ROMSO Cyprus Knowledge Base

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Tarhana soup is a kind of soup, which is seen in a wide geography such as Anatolia, Balkans and Central Asia. The important part of the Tarhana soup consisting of yogurt can be stored for a long time, as it is in the form of dry powder as nutritious. Mecmuâ-i Fevâid, Ali Veliref Dede's Food Risalesi, Melceü't-Tabâhînda recipe was given.

Ethology
The word of sweat. in Persian as the origin of this soup is shown. It is thought that the word is coming out of this way and English.

Tarhana making
It is usually done in this way, along with changing according to the particles. Yogurt, dried mint, wheat flour, dried red pepper, green pepper, if desired onion is thoroughly chopped and mixed. The mortar, which has been brought to the dough, is expected for at least one week for covering with a top cloth inside a container and bulking. The waiting time determines the type of turhana. Accordingly, the turhana, which has been left for longer periods of time, becomes sour turhana, which is taken to dry with less waiting and dried. Yeast mortar is kneeed on a knitted weaving or cloth in parts and is expected to dry in an open air, shaded place. It is stored by hand-held vulcanizing powder, while in some regions it is dried in larger parts or simite.

Soup making
To make Tarhana soup, 6 tablespoons of turhana are put into a bowl. 1 cup of water is added and slightly mixed for melting. On the other side, 3 liters of water are put. For 2 tablespoons of butter, 2 tablet broth is added. 2 tablespoons are put in the saucepan and left boiling. The water is gradually added to the turhana pot, which is mixed and dissolved in the bowl. Meanwhile, the material in the pot is constantly mixed. Or the turhanas are ball. It is recommended to add the water and meat water cold after roasting the butter, bark and turhana first in the pot for bakers. It should be constantly mixed until it boils to make Tarhana melt. A little salt and sugar can be put on the taste. Tarhana is completely melted in the pot and is left to boil. A amount of boiling water can be added if it is dark. It can be served with pickled, mint, green pepper, turp, fresh grape, tomato as well as by consolidating dried bread pieces.

Tarhana soup in Turkey
He is famous in Thrace region in Turkey and in the districts of Uşak, Edirne, Afyon, Çankırı, Malatya, Kahramanmaraş and Gediz, Beypazarı, Bandırma and Gönen.

In the western regions of Turkey, especially in the tradition of Rumelia soup, sack yoğurdu, flour, tomato, dry onion and necessarily cinhana, salt, as much as desired, is prepared using bitter pepper, no other additives are used.

Muğla Göce Tarhana
Muğla Göce Tarhana is registered and geographically marked by Turkish Patent and Brand Authority.

Uşak Tarhana
Uşak Tarhana; wheat flour, full-fat yogurt, red pepper, onion, do