water is drained. The softened tarhana is then kneaded by hand until completely smooth, mixed with a sufficient amount of water, and stirred continuously until it comes to a boil. After removing it from the heat, crushed garlic is added. Finally, a mixture of dried mint and red pepper flakes sautéed in butter is drizzled over the soup before serving.