Of all the Turkish dishes, tarhana soup is undoubtedly the Anatolian coke, the soil coke. Ekşilisi drink, drink at breakfast, drink at dinner, drink suhoor. Long story short, the crown of the tables, tarhana is the first that comes to mind when you say soup.
But to prepare homemade dough tarhana, it is necessary to mix its dough, pick the vegetables that give the flavor of the dough one by one and ferment it. If you are ready, we say that we should taral the dough of tarhan and evaluate the last heat.
It’s that easy to make homemade tarhana dough!
If the tarhanas are dry, let’s leave our tarhana soup recipe here
Note: This homemade Tarhana dough recipe is for two jars
Ingredients for Homemade Tarhana Dough Recipe
- 2 kilograms of tomatoes
- 2 kilograms of bulb onion
- 2 kilograms of meat red pepper
- 1 kilogram boiled chickpeas
- 1 bunch of parsley
- 1 bunch of fresh mint
- 1 kilogram strained yogurt
- 4 tablespoons rock salt
- 4 kilograms of flour (to be added gradually)
- 1 teaspoon dry yeast
The Tip of a Homemade Tarhana Dough Recipe
If the weather is hot, you can ferment tarhana without using dry yeast, and make it sour through heat.Otherwise, it is recommended to add dry yeast and speed up the fermentation process.f the dough is watered too much during the holding phase, you can add a small amount of flour. The drying process may take days depending on the sun temperature or where you are drying.When boiling vegetables, you can use the excess water produced in the soup making.You can also make the final drying process in a semi-shade place to prevent the color of the tarhana.
Homemade Tarhana Recipe Dough Cooking Suggestion
You can cook the vegetables you cook in a pressure cooker in a shorter time until it softens in a deep saucepan for use in making Tarhana.
How to Make Homemade Dough Tarhana Recipe?
- Chop the tomatoes into large pieces. Cut in half and chop the fleshed red peppers into large pieces.
- Peel the bulbs into four equal parts. Extract parsley and mint leaves and wash in plenty of water, then dry.
- Boil chickpeas, chopped bulbs chopped into large pieces, paprika and tomatoes in the pot. Vegetables will release their juices and add a small amount of water and allow to cook on low heat.
- Remove the puree mixture from the stove at the end of the cooking process. Soak at room temperature for warming. Add the finely chopped greens and allow the aromas to blend.
- Pass the mixture through a fine-mesh screen to release excess water. Pass the mash mixture you obtain through the food processor.
- Add yogurt and rock salt and mix. If you are going to use dry yeast to facilitate souring, add it at this stage. Add the sieved flour gradually and knead until you get a dough with the consistency of pastry dough.
- Cover the dough with a very large size (you should take into account the swelling of the dough) in a glass or steel pan with a cotton cloth. At room temperature, in a place where the sun does not see the average 3-4 days and knead the dough 2-3 times a day to ventilate.
- Place a clean, cotton swab in a place that is exposed to sunshine, or place greasy paper in oversized trays. Take the pieces from the dough by hand and lay them on paper or cloth. Let them dry by turning upside down during the day.
- Crush the dry tarhana, which is completely moist on the edges, and slightly moist on the middle parts, and take it to the food processor. Extract until powdered. Filter the remaining tarhana doughs in large pieces and repeat the same process.
- Continue to dry in the shade by taking the powder tarhana into large trays and mixing in between. Keep the ventilated dust tarhana in clean glass jars and close the lids tightly and store in a cool and moisture-free place.