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With Tips: Homemade Tarhana

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With Tips: Homemade Tarhana

  • 2019-03-28T07:26:32Z
    • 4 / 5
  • Preparation Time
    90 mins
  • Cook Time
    90 mins
  • View
    94

Among all the dishes, tarhana soup is undoubtedly the one that smells most Anatolian, the one that smells of earth. Drink it sour, drink it at breakfast, drink it at dinner, drink it at sahur. To make a long story short, tarhana is the crown jewel of the tables and the first thing that comes to mind when soup is mentioned.

But in order to prepare homemade tarhana, you need to mix the dough, select the vegetables that give the dough its flavor, and ferment it. If you are ready, we say let's knead the tarhana dough and make use of the last heat.

That's how easy it is to make homemade tarhana dough !

If the tarhanas are dry, let's leave our tarhana soup recipe here, one by one.

Ingredients

onion
parsley
tomatoes
strained yoghurt
dry yeast
fresh mint
boiled chickpeas
rock salt
red pepper with meat
flour (to be added little by little)

Follow the directions

1

Step
5 Mins

chop-the-tomatoes-from-which-you-remove-the-ends-into-large-pieces-cut-the-fleshy-red-peppers-in-half-and-remove-their-seeds-and-chop-them-into-large-pieces

2

Step
5 Mins

divide-the-peeled-onions-into-four-equal-parts-sort-the-parsley-and-mint-leaves-wash-them-in-plenty-of-water-and-then-dry-them

3

Step
5 Mins

add-boiled-chickpeas-onion-chopped-into-large-pieces-red-pepper-and-tomato-into-the-pot-since-the-vegetables-will-release-their-water-add-a-small-amount-of-water-and-let-them-cook-over-low-heat

4

Step
5 Mins

at-the-end-of-the-cooking-process-remove-the-mixture-from-the-stove-leave-it-at-room-temperature-to-cool-down-add-finely-chopped-greens-and-let-their-aroma-pass-into-the-mixture

5

Step
5 Mins

pass-the-mixture-through-a-fine-mesh-strainer-to-release-excess-water-pass-the-puree-mixture-you-obtained-through-the-food-processor

6

Step
5 Mins

add-strained-yoghurt-and-rock-salt-and-mix-if-you-are-going-to-use-dry-yeast-to-make-it-easier-to-sour-add-it-at-this-stage-add-sifted-flour-little-by-little-and-knead-until-you-get-a-dough-with-the-consistency-of-pastry-dough

7

Step
5 Mins

place-the-dough-in-a-fairly-large-glass-or-steel-pot-you-should-take-into-account-the-dough39s-rising-allowance-and-cover-it-with-a-cotton-cloth-air-the-dough-by-keeping-it-at-room-temperature-in-a-place-out-of-sunlight-for-approximately-3-4-days-and-kneading-it-2-3-times-a-day

8

Step
5 Mins

place-a-clean-cotton-cloth-in-a-sunny-place-or-place-baking-paper-on-large-trays-roll-out-the-pieces-of-dough-with-your-hands-and-place-them-on-paper-or-cloth-let-them-dry-by-turning-them-inside-out-during-the-day

9

Step
5 Mins

crush-the-dried-tarhana-with-your-hands-the-edges-of-which-are-completely-dry-and-the-middle-parts-of-which-are-slightly-moist-and-put-them-in-the-food-processor-grind-it-until-it-becomes-powder-pass-the-tarhana-dough-remaining-in-large-pieces-through-a-strainer-and-repeat-the-same-process-again

10

Step
5 Mins

place-tarhana-powder-on-large-trays-and-continue-drying-in-the-shade-mixing-in-between-place-the-aerated-tarhana-powder-in-clean-glass-jars-close-the-lids-tightly-and-store-the-homemade-tarhana-in-a-cool-and-moisture-free-place