CANAN KARATAY’S RECIPE OF TARHANA

It is considered a synbiotic because it contains both probiotics and prebiotics, which are very good for human health. Due to these features, it is a suitable food especially for elderly people and babies, where insufficiency of digestive enzymes is common. If you knew the benefits of tarhana, you would start drinking tarhana several times a week, regardless of summer or winter. Tarhana, which contains dozens of vegetables, spices and yoghurt, is prepared during the summer months to be consumed in the winter.

NATURAL VINEGAR, CHEESE, TARHANA…
It contains tomatoes, green peppers, onions, red peppers, fatty yogurt, parsley, dill (in some regions, tarhana herb, milk, salt, hot and sweet red pepper).

Tarhana contains vitamins A, B and C. It is a very rich food, especially in terms of B vitamins. In addition, it contains calcium, zinc, iron, iodine, sulfur and plenty of phosphorus.

Experienced Doctor Canan Karatay drew attention to the protection of body-friendly bacteria and made important warnings about 3 nutrients. Canan Karatay, who gives advice on nutrition; emphasized the importance of natural vinegar, cheese and tarhana.

CANAN KARATAY’S RECIPE OF TARHANA

How to make Tarhana? How to make tarhana, which is a medicine for diseases in winter? According to the news in Akit; prof. Dr. We have compiled the recipe for tarhana from Canan Karatay’s book, Karatay Cuisine. Here is Canan Karatay’s recipe for tarhana…

HOME MADE TARHANA RECIPE

1.5 kg of wheat flour
500 g of onion
500 g of red pepper
1 kg of tomato
1 kg of strained yoghurt
1 bunch of parsley
1 bunch of dill
1 bunch of basil
1 bunch of basil
2 teaspoons of crystal rock salt
1 vineyard of tarhana herb (from the Aegean region)

THE TICKET OF TARHAN

The more you shrink and crumble the tarhana during the drying phase, the less you will get tired while scrubbing by hand.

HOW TO MAKE TARHANA?

Chop the onions, tomatoes and peppers that you peel and clean. Do not neglect the seeds of the peppers.
Wash and sort out the parsley, basil, basil and dill.
Chop the falcon, pepper and tomato you have prepared and throw them into a large pot. If you wish, you can pass it through the rondo.
Put the tarhana herb in the pot with the tomato mixture and let it cook on low heat.
When the ingredients get the consistency, remove the tarhana herb. Then take the remaining ingredients into the mixing bowl.
Add flour and strained yogurt and knead for a while. Rest the dough.
Add the prepared greens to the dough. After kneading for a while, cover the dough with a cloth and let it rest again.
Add 1 tea glass of flour to the dough for 5 days and knead it again. Sprinkle flour on the dough after each kneading.
At the end of the fifth day, the dough should be sour, that is, leavened. After continuing the same process for two more days and sweetening the dough with salt, proceed to the drying process.
Lay a clean, white sheet in a cool, airy place. Take small pieces of dough and lay them on the sheet. Shrink these pieces continuously throughout the day and dry them inside out.
The dough, which dries for a day or two, is ready to be pulled on the second or third day. Bring the dried dough pieces to a coarsely ground consistency (corn flour consistency) by rubbing them in the food processor, between two hands if you wish, or waiting for them to dry very hard and giving them to the mill.
Cover it in crumbled form and let it dry well in the shade for a day or two. Then put it in a cloth bag and store it in a cool and dry place.