Merhaba Dear Turkish Food & Culture Lover Friend! :) I am excited to finally share Famous Tarhana recipe from Turkey. I want to note some points here: 1- This yields a lot of soup mix you can enjoy year-long and share with your family or friends. You can make 1/4 of the recipe when making for the first time and try it. This way it might be easier to do it too. 2- The best time is the end of the summer and the beginning of fall where veggies are in the season and sun is plentiful but since the channel has worldwide visitors :) and you can find the vegetable year long and you can try to dry on very low heat in the oven I didn^t want to wait for more to share it with you :) 3- As I said in the video after the Tarhana dough is fermented you can make small portions and freeze in freezer bags to use it... Let me know your thoughts and if you have similar recipes like this :)
This is so amazing, I never knew such a thing existed . Your videos are so interesting and well done . Thank you for taking the time to produce them for us ! You never fail to fascinate, I love to learn about your recipes and culture . Can't wait for the next video. Love from USA ❤️.
We made tarhana in Macedonia, but this way is completely unknown to me. We made it from flour, water, yoghurt, eggs, salt. This is amazing, I would love to try this recipe
Here in the US, it is rare to find true fermented food. Bread is usual so long as it is a Sour Dough. This sounds so odd to me, but looks amazing! And you make it sound like the smell is fantastic! I deeply appreciate this. Fermented food is one of the better foods to eat for humans/people. The good enzymes and proteins in the fermentation help build immune systems and help lower cholesterol. I will have to try this (on a smaller scale, lol) one day! Thank you.
You welcome ☺️ It has its own taste and smell. It is strong at the first days of drying it but we usually like it. Hope you like too. And most importantly yes it is a good option as a fermented foods ☺️
Hello from Arkansas ! I completely agree with you, this recipe is so intriguing. It looks so delicious and healthy. I was wondering if it could work in an instant pot ? Or maybe a small batch in the IP cooking blender because it cooks and purees soup at the same time, then add to a mixing bowl for the fermentation process ? Perhaps chick pea flour instead of regular flour for gluten free ? The tomatoes and peppers must smell amazing ! Maybe add cumin and cilantro for an Americanized Tex-Mex recipe since fresh mint is harder to find? Thank you Turkish Food Recipes for all your wonderful videos ! Love from USA ❤️
@@juliewhite7469 hi there! I think you could try all those spices. Food (to me) is like music. Learn the right way to create it, and then add on once you do, you then learn not only about the (in this case) Turkish people and culture, but you then add a little of your own soul and love to that, and become more loving towards others. My only suggestion is to first try to make it like how She makes it, with the parsley and not the mint. To get to know the flavor profile; just a small batch. And this will help you learn exactly how it will dry in your personal kitchen. And then try it with the other spices now that you know how it is meant to dry out and look. Food is pretty forgiving (other than bread, bread is picky, lol); so try it with different flavors of spices! I'm not as good with hot peppers, so I always look for the mild ones. That's how I try my stuff first when I make it here. I have followed her directions on her lentil soup, and later on I added Chicken and used vegetable stock, then chicken broth instead of water. Once you know the base, or root of something, you can adapt from there! I however will always follow her bread recipes to a T . Bread is sooo picky! LOL!
Thanks so much for all the details. I learned how to make it from my grandmother who has Turkish origin. We only use flour, yogurt and salt to make it. But I will try adding the veggies next time I make it. We serve it with fried cheese and butter and a pinch of paprika on top.
Thanks for sharing! Hope you enjoy my version too! That is so valuable that she thought how to make it. May I ask where are you from? Where do you live
As a turkish we do it for kilos and use it for whole year. Once you prepare that powder style thing it is so easy to make. Especially for cold winter it is very good choice to make. Both delicious and also extremely nutritious. Btw like she said we have Tom's of different style. For example my family dont like sour much so we prefer to not wait to ferrante much since it will get sourer. Also we dont use yogurt for it but much more tomatoes. It can differ from one city to another
MashaAllah abla Aysha, this reminded me when I was a child, loved the season when my mum used to make trahan,it was hot summer school holida , nice hot days to dry it🌻 in Bosnia we make it with tomatoes only, but when you cook it as a soup then we use chicken broth and we add other veg..it's lovely ❤love trahan ..will try your recepie InshaAllah ..thank you for sharing it🌹
Looks Great! It's so awesome seeing recipes that you can store over very long periods of time. I would like to say that the Turkish culture has affected me greatly and maybe one day I will earn the honor to go to the dream land!😊
Thank you for sharing. Fermented foods are most important and the traditional ones are best. I am already thinking of ways to adapt this to foods available to me. Again, thank you for sharing.
Oh? I’ve never seen this kind of thing before... what a great idea with the sour dough starter and allowing it to ferment, fermented foods are so good for you! It would good as a quick healthy meal... thank you for sharing
I think this must be what I brought back from Turkey and could only remember having been told it was "for soup" - but I didn't realise it was the actual thing waiting to be reconstituted! Anyway, it was used up by sprinkling on soups and was delicious. When you see this version of dried instant soup - using only natural ingredients - it makes you wonder why commercial manufacturers of packet soup have to use so many additives. Is the yoghurt (dairy) essential? Would the recipe work using vegan yoghurt? Now that we are learning the value of foods which can be stored for a long time in case of shortages this is so useful - thank you for sharing this.
Great idea! This would be great to make at harvest time when you have so many vegetables. Kept in an airtight container, this would be so nice to have in the winter.
Fascinating! It always gives me a sense of wonderment to think of a recipe being used after hundreds (thousands?) of years. I think of the trial and error that went into the development of the recipe. Preserving dairy produce must have been precarious because of the risk of food poisoning, but they made it work! Can't wait to see Aysenur using it in the next recipe x
I'm on a mission to try as many fermented foods as I can both to try new flavors and all because fermented foods are good for you. It doesn't get too cold where I live even in winter so I might try this soon. Thank you, ma'am.
Hello here in Greece we have trahana made with sheep and goat milk and flour. The milk can be sour too. You can find videos on you tube with Greek trahana to compare the process. In north Greece thraki region they make a similar trahana as yours. Kisses from Greece. Food has no frontiers. 😊😊
This is amazing. Your channel is teaching me so much about Turkish cuisine and culture. Can we buy this powder ready made? What the taste like? Soure vegetable soup? We have Turkish store here were I live. Thank you so much for your time and English recipes.
Splendid recipe...could smell it even if you couldn't send the smell. Being a vegetarian loved it snd will try making it. Please also share the vegetarian versions of turkish dishes. Thankyou.
Wow.... there is a lot of work involved, but I think it is delicious. It will be in me "food list" this year. Istanbul is on my city breaks wishlist, one important motive it is the Turkish food. As I notice on Instagram, you are a chef, so it will be a pleasure for me to eat to your restaurant.
Would you be able to ferment it a week without stirring this? We are planning a trip. Should I wait till I get back or get a tarhana sitter? Could the dehydrator work for drying? Thank you for sharing this recipe!
Harika, video mükemmel olmuş, emeğinize hayranlık duydum, ilk kez merak etmiştim var mıdır diye bir arkadaşına göndermek için İngilizce olması gerekiyordu ve sizi bulduğuma çok sevindim selam sevgiler
Tërhana is an arnavut/ albanian breakfast, the way we prepare it turns out kind of like oatmeal and we add hot butter or ghee, we make it with grain only no veggie, but same idea.. didnt realize turkish people make this too..lots of food adaptations from one another during the ottoman times
Assalamu Alaikum sister 😊 I really love and appreciate your recipes. May Allah bless you. Can I add oats flour or red lentils instead of regular flour in this recipe? Thanks for sharing this recipe once again ❤
Hi great channel and recipes! Maybe I misunderstood what you said, but is it possible to freeze the fermented mixture without drying it and then use that as the base for the soup?
Thats how my family do,,, Of couse there are many ways to do this soup,,, ua-cam.com/video/KqM6RmfXe3A/v-deo.html Watch this, you May skip the early stages mostly same procesure,, in turkish but you May have idea
this looks fantastic but some of the ingredients are so difficult to find in my country, besides I don't trust the quality of the flour that's imported here :( but I really wish I could try this!
Can we use whole wheat flour. Can I use kefir, it’s hot and humid here , how will I know it’s fermented properly, can we use bell pepper or other local vegetables, please do tell somehow I think this recipe is a keeper
I know friend used whole wheat yes you can. Kefir would be similar to yogurt I think and would make it richer. It gets sour after 10-15 days like a sourdough bread starter. Yes you can alternatively use other peppers
Merhaba Dear Turkish Food & Culture Lover Friend! :) I am excited to finally share Famous Tarhana recipe from Turkey. I want to note some points here:
1- This yields a lot of soup mix you can enjoy year-long and share with your family or friends. You can make 1/4 of the recipe when making for the first time and try it. This way it might be easier to do it too.
2- The best time is the end of the summer and the beginning of fall where veggies are in the season and sun is plentiful but since the channel has worldwide visitors :) and you can find the vegetable year long and you can try to dry on very low heat in the oven I didn^t want to wait for more to share it with you :)
3- As I said in the video after the Tarhana dough is fermented you can make small portions and freeze in freezer bags to use it... Let me know your thoughts and if you have similar recipes like this :)
your video is clear ...but Idont kniw how to use tarhana to make the souo at the end? ...thanks frim Egypt
We always make tarhana soup for sick people and children it’s very healthy and strong!!
This is so amazing, I never knew such a thing existed . Your videos are so interesting and well done . Thank you for taking the time to produce them for us ! You never fail to fascinate, I love to learn about your recipes and culture . Can't wait for the next video. Love from USA ❤️.
You welcome. I am happy to be part of sharing my culture ❤️ Greetings from Istanbul
Turkish Food Travel would it turn out well, if we used a food dehydrator?
@@txgal2986 I will use a dehydrator.
We made tarhana in Macedonia, but this way is completely unknown to me. We made it from flour, water, yoghurt, eggs, salt. This is amazing, I would love to try this recipe
@@vrjanice2no había pensado en eso gracias por el tip. Una pregunta, como se preserva por más tiempo el polvo de tarhana ??
Here in the US, it is rare to find true fermented food. Bread is usual so long as it is a Sour Dough. This sounds so odd to me, but looks amazing! And you make it sound like the smell is fantastic! I deeply appreciate this. Fermented food is one of the better foods to eat for humans/people. The good enzymes and proteins in the fermentation help build immune systems and help lower cholesterol. I will have to try this (on a smaller scale, lol) one day! Thank you.
You welcome ☺️ It has its own taste and smell. It is strong at the first days of drying it but we usually like it. Hope you like too. And most importantly yes it is a good option as a fermented foods ☺️
Hello from Arkansas ! I completely agree with you, this recipe is so intriguing. It looks so delicious and healthy. I was wondering if it could work in an instant pot ? Or maybe a small batch in the IP cooking blender because it cooks and purees soup at the same time, then add to a mixing bowl for the fermentation process ? Perhaps chick pea flour instead of regular flour for gluten free ? The tomatoes and peppers must smell amazing ! Maybe add cumin and cilantro for an Americanized Tex-Mex recipe since fresh mint is harder to find?
Thank you Turkish Food Recipes for all your wonderful videos ! Love from USA ❤️
@@juliewhite7469 hi there! I think you could try all those spices. Food (to me) is like music. Learn the right way to create it, and then add on once you do, you then learn not only about the (in this case) Turkish people and culture, but you then add a little of your own soul and love to that, and become more loving towards others. My only suggestion is to first try to make it like how She makes it, with the parsley and not the mint. To get to know the flavor profile; just a small batch. And this will help you learn exactly how it will dry in your personal kitchen. And then try it with the other spices now that you know how it is meant to dry out and look. Food is pretty forgiving (other than bread, bread is picky, lol); so try it with different flavors of spices! I'm not as good with hot peppers, so I always look for the mild ones. That's how I try my stuff first when I make it here. I have followed her directions on her lentil soup, and later on I added Chicken and used vegetable stock, then chicken broth instead of water. Once you know the base, or root of something, you can adapt from there!
I however will always follow her bread recipes to a T . Bread is sooo picky! LOL!
I grew up eating this, thus I looove it
This is such a delightful video. I love these kinds of food preservation recipes.
Thanks so much for all the details. I learned how to make it from my grandmother who has Turkish origin. We only use flour, yogurt and salt to make it. But I will try adding the veggies next time I make it. We serve it with fried cheese and butter and a pinch of paprika on top.
Thanks for sharing! Hope you enjoy my version too! That is so valuable that she thought how to make it. May I ask where are you from? Where do you live
As a turkish we do it for kilos and use it for whole year. Once you prepare that powder style thing it is so easy to make. Especially for cold winter it is very good choice to make. Both delicious and also extremely nutritious. Btw like she said we have Tom's of different style. For example my family dont like sour much so we prefer to not wait to ferrante much since it will get sourer. Also we dont use yogurt for it but much more tomatoes. It can differ from one city to another
Thanks for the details 😊🙋🏻♀️
Tarhana powder is great, I‘ve been looking for long for a good and detailed recipe which doesn’t use yeast. Teşekkür ederim 😊🙏
I love this soup. I had no idea it took so much time and effort to prepare it! Thank you!
My mother in law is from kastamonu. She served me this soup, so good! Thank you for sharing the recipe!
My pleasure 😊
MashaAllah abla Aysha, this reminded me when I was a child, loved the season when my mum used to make trahan,it was hot summer school holida , nice hot days to dry it🌻 in Bosnia we make it with tomatoes only, but when you cook it as a soup then we use chicken broth and we add other veg..it's lovely ❤love trahan ..will try your recepie InshaAllah ..thank you for sharing it🌹
Good lovely memories 💕 your welcome 🌿
Sim... maravilhosa Tarhana.🇹🇷🫕🥣
E muito grata por compartilhar!!!
💚🌻🇧🇷🎶
Muito obrigado.
Splendid, flavorful and another healthy soup recipe. We can smell Tarhana by sitting here. Impressive presentation.
👌👌👌
Looks Great! It's so awesome seeing recipes that you can store over very long periods of time. I would like to say that the Turkish culture has affected me greatly and maybe one day I will earn the honor to go to the dream land!😊
iam so glad i found ur videos iam into turkish food. may god bless you
Thank you for sharing. Fermented foods are most important and the traditional ones are best. I am already thinking of ways to adapt this to foods available to me. Again, thank you for sharing.
Oh? I’ve never seen this kind of thing before... what a great idea with the sour dough starter and allowing it to ferment, fermented foods are so good for you! It would good as a quick healthy meal... thank you for sharing
Assalamu alaikum aabla. This is mrs.Aslam Turkey lover from India. 1st comments. iyi günler dilerim aabla....
Alaikum Salam dear
My friend made tarhana soup and i thought it was a grain. How insightful! Lovely ingredient! Thank you!
Your welcome 😊🌿 yes it is different and delicious
Very nice thank you for sharing and especially in English . From Qatar
Looking tasty . I love your country ❤ lot of love from sri lanka 🇱🇰 🇱🇰
yummy Tarhana from my mother inlaw in maras merhaba from 🇵🇭🇹🇷❤️
So wonderful. Thank you for this! From Canada.
You’re welcome
It seem like a good way to preserve summer food for hungry times! I may try it.
Wow, what an extraordinary recipe! I feel compelled to try it, too
🤗
Very interesting it's looks yummy
This is great!!! I always wanted to learn how to make trahana
Thank you so much for sharing this! Truly a labor of love.
Marhaba Abla Masha Allah ur turkish food r very delicious and healthy not to much spices and not to much oil I think I change my diet into ur food.
I think this must be what I brought back from Turkey and could only remember having been told it was "for soup" - but I didn't realise it was the actual thing waiting to be reconstituted! Anyway, it was used up by sprinkling on soups and was delicious.
When you see this version of dried instant soup - using only natural ingredients - it makes you wonder why commercial manufacturers of packet soup have to use so many additives.
Is the yoghurt (dairy) essential? Would the recipe work using vegan yoghurt?
Now that we are learning the value of foods which can be stored for a long time in case of shortages this is so useful - thank you for sharing this.
Great idea! This would be great to make at harvest time when you have so many vegetables. Kept in an airtight container, this would be so nice to have in the winter.
Masha Allah you have got great skills😍😍😍😍😍😍🇵🇰🇵🇰🇵🇰🇵🇰🇹🇷🇹🇷🇹🇷🇹🇷
Hi. It would be lovely if you made a video of how you make the tarhana soup! Love the channel and recipe’s!
Thank you so much Aysenur. You explain it so easy.
You are welcome 😊 Let us know the result if you try!
Great video, thank you for sharing your recipe. Trukish, one of the great cusines of the world.
Sağlıklı yiyecekleri paylaştığınız için teşekkür ederiz. Unutmayın ki çeviri Google’dandır. Hindistan'dan çok sevgi
Rica ederim. Selamlar
Another winner! Thank you. I'm looking forward to learning how to use tarhana.
Fascinating! It always gives me a sense of wonderment to think of a recipe being used after hundreds (thousands?) of years. I think of the trial and error that went into the development of the recipe. Preserving dairy produce must have been precarious because of the risk of food poisoning, but they made it work! Can't wait to see Aysenur using it in the next recipe x
Thanks thats right. It is wonderful to see how people achieved in preserving food in History. Yes I will share hopefully
Very nice 👍😋😋a lot of work but looks delicious Thanks for sharing I love Turkish food ❤🍲
Beautifully explained
Thank you
My pleasure 😊
LOVE! I cannot wait to try this recipe! Absolutely amazing and probiotic rich!
Indeed! Hope you enjoy
It's looking very tasty
Wow looks great thank you. I will try this soon and let you know how it turns out.
I'm on a mission to try as many fermented foods as I can both to try new flavors and all because fermented foods are good for you. It doesn't get too cold where I live even in winter so I might try this soon. Thank you, ma'am.
Hi Samurai Bat, that’s a great mission. 😊 I hope you enjoy this too. Where are you from?
@@TFT Texas!
Oh this is like a vegatable stock soup..looks yummy.... thank you....
You're welcome 🙂
Thank you sister! In Bulgaria ,we will put some crumbs and some feta cheese in it/when prep. the soup/ perhaps some dried hot pepper flakes !
This seems very healthy. I’m definitely going to try it. Thank you for sharing. 🤩🥰🙏
Thank you Ma’am, following you from KY USA
I simply love this çorba 😋😋
Great Ayesha
Marvellous recepie
Nice video for Tarhana making.
I will try it,so yummy, thanks your recipe..I like your recipe, I like you & Love you sister..
You welcome Afroza.
I realy enjoy your recipies and your nice english accent.
Thank you so much 😊
Fascinating. In a way similar to zurek soup from Poland.
Wow thanks for sharing such a traditional recipe. Very interesting!
salaam wow this recipe is very good
Thanks for a so interested and extraordinary recipe. I did not know about it. Kind regards from chile in South America.
My pleasure hope you taste it one day too 😊
Very interesting.We don't have such receipes.But we also fermented fern , bamboo shoots etc all fish /anchovies n local macherel.
Mashallah ur r best nd ur recipes also my dear sis thnx fr sharing
I love the dishes whatever u make 🤗🤗🤗love u sister😇😇😇
Thanks dear
Thank you for the recipe I love this soupe
Very interesting procedure, great nutritious recipe
It is a delicious meal mum thx
Hello here in Greece we have trahana made with sheep and goat milk and flour. The milk can be sour too. You can find videos on you tube with Greek trahana to compare the process. In north Greece thraki region they make a similar trahana as yours. Kisses from Greece. Food has no frontiers. 😊😊
Hello! Wow I am impressed to discover another similar recipes with Greece 😊 o will definitely check it. Thank you
This is amazing.
Your channel is teaching me so much about Turkish cuisine and culture.
Can we buy this powder ready made?
What the taste like?
Soure vegetable soup?
We have Turkish store here were I live.
Thank you so much for your time and English recipes.
Nice dish
Merhaba..... 😍❣I live in Turkey and turkish cuisine seems so delightful woww 😍❣
Wow! Super delicious!
Mashallha very nice from UK
Nice job ..,Thanks for sharing
Awesome recipe 👍 💖
Assalamu alaikum abla........I like your recipes ....very nice one that too traditional
Splendid recipe...could smell it even if you couldn't send the smell.
Being a vegetarian loved it snd will try making it.
Please also share the vegetarian versions of turkish dishes.
Thankyou.
You welcome Sumati. Hope you like it
@@TFT yes thankyou.today saw yourlentil kofte recipe
It is awesome.thanks for being thoughtful towards your vegan and vegetarian fans.💖
Fascinating! This looks amazing.
Great recipe!!!!!👌
Wow.... there is a lot of work involved, but I think it is delicious. It will be in me "food list" this year. Istanbul is on my city breaks wishlist, one important motive it is the Turkish food. As I notice on Instagram, you are a chef, so it will be a pleasure for me to eat to your restaurant.
Sooooooooooo delicious 😋 I try it 💓♥️
Aisha, thank u for this lovely and interesting recipe. I will make it next year end of summer. This year it's too late...its too cold already.
You welcome, happy to hear that you want to try
This is a masterpiece, Mashallah!! Would you please make Kaiseri Manti? I love this dish.
Thanks, your Iranian fan 😀
It looks like lentils when you blend it the second time,I have the Tarhana,I will try this recipe
Very difficult recipe but I think is recipe is good for health and INshaAllah I will try soon 👍🏻😘
Would you be able to ferment it a week without stirring this? We are planning a trip. Should I wait till I get back or get a tarhana sitter? Could the dehydrator work for drying? Thank you for sharing this recipe!
So interesting recepie but a little bit hard.but i feel the smel and the tast
Thank You very much for this recipe
Yuuuuuum perfect 4 this weather
Harika, video mükemmel olmuş, emeğinize hayranlık duydum, ilk kez merak etmiştim var mıdır diye bir arkadaşına göndermek için İngilizce olması gerekiyordu ve sizi bulduğuma çok sevindim selam sevgiler
Rica ederim sevindim yorumunuza ve yabancı arkadaşınız ile tarhana paylaşmak istemenize. Sevgiler
Very nice , do you have video how you make your Yogurt ?
I miss this soup. My ex bf’s mom used to make it. :( now I’ll just have to see if they have it at a Turkish restaurant.
Hi Michelle, as Demiz Oz said you can look for ready powdered ones on Turkish groceries and markets. Or maybe you can try in small amounts.
Outstanding skills 👍 thank you
Tërhana is an arnavut/ albanian breakfast, the way we prepare it turns out kind of like oatmeal and we add hot butter or ghee, we make it with grain only no veggie, but same idea.. didnt realize turkish people make this too..lots of food adaptations from one another during the ottoman times
Assalamu Alaikum sister 😊 I really love and appreciate your recipes. May Allah bless you. Can I add oats flour or red lentils instead of regular flour in this recipe? Thanks for sharing this recipe once again ❤
Just like my mom used to make
Hi great channel and recipes! Maybe I misunderstood what you said, but is it possible to freeze the fermented mixture without drying it and then use that as the base for the soup?
Thats how my family do,,,
Of couse there are many ways to do this soup,,,
ua-cam.com/video/KqM6RmfXe3A/v-deo.html
Watch this, you May skip the early stages mostly same procesure,, in turkish but you May have idea
Can you please add recipes for okra please
this looks fantastic but some of the ingredients are so difficult to find in my country, besides I don't trust the quality of the flour that's imported here :( but I really wish I could try this!
زى الكشك الصعيدى بس بيتعمل بالقمح مش بالحمص
Hey Aysenur..I'm watching you from Bangladesh... You'r doing good..best wishes for you..❤❤
Perfect. Perfect
وماذا لو تكون العجينة أصغر ونخمّرها ثلاثة أسابيع كطريقتكم، لكن نطبخها فورا بدون تجفيف وطحن؟ هل تكون بنفس الطعم؟
Can we use whole wheat flour. Can I use kefir, it’s hot and humid here , how will I know it’s fermented properly, can we use bell pepper or other local vegetables, please do tell somehow I think this recipe is a keeper
I know friend used whole wheat yes you can. Kefir would be similar to yogurt I think and would make it richer. It gets sour after 10-15 days like a sourdough bread starter. Yes you can alternatively use other peppers