Homemade Tarhana (Homemade Tarhana)

Hello Dear Friends,

This recipe has been waiting to be shared with you for a long time. I went to Akyaka twice this summer. My first visit was the beginning of April, but my second visit was at the beginning of June and I had the opportunity to try many recipes by preparing them myself. My favorite of these dried tomato appetizer, yogurt Game and that I collected and built with my own hands rock pickle it happened. Moreover Silcan I also met and cooked different herbs such as

My journey, which was based in Akyaka for 1 week, started from Marmaris Turunç and continued until Antalya Kaş. When going from one place to another tarhana We even did it :) Yes, I'm not kidding, thanks to the weather, which is almost zero humidity compared to Istanbul and is very hot even in June, in a total of 5-6 days without getting too tired. tarhana we prepared.

Everyone's a tarhana It has adhesion. Some people add chickpeas after boiling the pepper and tomato together. Some tarhana He adds a herb called grass weed, which the people of Istanbul do not know much about. Some make it with chickpeas, some make the dough by itself. This is a very tasty dish that I prepared with my aunt and does not require too many ingredients. tarhana recipe. We add 1 piece of bread dough to speed up the process. Bread dough is already sold in bakeries, but those who say I can't find it can add 1 pack of fresh yeast.

You can even add mint, parsley, green pepper to your taste. This was the first experiment I've personally been in, and I'm planning to try different recipes next year.

The important thing is to remove the tarhana after it is dried well, otherwise it will mold. If you are not sure how to dry it this season, you can jar it after drying it in the oven you have brought to 70-80 degrees. You can also store them in cloth bags, if desired.

Note: The greater the amount of pepper, the darker the color will be. I'm ready tarhana I also roast a little tomato paste first to give it extra flavor while cooking. For this reason, we kept the amount of pepper low so that it does not get darker.

Love…

Ingredients for Home Tarhana (Making Tarhana at Home) Recipe

• 1 piece of bread dough (those who cannot find it can use 1 packet of 42 gr fresh yeast)
• 3-4 red bell peppers (500 gr)
• 3-4 medium tomatoes 500 gr
• 500 g strained yogurt
• 1 kilo flour (for starters)
• 500 g onion
• 2-3 tablespoons of salt
• Flour (the amount will be adjusted according to the consistency and added in daily kneading)

Fabrication:

1. Remove the stems from the bell peppers, remove the seeds and boil them until soft.
2. Cut the tomatoes in 2 and grate them.
3. Put the bell pepper, peeled onions and grated tomatoes in a blender until they get a puree consistency.
4. Take the ingredients you have passed through the blender with a deep and wide lid.
5. Knead by adding bread dough, yogurt, salt and flour on it. If the dough is too sticky, add some more flour and continue kneading until it reaches the consistency of bread dough.
6. Cover the dough and leave it to rise in a warm place.
7. Knead 3-1 times a day for at least 2 days and wait for the dough to sour (rot). Lay a tray or newspaper underneath as the dough may overflow. If it gets too runny, add some flour while kneading.
8. When the smell of the dough turns sour and gets the consistency of tarhana, spread it on a clean cloth as thinly as possible. (this will make it easier to dry)
9. Turn the dough that starts to dry upside down. Break it down from time to time and continue to dry by turning.
10. Continue to turn the dough inside out for 1-2 days. When the color is lightened and dried, put it in the blender and grind it as small as possible.
11. Spread the prepared tarhana on a baking tray and let it dry for another 1-2 days.
12. You can take the tarhana, which you are sure is completely dry, into the jar. If you are not sure, put it in a cloth bag and let it breathe and remove it.
13. You can make your soup using 2-3 tablespoons.