Recipe
Kel Tarhana is a traditional winter food prepared during the months of August and September using strained yogurt, flour, salt, and cracked wheat (aşurelik yarma). To prepare the dough, approximately 1.5 kg of strained yogurt, two cups of flour, two cups of boiled and cooled cracked wheat, and a small amount of salt are kneaded together until a smooth consistency is achieved. The mixture is left to rest overnight. The following day, fist-sized portions are taken from the dough and flattened by hand. These pieces are then laid on cloths and dried in the sun for approximately one week until completely hardened. In the past, the dried tarhana was stored in cloth bags to allow air circulation and prevent moth infestation; today, it is commonly preserved in glass jars. For cooking, six to seven pieces of dried tarhana are soaked in warm water overnight. The next day, the mixture is transferred to a pot, thoroughly kneaded by hand to achieve a smooth texture and prevent lumps, and then cooked. Once the soup reaches a boil, two cloves of crushed garlic are added. Boiled chickpeas may also be added according to preference. Before serving, melted butter and dried mint are poured over the soup. Kel Tarhana Soup is typically consumed during the winter months. The name kel tarhana derives from the sun-drying process used in its preparation. In addition to kel tarhana, flour tarhana is also produced in Kalecik. This variety is prepared using cracked wheat, yogurt, and flour, similar to kel tarhana; however, it differs in that tomatoes, peppers, onions, abundant fresh herbs, and spices are added to the mixture. After drying, this type of tarhana is crumbled into a fine, smooth powder resembling flour.