Recipe
Preparation Ayaş Tarhana is distinguished by its rich flavor, as it is prepared using flour produced from locally grown wheat and locally sourced vegetables. The prepared tarhana mixture is spread onto cloths and left to dry in a designated area known locally as the “kaş.” Once dried, the tarhana is stored in cloth bags for later consumption. During the cooking process, and unlike tarhana prepared in other regions, boiled green lentils may be added. Tomato paste sautéed in butter, along with optional pepper and tomatoes, is incorporated into the mixture. After cold water is added, the tarhana is introduced, followed by the addition of güvey flower (local herb). Once the green lentils are added, the soup is brought briefly to a boil, then covered and left to rest. The tarhana soup, ready for serving, is traditionally prepared for weddings and other communal occasions.