Recipe
The vegetables are cleaned and washed, then drained in a colander. They are transferred into a large basin, where yogurt and flour are added and mixed thoroughly. The mixture is left to rest and ferment. As it rises during fermentation, it is stirred at intervals to prevent overflowing and is left for two to three days. Subsequently, the tarhana is spread onto a cloth in a shaded area and left to dry. While slightly moist, it may be passed through a colander or crumbled by hand. The tarhana remains spread out until it is completely dry. Once fully dried, it is transferred into jars and stored.