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HOW TO MAKE USAK STYLE TURKISH TARHANA - 100 Years Old Family Recipe
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- Опубліковано 9 вер 2016
- HOW TO MAKE USAK STYLE TURKISH TARHANA
Music: Ekinler Ekilirken - Usak Folk Song
Arrangement and Piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you how to prepare TARHANA, indispensable in winter for healing and comfort. Preparing TARHANA shows regional differences and Uşak tarhana is quite famous. My grandmother on my mother's side is from USAK and this recipe handed down from my great-grandmother. We used to call her 'Cotton Nanny, let her rest in piece... And I know the recipe is at least 100 years old, but who knows how many generations of family members had got this recipe.
Tarhana is probably one of the world's oldest food and the first instant soup. And is always made at the end of the summer, for a cold&snowy day. You could even eat this soup for breakfast. It is also considered as a very nutritious meal and given to babies (unsalted) as a good first supplemental food.
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How to cook Tarhana: • HOW TO COOK TURKISH TA...
INGREDIENTS
1/2 kg. (1.1 pound) tomato
1/2 kg. onion
1/2 kg. sweet red kapia pepper
1/2 kg. yoghurt
1 tbsp vinegar
1 hot green pepper (optional)
2 kg. (4.4 pound) + 3 cups flour
1 tsp granulated sugar
2 real tablespoonful salt and red sweet paprika
A Pide Bread dough (or any bread or pizza dough)
A small bunch of fresh parsley
A small bunch of fresh mint
A food processor or a blender
A big container with a lid (10 liter - 10 US quarts)
A big cotton tablecloth and nylon sheet
Large- meshed sieve
Mix yogurt to keep it from being too watery and set aside.
Cover Pide dough, so it doesn't dry out.
Pick the mint and parsley leaves and place in a bowl.
Fill the bowl with water and pour 1 tbsp vinegar, mix and set aside.
Peel the onions and chop coarsely.
Remove seeds and stem from rinsed kapia peppers and chop coarsely.
Add hot green pepper to taste.
You can always add some more hot spices when cooking Tarhana.
Rinse, peel and coarsely chop the tomatoes.
Drain the greens and stir in the chopped veggies, mix.
Blend all in multiple batches, in a food processor or blender.
Transfer to a big container.
The dough will rise, make sure to use proper container.
Add salt, granulated sugar and red sweet paprika into the yogurt and mix well.
You can always add some more salt when cooking Tarhana.
Stir the yogurt into the veggies and mix well.
Then add 2 kg. flour in batches and knead until well combined.
Add the Pide bread dough in pieces and knead until well combined.
It takes about 10 minutes to knead, that makes you sweat :)
Then cover with a lid and leave undisturbed for a day at room temp.
The next day, add 3 cups more flour and knead again.
This time, it takes about 5 minutes to knead and it is less tiring :)
Cover the lid again.
Now, for the next seven days, mix the dough once a day with a wooden spoon, then cover and leave undisturbed at room temp.
At the end of seven days, lay down a piece of nylon sheet over a large area or outside (not in direct sunlight) then the tablecloth.
Using a spatula spread the dough into thin pieces, making sure to place them apart from each other.
Then leave them for 7-8 hours to dry.
Mom suggested and we cooked first tarhana of the year, using the leftovers in the bottom of the container and it was so yummy!
Anyway, 7-8 hours later flip each piece upside down.
Do not allow the pieces to dry out completely, will be difficult to lift.
And try to place over a dry spot of the tablecloth this time.
Allow flipped pieces to dry for 2-3 hours more, then using your hands divide into smaller pieces.
Now, this is the tricky part... When the pieces have become brittle (they will crumble when rubbed between thumb and forefinger) just crumble them. Working with wet or too dry pieces can be difficult.
You need to find the delicate balance between too dry and too wet :)
We waited for 15-16 hours and they were a little too dry, ideally it should be only left for overnight.
But also keep in mind, in some regions of Turkey, large pieces of Tarhana is being prepared. Just soak them in water overnight, before cooking.
But this is USAK style tarhana and it needs to be crumbled :)
Just do your best and crumble them as much as you can.
Then leave to dry for one more day.
Preparing Tarhana is not difficult, it just takes time.
Almost there... Sift the crumbled Tarhana through a large- meshed sieve then blend the larger pieces in a food processor.
Repeat until all the pieces are sifted.
Spread and leave to dry completely.
It took me one more day to dry out.
The whole process takes about 12 days total.
Place Tarhana in a clean and dry jar and keep in a dark place or refrigerate for up to two years.
I have just filled 1 liter- 3 jars.
Tarhana is traditionally prepared once a year in large amounts, to share with the family & ones you love.
Hi Elvanca Tarifler
today i was finish the prepearing of Tarhanas from your'e recepi and today i was test it the same taste like tarhana of my grandma thank you very much from Bulgaria :)
I am so glad to hear that you enjoyed Tarhana soup. Thanks for commenting and greetings to Bulgaria!
@@ElvancaTarifler🙏🙏🙏
Amazing. Yes a lot of work, but really worth it. It's important to keep family traditions.
I appreciate your sharing this. Thanks
Thank you for your kind words, I could'nt agree more. Enjoy your day!
Long and slow work and product - amazing work, compliments 👏 We will rather have no opportunity to try real tarhana in these days, so we must try to make it by ourselves, following your recipe. Thank you for sharing 💚
Hope you enjoy it, thanks for watching and commenting. Greetings!
amazing, Mashallah. I married a Turkish man and no abla thought how to do it and I love tarhana. thx for this video.
Thank you for your lovely comment and happy cooking! I love tarhana too :)
Very nice video! Thank you for sharing your precious recipe! My grandmother used to make tarhana, which by the way we Greeks call it trahana. It's always nice to discover how different cultures mix!
Thank you for watching and leaving feedback Archer's Myth. I am glad you enjoyed it.
Thanks for the exact measurements, and providing the conversion into pound etc.. very, very considerate!!🥰🥰🥰
Thanks for watching and taking the time to comment. Greetings...
Thank you so much for sharing this beautiful tradition 💕💕 I look forward to sharing it in my home 🙏🏼✨
Thank you for watching and taking the time to comment. Enjoy preparing, and then drinking tarhana soup! Greetings...
Made with so much live and attention. Thank you!
Thank you for taking the time to comment! Greetings...
Well done, great job, nice terhana for winter, we use terhana.
Thank you for watching and commenting.
Great job really! I've always wondered what is tarhana made of, a lot of work but worth it 👍
Thank you for your comment... Yes indeed, it is a lot of work yet worth it, a specially during the cold winter days.
👍👍🙂
Sizi hazırlarken izlemekten zevk aldığım fantastik bir tarif, çok lezzetli görünüyor, Ellerinizdeki sağlık sevgili ...
Harika bir kanal için ve tüm mükemmel tarifleriniz için teşekkürler, sizi destekliyorum ve her zaman tam videoları
izliyorum. Saygılarımızla!
Güzel sözleriniz için çok teşekkür ederim! Sizin kanalınız da çok güzel, emeklerinize sağlık! İyi günler dileklerimle...
Thank you so much for the video the great Turkish recipe the details of how we make it,I ‘v heard about tarhana from Turkish pages and when I ask I don’t understand Turkish so I am really happy to find it in english
Thank you for watching and leaving feedback. And I am so glad you enjoyed this video. Happy cooking Wonda Jaff!
Wuaaaa, can't wait to try this out!!! 😱
Thank you for the post in English. What an amazing product! Could be hard to get it to dry in cold, damp Scotland but I will try a small batch first.
Thanks for leaving feedback! When I drink Tarhana in cold winter nights my body literally thanks me, hope you enjoy it as well :) You can always keep prepared Tarhana in the refrigerator, just to make sure.
Thank you. Looking forward to trying it.
Thanks for sharing! Interesting!
Thank you for leaving feedback, have a great day Inge Peeters!
Can it be made with a portion of whole grain flour? Very interesting. Thank you.
Never tried and think of it. I don’t prefer to change such tradtional recipes. Hope this was helpful, greetings!
Very nice👌👌👌👌❤️❤️❤️❤️
Thank you. Greetings...
Good job!
Thank you 🙏🏻
Can i use a dehydrator to dry the Tarhana dough? Tq
I really don’t know.
@@ElvancaTarifler tq so much for your reply. :) letme try and update u ;)
Very nice!. Thiw product is an instant product just to prepare a ready to eat a snack soup or yoy have to cook it;
Thank you for watching and leaving feedback. Tarhana soup must be cooked and here is the link for how to cook it: ua-cam.com/video/HrlUsWOEqFA/v-deo.html. But also, I heard some people season raw fish steak then dip into tarhana mixture, and deep fry it. Never tried this way, but people who did say: it is yummy. Have a great day!
Can I freeze it in small bags after the 7 days instead of drying it ?
I know that you can, but never tried that way so not sure about the right portion of the each bag.
@@ElvancaTarifler Thank you for your reply I will try it ⚘⚘
What would happen if you baked it then processed the loaf into bread crumbs? Just a thought
Love the very creative idea! Please let me know how the result is, if you decide to try that. Greetings!
@@ElvancaTarifler thankyou for replying!!
That is realy traxana the another traxana is tsoban traxana😉🖒🖒🖒🖒🖒
Thank you for watching and leaving feedback.
Too much work 👎