Anatolian Curd Soup

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, whe