1 cup dried chickpeas, or 1 1/2 cups cooked chickpeas
1 medium Spanish onion, coarsely chopped (3/4 cup)
2 tomatoes, peeled, seeded, and coarsely chopped (1 1/2 cups)
2 small red hot chile peppers, seeded and coarsely chopped (1/2 cup)
2 small sweet red peppers, seeded and coarsely chopped (1 1/2 cups)
2 cups thick yogurt
5 cups all-purpose flour, sifted, plus extra for dusting
1/4 cup virgin olive oil
1 tablespoon dried mint
1 tablespoon dried dill
How to make Tarhana Dough
Place 1 cup water, the chickpeas, onion, tomatoes, hot pepper, and sweet pepper in a heavy medium-size saucepan. lightly season with salt.
Bring to a boil, then lower the heat and simmer for about 30 minutes, or until all the water has been absorbed.
Remove the mixture from the heat and let it cool.
Add the yogurt, flour, olive oil, mint, and dill to the cooled mixture.
Season again with salt and blend well.
On a lightly floured work surface, turn out the mixture and knead it well for about 5 minutes, dusting your hands and the mixture with flour, to make a slightly moist dough.
Cover the dough, and let it stand at room temperature for three days, during which time the dough will ferment.
Knead the dough for 5 minutes each day.
On the fourth day, divide the dough into small pieces and shape it into balls-each about 2 inches in diameter.
Place them on a lightly floured cloth in a warm place or in an oven with a pilot light, leaving the door ajar.
Let the balls of dough rest until their outsides have dried (it should take about a day, but it may take longer).
Flatten each dried ball, divide it in half, and shape it into two smaller balls. Repeat this process letting the dough dry on the outside, flattening each ball, dividing it in half, and reshaping it into two balls-three more times over the course of several days.
Place the dried balls of dough in a sieve held over a lightly floured baking pan.
Push the dough through the sieve and with your fingertips crumble and spread the dough to make very small pieces, about the size of small grains.
Let the grains stand in a cool place for another four days until they’re completely dry.
Place them in an airtight container and refrigerate until you’re ready to use them.