A dish to be planned well in advance (ten days or more), this traditional Anatolian soup is made with a preserved vegetable dough (tarhana,) that is dried and then rubbed between the hands, or through a sieve, to create tiny flavoured grains which give the soup a sour, nutty taste. These curds, prepared in the villages weeks or months before the soup is made, are tied up in cotton bags and stored in a cool place for up to a year. This recipe is particular to the Black Sea region, where it is served with melted butter and kırmızı biber. The quantities given here make enough tarhana for several occasions.
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