The earliest records show guests enjoying tarhana at a wedding in the 11th century, evolving into a popular staple in Turkish cuisine.
Tarhana is classified as instant soup because it is sold as a dried food ingredient, requiring only to be dropped in boiling water for preparation.
The unique taste of tarhana comes from fermented yogurt and a blend of herbs, vegetables, and spices, offering a tangy, flavorful addition to meals.
In rural areas, many home cooks make their own dried tarhana mixes, continuing a centuries-old tradition of this beloved soup.
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