How to Make Powdered Tarhana at Home

Powdered tarhana is made with 1 kilogram of tomatoes, 1 kilogram of red bell peppers, 1 kilogram of onions, 1 tablespoon of tomato paste, 1 tablespoon of red pepper paste, 3 tablespoons of yogurt, 10 grams of fresh yeast, enough flour, one 200 ml measure of salt, and spices to taste.

The texture and flavor of tarhana depend in part on the quality of the yogurt; make sure the yogurt is fresh and not close to spoiling. Mint, red pepper, and cumin are among the most commonly used spices.

Place the peppers, onions, and tomatoes in a deep pot. Add two 200 ml measures of water and boil until the vegetables are soft. Drain the vegetables and transfer them to a large bowl; add the yogurt and fresh yeast dissolved in water.

Mix all the ingredients evenly, then gradually add flour and knead. The dough should be slightly loose. Let it rest for about 5 hours, then add a little more flour, knead again, and leave it to rest once more.

Let the dough rest for 3–4 days, adding a little more flour and kneading it each day. This fermentation stage gives tarhana its characteristic tangy flavor.

Once the dough has fermented sufficiently, divide it into pieces and leave them to dry in a cool, sunny place. Drying time depends on the weather, but the pieces must be dried for at least 2 days. Grind the pieces in a food processor once they are thoroughly dry.

Thorough drying is essential for tarhana to keep for a long time; any tarhana left damp can spoil. If the drying area does not get enough sun, an oven set to 70–80 °C / 160–175 °F can also be used for drying.

After drying, tarhana can be stored for a long time without spoiling in an airtight container in a cool, dry place. Powdered tarhana kept in a damp environment can clump and is at risk of mold.

Soaking powdered tarhana in a little water overnight softens it and gives the soup a smoother consistency; skipping this step can make the soup lumpy. Cook tomato paste and pepper in butter, thin the mixture with water, and bring it to a boil. Then gradually add the soaked tarhana, stirring as you do.

Cook the soup over medium-low heat, stirring often to keep it from boiling over or sticking to the bottom. After it comes to a boil, cooking it for another 10–15 minutes helps it reach the right consistency. Serve tarhana soup with a drizzle of butter and mint, alongside kuru kofte or toasted bread.

Powdered tarhana is made by drying and grinding the dough completely. Fresh tarhana is a variety that is frozen in large pieces before the drying stage. It has a thicker consistency and blends into soup more quickly, but its shelf life is much shorter than powdered tarhana, so it must be kept in the freezer.

In some regions, noodles or pieces of thin pastry sheets (yufka) are added to tarhana dough to make kesme tarhana (cut tarhana). These additions combine tarhana’s tangy flavor with the texture of noodles or pastry.