How to make
Put the cleaned, pre-boiled and finely chopped offal in boiling salted water. Add chopped onions and peppers. Put the savory in whole or crumbled.
Boil the tarhana until ready, and 10 minutes before you remove it from the heat, make a roux from the oil, onion and paprika. Add the roux to the ready tarhana.
For the thickening agent, beat the yolks with the milk, lemon juice. Temper it before you add it to the soup. The tarhana is served sprinkled with paprika.
