# Roast the ground meat with oil, add grated
onion, finely sliced long green
peppers and
tomato paste on it, cook well.
# Add 9 cups water, add the tarhana immediately before the water starts to warm up.
# Add salt and black
pepper, and cook the soup for a few seconds after it starts to boil by stirring constantly.
# Fill into the bowls while it is hot yet, sprinkle dried mint all over and serve.
