Tarhana

Tarhana is a traditional fermented dried soup base used in Turkish and other Eastern Mediterranean and Balkans cuisines. It is made by combining yogurt or fermented milk with flour (usually wheat, sometimes with barley or semolina), and dried vegetables such as onions and tomatoes, together with aromatic herbs like mint, parsley, and sometimes pepper. The mixture is allowed to ferment for several days, developing a tangy flavor, and is then dried into coarse granules or flakes for storage.

The dried tarhana granules are shelf-stable and reconstituted when ready to cook. To prepare, the granules are stirred into water or stock and simmered, often with olive oil or butter, until the mixture thickens into a soup. Additional vegetables, spices, or meat may be added, and the soup is commonly seasoned with paprika, chili, or lemon to taste.

Tarhana has roots in Central Asia and the Near East and is closely associated with Turkish cuisine, where tarhana soup is a winter staple. Similar fermented grain-and-dairy products exist in other regions under names such as trahana in Greece and the Balkans, reflecting shared culinary traditions.

Variations exist in ingredients and fermentation length, influencing color and tanginess. Nutritionally, tarhana provides protein from yogurt and flour and can contribute vitamins and minerals from the vegetables. Properly dried tarhana should be stored in a cool, dry place; once opened, it is best kept sealed and used within a reasonable time.