Tarhana

Tarhana is a fermented and dried mixture of flour, yogurt and vegetables, which is used in Turkish cuisine for making soups.

To prepare vegetables such as peppers, onions and tomatoes are cooked soft and mashed or used chopped raw first. Then the puree with flour and usually semolina and yogurt is kneaded into a dough, which must be covered to ferment for several days. Then it is cut into small pieces, spread out flat and allowed to air dry, slightly wet between his hands and rubbed a second time dried. For a particularly fine-grained result, the Tarhana can finally sieved and a third time to be dried.

A variant is Yarma or Göce Tarhanası in which the cooked flour with the yogurt and the mass is dried in small flat pieces should be soaked prior to further processing in hot water.

For the preparation of Tarhana soup ( Tarhana corbasi ) the Tarhanapulver is dissolved in a little water; Then, this slurry is placed in cold water and boiled with constant stirring until the broth takes a creamy consistency. At the end is seasoned with salt, pepper powder and butter or margarine.

In a less traditional method of tomato paste and minced meat sautéed in butter, added cold broth or water, sprinkled the Tarhana flour and brought everything to boil, stirring constantly. Before serving, croutons can still be added.

There are also variants with Tarhana Sucuk, Turşu ( pickled vegetables in vinegar ), tomatoes or chopped cooked sausages as a deposit.

Regional part of the water is replaced by milk, what a bright and creamier Tarhanasuppe supplies.

• Vegetable product
• Turkish Cuisine