Sift the flour and the farina together until well blended. Pour the hot milk over it and mix. Beat the eggs and add the madzoon. Pour this slowly over the first mixture and knead together. Let it stand over-night. Next day divide the dough into small pieces, place them on a cloth and let them dry in the sun or in a windy place. When one side has dried turn them over to dry the other side. Crush the dried pieces between the palms of your hands and then put them through the sieve. Keep Targhana in jars until needed. To make targhana soup, boil the water and add Targhana and cook slowly until done. Saute chopped onion and crushed mint leaves in a little butter until soft. Add to soup 1/2 hour before serving.