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In the salad recipe, instead of mayonnaise, you need sour cream. Tasty and useful. Olha Kostyniuk. Ukraine

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GULCAN KAPLAN How to Make Homemade Turkish Tarhana

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GULCAN KAPLAN How to Make Homemade Turkish Tarhana

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Ingredients

1 pound red peppers (sweet)

1 pound onions

1 pound tomatoes

4 cups water

16 ounces chickpeas (cooked or canned, drained)

16 ounces yogurt (plain)

2 pounds flour

1 packet yeast (active, dry)

1 tablespoon salt

1 teaspoon hot red pepper (flakes)

1 teaspoon black pepper

Steps to Make It

1. Clean the vegetables and put them into a large saucepan with the water. Boil them gently until very soft. Drain them, then add the cooked chickpeas and puree the mixture in a blender or food processor. If the mixture seems too watery, let it sit in a very fine wire strainer for a few minutes to let excess water drip away.
P ut the warm vegetable puree into a large mixing bowl. Add the yogurt and mix thoroughly. Mix in the active dry yeast and spices.

2. Now begin adding flour very slowly and working it completely into the mixture with your hands. Continue this process until all the flour in mixed in evenly and you have a smooth batter.

3. Cover the top of the bowl with some cling wrap and a towel and set it in a warm place for 5 days. Check the batter every day and stir it to keep the fermentation even.

4. On the 5th day, remove the towel and cling wrap and stir the mixture well. It should have a sour aroma and be bright orange in color.

5. Divide the batter up by placing large spoonfuls on baking sheets covered with non-stick baking parchment. Leave the sheets in a dry place until one side of the patties is completely dry. Flip them over and allow the other sides to dry.

After the patties look dry, you can begin to break them apart with your fingers. The centers will still be moist, so allow more time for the coarsely crumbled tarhana to dry further.

6. Repeat the crumbling and drying process several times until the pieces are small enough to put through a food processor or fine sieve.

7. Once you have a lot of fine powder, spread it out on the trays and continue to dry it, shifting the powder with your hands occasionally.

8. At the end, you should have a fine pulse that is completely dry. As long as you’re sure it’s dried thoroughly, you can store the pulse in glass containers for more than 1 year with no refrigeration needed.