Traditional · Yeşilkavak ve Eziler, Eşme
Tarhana
Traditional tarhana with tomato, pepper and mint; a labelled product sourced from a registered producer.
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- Ingredients
- Village flour, yoghurt, tomato, pepper, onion, mint, spices and salt.
- How to use
- Tarhana soup (serves 4): Whisk 4–5 tablespoons of tarhana into a glass of cold water until smooth. Add 4–5 glasses of hot water or stock and bring to the boil, stirring constantly. Simmer for 10 minutes. Optionally drizzle with butter sizzled with dried mint and chilli flakes.
- Storage
- Keep in a tightly closed jar in a cool, dry place away from sunlight. Protect from moisture.
Its story
In the villages of Yeşilkavak and Eziler in Eşme, tarhana has traditionally been prepared by several households working together. Flour, yoghurt, tomato, pepper, onion, mint and spices are kneaded into a dough.
The yoghurt ferments the dough over several days. It is then spread on cloths to dry in the sun, crumbled and sieved into powder.
Tarhana is not produced at the planned grant-funded Eziler facility. It is sourced ready-made and labelled from a registered producer and offered through the same catalogue and delivery channels as our legumes.