Anadolu Lezzetleri Kahramanmaras Sikma Tarhana 500g


Tarhana, brought to Anatolia by nomadic Turks, is prepared with a different method unique to the region in Kahramanmaras, Turkey. In the preparation of tarhana, first of all, wheat is pounded in a stone mill, its shell is peeled, and it is turned into "splitting" or "beating". Village yogurt is added to the cooked batter and flavored with thyme. The mixture is left to rest overnight, fermented, and dried in the sun by laying on racks.

Preparation: Add 300g of the sikma tarhana then crush them by hand, soak them overnight in 4 liters of boiling water, and boiled for 15 to 30 minutes, then add enough salt and 3-4 crushed garlic to the pot and pour the sauce over it. You can prepare the sauce by melting 50 g of butter on low heat and adding dried mint and ground pepper to it.

Ingredients: Yogurt (pasteurized cow's milk (contains lactose), yogurt culture), cracked wheat (contains gluten), salt, thyme, water.