Tarhana is a vergorene and dried mixture from flour, yogurt and vegetable, which are used in the Turkish kitchen for the preparation by soups.

For production first vegetables are softly cooked and such as Paprikaschoten, bulbs and tomatoes. Subsequently, the with flour and also Gries as well as yogurt is usually kneaded to a paste, which must ferment covered some days. Then it is dried into small pieces divided, at air, ground still easily damp between the hands and dried a further times. For a particularly fine-grained result the Tarhana can be finally sieved and third time be dried.

A variant is Yarma or Tarhanasi, with which the flour with the yogurt is cooked and the mass in small flat pieces is dried, which should be eingeweicht before the subsequent treatment in hot water.

For the preparation of Tarhana soup (Tarhana ) vegetables are in addition-given such as Paprika, cooking to bulbs and tomatoes as well as Hackfleisch in butter angebraten, the Tarhana flour is interspersed and all some minutes are cooked. Before serving still can be in addition-given.

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