Tarhana
Tarhana or Trahanas is a fermented and dried mixture of flour , yogurt and vegetables , by the Persian cuisine to the kitchens in the Balkans and Hungary (for example, in the Albanian , Bosnian , Turkish or Greek cuisine ) for the preparation of soups is used .
To make it, vegetables such as peppers , onions and tomatoes are first cooked soft and mashed or chopped raw. Then the puree is kneaded with flour and usually also semolina and yoghurt to form a dough that has to ferment for a few days, covered. Then it is cut into small pieces, spread out flat and air-dried, rubbed between the hands while still slightly damp and dried again. For a particularly fine-grained result, the Tarhana can finally be sieved and dried a third time.
A variant is Yarma or Göce Tarhanası , in which the flour is boiled with the yoghurt and the mass is dried in small flat pieces, which should be soaked in hot water before further processing.
For the preparation of Tarhana soup ( Tarhana Çorbası ) the Tarhana powder is dissolved in a little water; then this porridge is poured into cold water and boiled, stirring constantly, until the soup takes on a creamy consistency. Finally, season with salt, paprika and butter or margarine.
In a less traditional method, tomato paste and minced meat are fried in butter , cold broth or water are added, the tarhana flour is sprinkled and everything is brought to the boil while stirring constantly. Croutons can be added before serving .
There are also Tarhana variants with sucuk , turşu (pickled vegetables), tomatoes or sliced boiled sausages as a filler.
Regionally, part of the water is replaced by milk, which produces a light and creamier Tarhana soup.
See also
Individual evidence
- ^ A b Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “tarhana” .