Tarhana is a type of soup that's popular in Turkey. It's made using tomatoes, peppers, onions, flour, yogurt, and spices. Tarhana is typically eaten during the winter months and is stored after drying. To make the soup, the dry mixture is mixed with water.
Here's the recipe:
Ingredients:
- 2 kg of tomatoes
- 2 kg of red pepper
- 2 kg of onions
- 5 kg of flour
- 1/2 kg of strained yogurt
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chervil/tarhana herb (optional)
- 1 tablespoon of dry yeast
Instructions:
1. Wash and grate the tomatoes.
2. Boil the tomatoes in a pot until all the water has evaporated.
3. Wash and grate the peppers, finely chop the onions, and add them to the cooked tomatoes.
4. Add the yogurt, spices, yeast, and salt to the cooled mixture and mix well.
5. Put the mixture in a bowl, cover it, and let it sour for 3 days.
6. Add flour little by little to the sour mixture and knead it well.
7. The dough should be hard and not stick to your hands.
8. Knead the tarhana and let it rest for 10-15 days until it swells.
9. Tear off pieces of palm size and leave them to dry on a clean cloth. It takes about 5 days to dry, dividing it into two every day and shrinking gradually.
10. Pass the dried tarhana through a robot.
Note: The dried tarhana should break easily but not be wet. If it dries too much, it's difficult to grind.