Gluten – Free Buckwheat Tarhana

Preparation

• Wash and chop the tomatoes, onions and peppers. Whether together or separately, add water if necessary and boil and cook it well.
• Puree it all in your food processor.
• Add eggs, salt, yoghurt and buckwheat flour and get a dough like cookie dough. Cover it and wait seven days.
• At the end of seven days, break off egg-sized pieces from the dough, and roll these tiny doughs into a circle with the help of a rolling pin on a surface sprinkled with a little buckwheat flour.
• Place on a clean cloth and dry for a few days in a sunny place.
• Do not forget to turn the dough over from time to time for better drying.
• After drying, grind it into flour in a rondo and pass it through a colander to remove lumps.
• Store in a cool and dry place.
• Bon appetit✨