Recipe
Prepared during the summer months and predominantly consumed in winter, this variety of tarhana is made by salting approximately five to ten kilograms of yogurt. The yogurt is placed in basins, covered with a cloth, and left to rest for a period in the lower compartment of a refrigerator. During this resting stage, as the yogurt releases liquid, it is transferred into a cloth bag to drain, after which it is kept in the refrigerator for a further ten days. (In periods when refrigerators were not commonly available, yogurt was pressed into earthenware jars to prevent spoilage.) Subsequently, cracked wheat (yarma), flour, and eggs are added to the yogurt, and the mixture is thoroughly kneaded. It is then left to ferment in the refrigerator for an additional two to three days. Small pieces are taken from the homogenized mixture and dried in the sun. Once fully dried, the winter tarhana is placed into storage bags and kept in traditional pantry areas locally known as “Ayşen.” To prepare tarhana soup, which is an indispensable dish at weddings, the dried tarhana is soaked from the morning onward and cooked by stirring in warm water. Mint and red pepper flakes are added before serving. As winter tarhana may spoil in warm conditions, it should be consumed within one year