Tarhana soup (Tarhana çorbası)

1. Mix the tarhana powder with 300 ml of cold water and leave for 10 minutes to swell.

2. In a pot, fry the tomato purée and crushed garlic in half the butter for 1 minute.

3. Add the soaked tarhana, then gradually pour in another 900 ml of hot water, stirring constantly.

4. Bring to the boil while stirring and simmer over low heat for 10-12 minutes until creamy and silky; season with salt and pepper.

5. Melt the remaining butter and crumble in the dried mint.

6. Ladle into bowls, drizzle with the mint butter and serve with toasted bread cubes.

Tip: Tarhana is a dried powder of dough fermented with yoghurt, tomatoes and peppers at the end of summer – a treasure of the winter pantry. You'll find it in Turkish shops.