Raw materials such as milk, yoghurt, eggs, corn, wheat flour, barley flour, rye flour, chickpea, lentil, cranberry, ready-made or sourdough, tarhana grass, spice mixtures, cream, vegetable mixes are available in different amounts and mixes in tarhanas produced in Anatolia. Despite these differences in its production, its basic raw material is yoghurt and wheat grain or flour.

If you happen to be in Adana, Kahramanmaraş and Antep regions, you will come across a type of tarhana, which is a mixture of yoghurt and boiled wheat, called “Top Tarhana, Squeezed Tarhana, Yumruk Tarhana” prepared in July and August. Tarhana produced in these regions is also called “white tarhana” due to its external appearance. As in some regions of the Aegean Region and Western Black Sea, a mixture of tomatoes, onions and peppers is not included in tarhana.
In Adana Pozantı and Mersin Silifke areas, while preparing tarhana, wheat, which is called as pounding, splitting or toothed, is boiled with a little salt and water. Some families use milk instead of chickpeas or water during boiling. When this boiled mixture reaches room temperature, it is mixed with the yoghurt taken from the oil, kneaded thoroughly and left outside to ferment for a night or two. Pieces of fermented tarhana dough are taken off and laid on the sheets and left to dry in the shade. The dried tarhana pellets are placed in cloth bags and stored in light and moisture-free conditions.

Tarhana content varies in regions such as İskenderun and Mersin Taşucu. Tomato, onion, pepper, mint, thyme and sourdough are also included in the tarhana variety, which is called “flour tarhana” in these regions. Vegetables are simply minced, then cooked with salt and then left to cool. Then sour yeast, yogurt and flour are added to this mixture. The tarhana dough is left to ferment for a week to ten days. The words in the region are “raised”. At the end of the tenth day, lumps of tarhana dough are removed and passed through a sieve or a colander to crumble. The crumbled tarhana is spread on cloths for a few days to dry again.

In districts such as Karabük and Safranbolu, tarhana is especially disappearing, while maniye type tomatoes are used, which are again seeded, reproduced and increased in production. In these regions, vegetables are not boiled and the most important detail is that the tarhana is left to ferment in the house. Grated tomatoes are prepared with the same amount of white flour or whole wheat flour, sourdough, salt and a spice mixture, which is called as the size in the region.

Tarhana content varies in regions such as İskenderun and Mersin Taşucu. Tomato, onion, pepper, mint, thyme and sourdough are also included in the tarhana variety, which is called “flour tarhana” in these regions. Vegetables are simply minced, then cooked with salt and then left to cool. Then sour yeast, yogurt and flour are added to this mixture. The tarhana dough is left to ferment for a week to ten days. The words in the region are “raised”. At the end of the tenth day, lumps of tarhana dough are removed and passed through a sieve or a colander to crumble. The crumbled tarhana is spread on cloths for a few days to dry again.

In districts such as Karabük and Safranbolu, tarhana is especially disappearing, while maniye type tomatoes are used, which are again seeded, reproduced and increased in production. In these regions, vegetables are not boiled and the most important detail is that the tarhana is left to ferment in the house. Grated tomatoes are prepared with the same amount of white flour or whole wheat flour, sourdough, salt and a spice mixture, which is called as the size in the region.

Raw materials such as milk, yoghurt, eggs, corn, wheat flour, barley flour, rye flour, chickpea, lentil, cranberry, ready-made or sourdough, tarhana grass, spice mixtures, cream, vegetable mixes are available in different amounts and mixes in tarhanas produced in Anatolia. . Despite these differences in its production, its basic raw material is yoghurt and wheat grain or flour.

If you happen to be in Adana, Kahramanmaraş and Antep regions, you will come across a type of tarhana, which is a mixture of yoghurt and boiled wheat, called “Top Tarhana, Squeezed Tarhana, Yumruk Tarhana” prepared in July and August. Tarhana produced in these regions is also called “white tarhana” due to its external appearance. As in some regions of the Aegean Region and Western Black Sea, a mixture of tomatoes, onions and peppers is not included in tarhana.
In Adana Pozantı and Mersin Silifke areas, while preparing tarhana, wheat, which is called as pounding, splitting or toothed, is boiled with a little salt and water. Some families use milk instead of chickpeas or water during boiling. When this boiled mixture reaches room temperature, it is mixed with the yoghurt taken from the oil, kneaded thoroughly and left outside to ferment for a night or two. Pieces of fermented tarhana dough are taken off and laid on the sheets and left to dry in the shade. The dried tarhana pellets are placed in cloth bags and stored in light and moisture-free conditions.

Tangör Tan wrote the tarhana, which was prepared and used differently in every corner of Anatolia.
When we say Tarhana, the first thing that comes to mind is a powder mixture that plays alone in the farthest corner of the refrigerator during the winter months. Tarhana, which smells slightly sour yoghurt and that we think it spoiled when its sour smell intensifies, is a super food that we usually don’t focus on in big cities where life flows so fast, but has been consumed for centuries in the Anatolian countryside.

Tarhana is a fermented food that is made all over Anatolia as a winter preparation and produced in traditional ways. It is generally made by mixing flour or wheat with yoghurt and herbal products, turning it into dough and fermenting this dough. However, the production method and the materials in its content differ from region to region. Tarhana production depends on the variety of local products, natural vegetation, climate, animal husbandry and most importantly the traditions, customs and taste of the person making the tarhana. If you go to Devrek district of Zonguldak, you will see that the tarhana produced in Çolakpehlivan village there are different from the tarhana produced in Dedeköylü village, which is three kilometers further away. And even Fatma Teyze’s tarhana and her next-door neighbor Asuman Granny’s tarhana vary.