Homemade Tarhana

Tarhana, which has a deep-rooted history stretching from Central Asia to Anatolia, is a soup mixture obtained by kneading and fermenting yoghurt and flour with vegetables. Homemade tarhana, made collaboratively in rural areas, is one of the oldest foods of Anatolian culinary culture.

Among all the dishes, tarhana soup is one of the most well-known soup types of Anatolian cuisine. Drink it sour, drink it at breakfast, drink it at dinner, drink it at sahur. To make a long story short, tarhana is the crown jewel of the tables and the first thing that comes to mind when it comes to soup.

But in order to prepare homemade tarhana, you need to mix its dough, select the vegetables that give the dough its flavor, and ferment it. If you are ready, we say let's knead the tarhana dough and make use of the last heat.

That's how easy it is to make homemade tarhana dough!

If the tarhanas are dry, let's leave our tarhana soup recipe here, one by one.

For homemade tarhana, wash and chop tomatoes, peppers, onions, parsley and mint well.

Take a large pot, add half a tea glass of water and cook over low heat until it softens.

Puree the cooked vegetables in a blender and make them smooth.

Then put it in a strainer and wait for the water to drain thoroughly.

Take the drained mixture into a bowl, add yoghurt, flour, dry yeast and rock salt and mix. Add the flour little by little and knead a soft dough with earlobe consistency. The dough may remain a little sticky, this is normal.