Turkish Tarhana Recipe | Turn Veggies In To A Fermented Soup & Use Year Long!
ฝัง
- เผยแพร่เมื่อ 12 ธ.ค. 2019
- Tarhana is a very famous ancient recipe in Turkey. It is a dry fermented soup mix made with tomatoes, peppers, onions, fresh herbs, and more. After you make the dough you ferment it for 10 to 15 days depending on the weather and how sour you want it to be. Then it is dried and made it a grainy powder. If you dry it perfectly, you can enjoy it a year long.
Here is the written recipe: www.turkishfoodtravel.com/2020...
There are many versions of Tarhana throughout the Anatolia, with or without vegetables, with different grains, using milk and other spices. Also, there are creamy undried versions too that you can keep in the refrigerator or even freezer. In this version, I am going to cook the veggies get the juice our so it will be more nutritious in veggies and with less flour.
Ingredients To Make Tarhana Soup Mix:
1 kg. sweet red pepper
1+1/2 kg tomatoes (try to buy the kinds that have the most flesh)
1/2 kg. sweet green pepper
300gr. cooked chickpeas
1/2 kg. thick plain yogurt
1kg. onion
2 tbsp salt
1 bunch of mint (you can add dill too)
2 tbsp Boy otu (fenugreek)
About 2kg to 2+1/2 kg. flour
clean table cloth
food processor or strainer in different sizes
For more Turkish Cuisine recipes don't forget to subscribe and press the notification button: / @tft
Follow me from on social media and website
INSTAGRAM: turkishfoodrecipes_
Facebook: / turkish-food-recipes-b... - แนวปฏิบัติและการใช้ชีวิต
We always make tarhana soup for sick people and children it’s very healthy and strong!!
Merhaba Dear Turkish Food & Culture Lover Friend! :) I am excited to finally share Famous Tarhana recipe from Turkey. I want to note some points here:
1- This yields a lot of soup mix you can enjoy year-long and share with your family or friends. You can make 1/4 of the recipe when making for the first time and try it. This way it might be easier to do it too.
2- The best time is the end of the summer and the beginning of fall where veggies are in the season and sun is plentiful but since the channel has worldwide visitors :) and you can find the vegetable year long and you can try to dry on very low heat in the oven I didn^t want to wait for more to share it with you :)
3- As I said in the video after the Tarhana dough is fermented you can make small portions and freeze in freezer bags to use it... Let me know your thoughts and if you have similar recipes like this :)
your video is clear ...but Idont kniw how to use tarhana to make the souo at the end? ...thanks frim Egypt
This is so amazing, I never knew such a thing existed . Your videos are so interesting and well done . Thank you for taking the time to produce them for us ! You never fail to fascinate, I love to learn about your recipes and culture . Can't wait for the next video. Love from USA ❤️.
You welcome. I am happy to be part of sharing my culture ❤️ Greetings from Istanbul
Turkish Food Travel would it turn out well, if we used a food dehydrator?
@@txgal2986 I will use a dehydrator.
We made tarhana in Macedonia, but this way is completely unknown to me. We made it from flour, water, yoghurt, eggs, salt. This is amazing, I would love to try this recipe
@@vrjanice2no había pensado en eso gracias por el tip. Una pregunta, como se preserva por más tiempo el polvo de tarhana ??
This is such a delightful video. I love these kinds of food preservation recipes.
Here in the US, it is rare to find true fermented food. Bread is usual so long as it is a Sour Dough. This sounds so odd to me, but looks amazing! And you make it sound like the smell is fantastic! I deeply appreciate this. Fermented food is one of the better foods to eat for humans/people. The good enzymes and proteins in the fermentation help build immune systems and help lower cholesterol. I will have to try this (on a smaller scale, lol) one day! Thank you.
You welcome ☺️ It has its own taste and smell. It is strong at the first days of drying it but we usually like it. Hope you like too. And most importantly yes it is a good option as a fermented foods ☺️
Hello from Arkansas ! I completely agree with you, this recipe is so intriguing. It looks so delicious and healthy. I was wondering if it could work in an instant pot ? Or maybe a small batch in the IP cooking blender because it cooks and purees soup at the same time, then add to a mixing bowl for the fermentation process ? Perhaps chick pea flour instead of regular flour for gluten free ? The tomatoes and peppers must smell amazing ! Maybe add cumin and cilantro for an Americanized Tex-Mex recipe since fresh mint is harder to find?
Thank you Turkish Food Recipes for all your wonderful videos ! Love from USA ❤️
@@juliewhite7469 hi there! I think you could try all those spices. Food (to me) is like music. Learn the right way to create it, and then add on once you do, you then learn not only about the (in this case) Turkish people and culture, but you then add a little of your own soul and love to that, and become more loving towards others. My only suggestion is to first try to make it like how She makes it, with the parsley and not the mint. To get to know the flavor profile; just a small batch. And this will help you learn exactly how it will dry in your personal kitchen. And then try it with the other spices now that you know how it is meant to dry out and look. Food is pretty forgiving (other than bread, bread is picky, lol); so try it with different flavors of spices! I'm not as good with hot peppers, so I always look for the mild ones. That's how I try my stuff first when I make it here. I have followed her directions on her lentil soup, and later on I added Chicken and used vegetable stock, then chicken broth instead of water. Once you know the base, or root of something, you can adapt from there!
I however will always follow her bread recipes to a T . Bread is sooo picky! LOL!
I grew up eating this, thus I looove it
I love this soup. I had no idea it took so much time and effort to prepare it! Thank you!
Hi. It would be lovely if you made a video of how you make the tarhana soup! Love the channel and recipe’s!
Thank you so much for sharing this! Truly a labor of love.
Another winner! Thank you. I'm looking forward to learning how to use tarhana.
Fascinating! This looks amazing.
yummy Tarhana from my mother inlaw in maras merhaba from 🇵🇭🇹🇷❤️
Tarhana powder is great, I‘ve been looking for long for a good and detailed recipe which doesn’t use yeast. Teşekkür ederim 😊🙏
Splendid, flavorful and another healthy soup recipe. We can smell Tarhana by sitting here. Impressive presentation.
👌👌👌
This seems very healthy. I’m definitely going to try it. Thank you for sharing. 🤩🥰🙏
This is great!!! I always wanted to learn how to make trahana
Oh? I’ve never seen this kind of thing before... what a great idea with the sour dough starter and allowing it to ferment, fermented foods are so good for you! It would good as a quick healthy meal... thank you for sharing
Wow thanks for sharing such a traditional recipe. Very interesting!
Looks Great! It's so awesome seeing recipes that you can store over very long periods of time. I would like to say that the Turkish culture has affected me greatly and maybe one day I will earn the honor to go to the dream land!😊
Very interesting it's looks yummy
It seem like a good way to preserve summer food for hungry times! I may try it.
Thank you for sharing. Fermented foods are most important and the traditional ones are best. I am already thinking of ways to adapt this to foods available to me. Again, thank you for sharing.
Wow looks great thank you. I will try this soon and let you know how it turns out.
Thank You very much for this recipe
Wow! Super delicious!
I simply love this çorba 😋😋
Thank you for the recipe I love this soupe
iam so glad i found ur videos iam into turkish food. may god bless you
Thank you so much Aysenur. You explain it so easy.
You are welcome 😊 Let us know the result if you try!
Great idea! This would be great to make at harvest time when you have so many vegetables. Kept in an airtight container, this would be so nice to have in the winter.
Thanks so much for all the details. I learned how to make it from my grandmother who has Turkish origin. We only use flour, yogurt and salt to make it. But I will try adding the veggies next time I make it. We serve it with fried cheese and butter and a pinch of paprika on top.
Thanks for sharing! Hope you enjoy my version too! That is so valuable that she thought how to make it. May I ask where are you from? Where do you live
It's looking very tasty
Perfect. Perfect
Looking tasty . I love your country ❤ lot of love from sri lanka 🇱🇰 🇱🇰
Thank you Ma’am, following you from KY USA
Great Ayesha
Marvellous recepie
Great recipe!!!!!👌
Nice video for Tarhana making.
It is a delicious meal mum thx
Outstanding skills 👍 thank you
Very nice thank you for sharing and especially in English . From Qatar
So wonderful. Thank you for this! From Canada.
You’re welcome
Great video, thank you for sharing your recipe. Trukish, one of the great cusines of the world.
MashaAllah abla Aysha, this reminded me when I was a child, loved the season when my mum used to make trahan,it was hot summer school holida , nice hot days to dry it🌻 in Bosnia we make it with tomatoes only, but when you cook it as a soup then we use chicken broth and we add other veg..it's lovely ❤love trahan ..will try your recepie InshaAllah ..thank you for sharing it🌹
Good lovely memories 💕 your welcome 🌿
Looks delicious ❤️
Very nice 👍😋😋a lot of work but looks delicious Thanks for sharing I love Turkish food ❤🍲
Wow, what an extraordinary recipe! I feel compelled to try it, too
🤗
This is amazing...
Nice job ..,Thanks for sharing
LOVE! I cannot wait to try this recipe! Absolutely amazing and probiotic rich!
Indeed! Hope you enjoy
Mashallah ur r best nd ur recipes also my dear sis thnx fr sharing
Nice dish
Yuuuuuum perfect 4 this weather
Masha Allah you have got great skills😍😍😍😍😍😍🇵🇰🇵🇰🇵🇰🇵🇰🇹🇷🇹🇷🇹🇷🇹🇷
Awesome recipe 👍 💖
Very interesting procedure, great nutritious recipe
This is a masterpiece, Mashallah!! Would you please make Kaiseri Manti? I love this dish.
Thanks, your Iranian fan 😀
Sim... maravilhosa Tarhana.🇹🇷🫕🥣
E muito grata por compartilhar!!!
💚🌻🇧🇷🎶
Muito obrigado.
Marhaba Abla Masha Allah ur turkish food r very delicious and healthy not to much spices and not to much oil I think I change my diet into ur food.
salaam wow this recipe is very good
Sooooooooooo delicious 😋 I try it 💓♥️
Assalamu alaikum aabla. This is mrs.Aslam Turkey lover from India. 1st comments. iyi günler dilerim aabla....
Alaikum Salam dear
Merhaba..... 😍❣I live in Turkey and turkish cuisine seems so delightful woww 😍❣
As a turkish we do it for kilos and use it for whole year. Once you prepare that powder style thing it is so easy to make. Especially for cold winter it is very good choice to make. Both delicious and also extremely nutritious. Btw like she said we have Tom's of different style. For example my family dont like sour much so we prefer to not wait to ferrante much since it will get sourer. Also we dont use yogurt for it but much more tomatoes. It can differ from one city to another
Thanks for the details 😊🙋🏻♀️
harika! ellerine sağlık.
Mashallha very nice from UK
Assalamu alaikum abla........I like your recipes ....very nice one that too traditional
Wow.... there is a lot of work involved, but I think it is delicious. It will be in me "food list" this year. Istanbul is on my city breaks wishlist, one important motive it is the Turkish food. As I notice on Instagram, you are a chef, so it will be a pleasure for me to eat to your restaurant.
Beautifully explained
Thank you
My pleasure 😊
Fascinating. In a way similar to zurek soup from Poland.
My friend made tarhana soup and i thought it was a grain. How insightful! Lovely ingredient! Thank you!
Your welcome 😊🌿 yes it is different and delicious
Thank you
Will do this 💪🤜🤛
Oh this is like a vegatable stock soup..looks yummy.... thank you....
You're welcome 🙂
Very difficult recipe but I think is recipe is good for health and INshaAllah I will try soon 👍🏻😘
Sağlıklı yiyecekleri paylaştığınız için teşekkür ederiz. Unutmayın ki çeviri Google’dandır. Hindistan'dan çok sevgi
Rica ederim. Selamlar
Thanks for a so interested and extraordinary recipe. I did not know about it. Kind regards from chile in South America.
My pleasure hope you taste it one day too 😊
I think this must be what I brought back from Turkey and could only remember having been told it was "for soup" - but I didn't realise it was the actual thing waiting to be reconstituted! Anyway, it was used up by sprinkling on soups and was delicious.
When you see this version of dried instant soup - using only natural ingredients - it makes you wonder why commercial manufacturers of packet soup have to use so many additives.
Is the yoghurt (dairy) essential? Would the recipe work using vegan yoghurt?
Now that we are learning the value of foods which can be stored for a long time in case of shortages this is so useful - thank you for sharing this.
Very interesting.We don't have such receipes.But we also fermented fern , bamboo shoots etc all fish /anchovies n local macherel.
My mother in law is from kastamonu. She served me this soup, so good! Thank you for sharing the recipe!
My pleasure 😊
I realy enjoy your recipies and your nice english accent.
Thank you so much 😊
Nice 👍🏻
WOW!!
Hey Aysenur..I'm watching you from Bangladesh... You'r doing good..best wishes for you..❤❤
Just like my mom used to make
I will try it,so yummy, thanks your recipe..I like your recipe, I like you & Love you sister..
You welcome Afroza.
Thank you sister! In Bulgaria ,we will put some crumbs and some feta cheese in it/when prep. the soup/ perhaps some dried hot pepper flakes !
This is amazing.
Your channel is teaching me so much about Turkish cuisine and culture.
Can we buy this powder ready made?
What the taste like?
Soure vegetable soup?
We have Turkish store here were I live.
Thank you so much for your time and English recipes.
Yummy😍
I love the dishes whatever u make 🤗🤗🤗love u sister😇😇😇
Thanks dear
Merhaba , yemek çok iyi . Çok seviyorum. I'm still learning Turkish by the way so I hope I said it well. Keep it up for this channel! Looking forward to more Turkish recipes. I also hope to see more vegetarian concept on your channel. teşekkür ederim
Merhaba teşekkür ederim. Ne güzel öğrenmeye ve yazmaya devam edin :) I have vegetarian recipes too by the way 🙋
Fascinating! It always gives me a sense of wonderment to think of a recipe being used after hundreds (thousands?) of years. I think of the trial and error that went into the development of the recipe. Preserving dairy produce must have been precarious because of the risk of food poisoning, but they made it work! Can't wait to see Aysenur using it in the next recipe x
Thanks thats right. It is wonderful to see how people achieved in preserving food in History. Yes I will share hopefully
Tërhana is an arnavut/ albanian breakfast, the way we prepare it turns out kind of like oatmeal and we add hot butter or ghee, we make it with grain only no veggie, but same idea.. didnt realize turkish people make this too..lots of food adaptations from one another during the ottoman times
Coool .
Very nice , do you have video how you make your Yogurt ?
Assalamu Alaikum sister 😊 I really love and appreciate your recipes. May Allah bless you. Can I add oats flour or red lentils instead of regular flour in this recipe? Thanks for sharing this recipe once again ❤
So interesting recepie but a little bit hard.but i feel the smel and the tast
Can you invite me to your Home 😍?
I'm on a mission to try as many fermented foods as I can both to try new flavors and all because fermented foods are good for you. It doesn't get too cold where I live even in winter so I might try this soon. Thank you, ma'am.
Hi Samurai Bat, that’s a great mission. 😊 I hope you enjoy this too. Where are you from?
@@TFT Texas!
Harika, video mükemmel olmuş, emeğinize hayranlık duydum, ilk kez merak etmiştim var mıdır diye bir arkadaşına göndermek için İngilizce olması gerekiyordu ve sizi bulduğuma çok sevindim selam sevgiler
Rica ederim sevindim yorumunuza ve yabancı arkadaşınız ile tarhana paylaşmak istemenize. Sevgiler
Wow...I saw this soup mentioned on another one or your videos and was curious about how to make it but this is definitely a labor intensive process. My question was what is the purpose of the chickpeas? Outside of texture does it have any affect on the fermentation process?
It looks like lentils when you blend it the second time,I have the Tarhana,I will try this recipe