1. Tarhana

2. Tarhana Dough
Tarhana
2 red bell peppers or long red peppers, discard the seeds, cut in chunks
2 medium sized onions, peeled, cut in chunks
2 large tomatoes, peeled, diced
1 3/4 cup yogurt, plain
7 gr yeast, melt in a little bit of warm water
2 tbsp olive oil
1 tbsp dry mint
1 tbsp dry oregano
1 tbsp dill, dry or fresh, chopped
1 tbsp salt
7-8 cups flour (the amount of flour can be changed depending on the size of
vegetables, add little by little)

3. Use the mixer to finely chop onions, tomatoes and red peppers. In a
large bowl place the melted yeast, onions, tomatoes, red peppers,
yogurt, mint, oregano, dill, olive oil and salt. Add flour gradually and
knead until it becomes thick. During kneading add a few spoons of
water in it.
Cover the dough with a clean kitchen towel. Leave it at room
temperature to ferment, which takes 5-6 days. Knead the dough
every day for about 4-5 minutes, then cover it with the towel every
time. Your kitchen might smell a bit sour, which is normal. When the
dough puffs up, the bowl might be too small for it, so divide the
dough into two pieces and place in different bowls on the 2nd or 3rd
day.
It's the end of fermentation when the dough no longer puffs up.
Divide them up and place them in Ziploc bags. Store in the freezer.
If you like to keep it dry, divide the dough into small balls, place the
pieces on a cloth and let them dry. Turn the balls often. Every day
divide the balls into 2 or 3 pieces. It takes a few days. Best way to
let it dry is outside under the sun. Then strained through a sieve -
use your fingers to crumble. Or you can use the mixer as well. Store
them in airtight containers in the fridge.

4. Tarhana Soup
• 2-3 tablespoonful tarhana dough (see below)
1/2 cup water
2 tbsp crushed tomato
2-3 cup chicken stock
Crushed red pepper, optional
1 tsp butter
Garnish:
Crumbled feta cheese
Place the tarhana and 1/2 cup water in a pot. Leave it alone for 1-2 hours for tarhana
to dissolve a bit. Then add in the rest of the ingredients. Cook and stir constantly over
medium-low heat. Adjust consistency of the soup to your liking by adding more water
if you prefer. Taste for salt.
Place the soup into a bowl, sprinkle some crumbled feta cheese on top and serve
while still warm.
Tarhana Soup is great for cold winter mornings as breakfast:)
This recipe makes 2 servings.
Meal Ideas:
- Lady's Thighs Kofte, Egg Noodles with Tomato and Carrot Salad.

5. Class : 7-A