Recipe
For tarhana prepared during the summer months and stored for consumption in winter, water placed in a cauldron is boiled over a wood fire. Cracked wheat (yarma) is added to the boiling water, and the boiling process continues until the mixture reaches a thick consistency. The mixture is then left to rest in the cauldron. Yogurt, whose bitter whey has been drained by placing it in a cloth bag, is added to the rested cracked wheat and mixed thoroughly. This mixture is then transferred into cloth bags, left to rest overnight, and drained again. In the morning, it is removed from the cloth bags and spooned onto çadırlar—large cloth sheets traditionally made by washing fertilizer sacks thoroughly and sewing them together—laid out on rooftops or in clean, sunlit areas. The tarhana is left to dry for several days; once fully dried and crumbled, it is placed into cloth bags and stored. This region-specific tarhana is consumed not only as soup but also as a snack similar to chips. In the region, it is known by the names Avşar Tarhanası, Kuru Tarhan, and Yarma Tarhanası.