Recipe
Preparation Grain cultivated in the Ayaş region is traditionally pounded in stone mortars (dibek) to remove the bran, after which it is milled into flour for use in cooking and baking. For Tandır Soup, a dough is prepared using sour strained yogurt and sourdough starter. The dough is kept covered and left to ferment for two nights, then divided into small pieces. These pieces are spread on drying cloths, thoroughly dried, and sieved through coarse strainers until they reach a flour-like consistency. Once the sieving and drying processes are completed, the resulting tarhana is stored in cloth bags in a cool environment for up to one winter season. If the tarhana is not consumed within the same year and is carried over to the following year, the soup may curdle and deteriorate during cooking. During the cooking stage, tomatoes, red kapya peppers, and green peppers may be added according to preference. After the soup comes to a boil, previously boiled green lentils are added. At the time of serving, the soup is garnished with mint and güve flower, a herb native to the region.