Tarhana is a food that is kneaded with wheat flour, yogurt, pepper, salt, onion, tomato and vegetable substances, and then extracted by drying, grinding and sifting the dough. The construction of Tarhana is a work that requires labor and time.
There are about 50 kinds of tarhana in our country. Some of these are Aegean, Trakya, Gediz, Kastamonu, Sivas, Göce, migrant(the one who came from balkans), turnip and grape tarhanas. This diversity is due to differences in raw materials used locally.

Aegean Tarhana

A mixture of vegetables obtained by boiling together with tomatoes, peppers, onions and flavoring plants is prepared by mixing yogurt and flour after cooling and left to wait for a certain period of time in this state. The dough, which is broken into small pieces, is dried in the sun by laying on a cloth, passed through a sieve and thinned and left for drying again.

Göce Tarhana

It is common in Ankara, Maraş and Muğla regions. In its production, the wheat split is cooked raw or with little water and salt, mixed with greasy or fat-free bag yogurt in a warm state. At the end of the period, the dough is dried by laying on the sheet in large pieces. This obtained tarhana is also called "top tarhana" in some regions.

Ball Tarhana

In the construction of this tarhana in Isparta, beaten wheat, dill and salt are boiled in water and inflated. When cold, knead with yogurt, mint, parsley. A meringue is laid out in large pieces and dried. Before it is cooked, it is soaked and kept in water.

Tarhana and Health

Tarhana soup has an important place rolls in our health with its nutritional values. Tarhana has a large number of amino acids with vitamins A, B, B1, B2, B6, C, D, E, K, N. It is a source of high quality protein. It is also rich in calcium, iron and zinc. Because Tarhana is a fermented food, the lactose contained in yogurt is converted to lactic acid, and patients with lactose intolerance may also prefer it because it contains low levels of lactose compared to milk.

Storage

After drying, it should be ground in various sizes in houses and kept in cool, light-free environments in cloth bags, barrels, jars. It can be stored between 6 months to 2 years, depending on the appropriate storage conditions. The most important factor that increases the storage time is that the drying process is done well, it is done in hygienic conditions and the environment is suitable.