Traditional Tarhana Preparation And Soup Recipe

Turkey also described in this video you will see the traditional Tarhana made each year
materials, preparation, drying stage in the sun, how to store it and you will watch this mixture become soup
Materials needed 4 kilograms of onions
2 kilogoram chickpeas
pressure cooker
3 kilograms of tomatoes
5 kilograms of red peppers
3 kilograms of filtered solid yogurt
3 liters of milk
yeast
250 grams of salt
20 kilograms of sifted wheat flour

chickpeas are soaked with cold water and left for one night
adjust the amount of chickpeas with scales and let cool water
Drain and wash the water of chickpea moistened for 1 night
add chickpeas to the pressure cooker
we don't have a large saucepan and therefore we will cook the ingredients in 4 pots
wash the onions and add to the chickpeas
Add 2 liters of boiling water
Set the saucepan cooking program and boil for more than 1 hour
chickpeas and onions are in the cooking stage and other preparations
wash and slice the tomatoes
wash red peppers

remove and slice the seeds of red peppers
add tomatoes to the bottom of the pan
add red pepper on top of sliced tomatoes and cook
control the chickpeas and onions cooked in pressurized pots
Total 4 pots this way will be our material
Doctors in Turkey are suggesting that this soup for probiotics
This mixture is recommended because it is very useful for children
Prepare sifted flour in 20 kilograms
chop the cooked peppers and tomatoes with a mixer
need to filter vegetables
using a blender can achieve a more streamlined consistency
filter the mixture and dry the pepper and make the natural powder pepper

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add tomatoes and onions to a large and deep pot
Add boiled chickpeas and onions
Yeast can be added into warm milk
add salt
a dough to be obtained by adding flour
add flour
Add strained yogurt
Add milk and mix completely
Two large mixing bowls will be required because the material is too
a non-fluid dough was obtained and the pulp rest overnight
fermented dough will be swollen and overflow in the morning
is now ready to dry tarhana pulp in the sun
Prepare a clean cloth to spread the dough in the sun
If you use black cloth sunlight more effectively
add flour on cloth
divide the dough into equal pieces with the help of a spoon and lay it on the sun
It will be better to work 4 people to do this work
sun-dried doughs will continue to rise with the effect of yeast
You can see how the dough swells in 5 hours
ensure that the swollen doughs get air
Flip the other side of the dough after 6 hours
shrink the dough a little more on the second day and speed up drying
on the third day the doughs are completely dried and milled in the mill.

According to the condition of the air, it will be completely dry and ready in 3 or 4 days.
there is a special machine in the flour mill in my city
tarhana is milled into flour with this machine
25 kilograms of material is ground in 2 minutes and ready to make soup
can be stored in glass jars after powdering
Materials needed to make 2 bowls of tarhana soup
2 spoons tarhana
2 bowls of cold water
blender
deep mixing bowl
liquid sunflower oil and butter
spices, red chili peppers
dried mint black pepper and salt
1 grated tomato
Add 1 bowl of water to the pot and boil
Add 2 spoon powderd tarhana to the mixing bowl
Add cold water and mix

1 tomato grate
Add liquid sunflower oil
add the grated tomato
Add spices and mix
wait for the water to boil
you can make this soup by frying tomato paste in oil
add butter to the pan
tomato water after boiling for 5 minutes and then add tarhana
Boil for 15 minutes
add red powdered pepper and mint to fried butter
tarhana soup ready to serve after boiling well enough
Serve by adding hot butter on top