Begin by placing a medium pot over low heat. Add the butter and olive oil, allowing them to melt and blend together, creating a rich base for the soup. Be careful not to let the butter brown, as this can alter the intended taste.

Stir in the tomato paste, blending it into the butter mixture. Cook for 1-2 minutes, stirring continuously, until the paste becomes fragrant and deepens in colour, enhancing its flavours.

In a separate bowl, dissolve the tarhana powder in 1 cup of warm water, stirring to avoid clumps. Let it sit for a few minutes, allowing the tarhana to soften and hydrate slightly for a smoother consistency in the soup.

Pour the tarhana mixture into the pot with the tomato paste. Stir continuously to combine, ensuring there are no lumps and that the tarhana incorporates evenly with the paste for a uniform soup base.

Gradually add the remaining 3 cups of water or chicken broth, stirring constantly. If you prefer a thicker soup, reduce the liquid slightly. This is also a good time to adjust salt and pepper to taste based on whether you’ve used broth or water.

Bring the mixture to a gentle simmer over medium heat. Continue stirring occasionally for about 10-15 minutes, or until the soup thickens and develops a creamy texture. This gradual cooking allows the fermented flavors of the tarhana to shine.

Once the soup has thickened to your liking, taste and adjust the seasoning if necessary. For additional warmth, consider adding a pinch of dried red pepper flakes, stirring well to distribute the spice evenly.

Serve the Tarhana Çorbası hot, garnishing with a sprinkle of dried mint or extra red pepper flakes if desired. Accompany the soup with fresh crusty bread, perfect for dipping into the rich, tangy broth.