Recipe
Tarhana dough is prepared using bran flour, which differs from the white or wholemeal flour commonly used in other regions. Chickpeas are soaked overnight, and red peppers and tarhana herb are boiled together with water. After the mixture is thoroughly cooked and allowed to cool, it is kneaded and left to rest for approximately one week. Sour homemade yogurt and additional flour are then incorporated, and the mixture is kneaded again. It is subsequently left to ferment for a further three to four days.
Following this process, the dough is placed in cloth sacks and left to rest. In the early hours of the morning, the dough is removed and laid in small portions on cloths spread in a shaded area away from direct sunlight. This stage is locally referred to as “extracting the tarhana.” As the dough begins to dry slightly, it is crumbled by hand, passed through a sieve, and spread once more on clean sheets. It is then left to dry for approximately one week.
When stored in a cool and dry environment, tarhana can be preserved without spoilage for up to one year. Traditionally, it was kept in rooms known as “hayat” in wooden houses.
Believed to have healing properties, tarhana soup has traditionally been taken to the homes of the sick. To prepare the soup, tomato paste is sautéed in oil, after which cold water is added (as hot water causes the tarhana to clump). Once the water becomes lukewarm, tarhana is added and brought to a boil while being stirred continuously. Pre-sautéed minced meat is then added to enhance the flavor. Tomato paste, dried mint, and garlic are incorporated, and the soup is cooked for a short while longer over low heat with constant stirring.
Tarhana is traditionally prepared during the months of August and September and consumed throughout the year.