Materials
2 cups of dry tarhana
2 tablespoons of chili paste
200 g sheep ground meat
2 onions
10 glasses of cold water
100 g butter
1 teaspoon salt
For the above
50 g butter
1 teaspoon paprika
DIRECTIONS
Saute the diced onion with butter.
Then add the minced meat and fry it.
Add the pepper paste and mix for 1 minute.
Then add water, salt and tarhana, keep stirring until it boils.
Boil on low heat for 5 minutes until your soup thickens and becomes ready.
Serve with butter-roasted paprika.
