Finely chop the Tomato and mince the Garlic. In a bowl, whisk the Dried Tarhana together with a little Water to make a smooth, lump-free paste and set aside.
Melt the Butter in a medium pot over medium heat, then add the Tomato Paste and sauté briefly until fragrant and the raw edge disappears.
Add the chopped Tomato and minced Garlic to the pot and cook for 2–3 minutes until softened.
Pour the remaining Water into the pot, bring to a gentle boil, then reduce the heat to low.
Gradually whisk the tarhana paste into the simmering liquid, stirring constantly to prevent lumps; let the soup simmer for 10–15 minutes until it thickens to your desired consistency.
Season the soup with Salt to taste and stir in the Dried Mint, allowing the flavors to meld for another minute or two.
For serving, heat a little extra Butter in a small pan, add a pinch of Pul Biber to bloom the chili, and drizzle this over each bowl for a smoky, spicy finish. Adjust thickness with extra Water if needed and serve hot.
