In a large pot, combine the Tarhana mix and water. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil.
Reduce the heat to low and let the soup simmer for about 20-30 minutes, stirring occasionally.
In a small bowl, whisk the yogurt until smooth. Gradually stir in a ladle of the hot soup to temper the yogurt.
Pour the yogurt mixture back into the pot and stir well. Season with salt and pepper to taste.
In a separate pan, heat olive oil over medium heat. Add the bread cubes and toast them until golden and crispy.
Ladle the Tarhana soup into bowls and top each serving with the toasted bread cubes.
Sprinkle dried mint on top for an extra layer of flavor, if desired.
Serve the Tarhana soup hot and enjoy!
