Back to 4 servings 100 g dried tarhana, about 1 cup flakes or a scant cup powder 500 ml cold water, for soaking 40 g unsalted butter 1 tablespoon tomato paste 1 litre water or light chicken stock, warm 0.5 teaspoon salt, or to taste 0.25 teaspoon dried mint, optional but traditional 30 g unsalted butter, for finishing 1 teaspoon Turkish red pepper flakes (pul biber) or sweet paprika 2 slices day-old white bread, thick, cut into small cubes 1 tablespoon olive oil or butter, for the croutons
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1 Step 1: Soak the dried tarhana in the cold water for 30 to 60 minutes, stirring once or twice, until a thick, lump-free slurry forms. Very fine powder needs only 20 to 30 minutes.2 Step 2: Melt the butter in a medium saucepan over medium heat until foaming, then fry the tomato paste for 1 to 2 minutes until it darkens slightly and smells sweet.3 Step 3: Whisk in the tarhana slurry and cook over medium-low heat for 2 to 3 minutes, stirring constantly, until glossy and thick.4 Step 4: Add the warm water or stock gradually, whisking, and bring only to a gentle simmer, never a rolling boil, to keep the soup smooth.5 Step 5: Keep the pot uncovered on low heat and let the soup bubble quietly for 20 to 25 minutes, stirring frequently. It is ready when it has the body of light cream and no longer tastes of raw flour. During the final few minutes, stir in the salt and dried mint.6 Step 6: While the soup cooks, fry the bread cubes in the oil or butter over medium heat for 4 to 5 minutes, turning, until golden and crisp.7 Step 7: Put the finishing butter in a small skillet over low heat. Once it has melted, stir in the pul biber or paprika and let it sizzle gently for 30 to 60 seconds, just until the butter takes on a rich red-orange color. Pull it off the heat right away if it begins to darken or smell burnt.8 Step 8: Ladle the soup into warm bowls, spoon the pepper butter over each, scatter the croutons on top and serve at once.getsaucepan.com/r/86b714e5-4db4-523e-833f-ee8bd9c00076
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