Tarhana is one of the oldest fermented foods of Anatolia — a soup base made from yogurt, flour, and fresh summer vegetables, fermented for 21 days, dried, and ground into a powder that keeps for months. Long before instant soups existed, this was how Turkish families stocked their pantries with a taste of summer to carry them through winter.

In this video, I'll show you the entire process step by step: preparing the vegetables, fermenting the dough for 21 days, drying it properly, grinding it into powder, and finally cooking it into a warm, comforting bowl of soup.

This recipe has been passed down through generations in Turkish kitchens, and it's still one of the most nourishing traditions in Anatolian cuisine. It's tarhana season again, so I'm bringing this archive recipe back for everyone who wants to make their own batch this year — whether small for yourself or a big batch to share with family.

🌿 CHAPTERS:
00:00 Introduction
01:05 Ingredients
03:02 Preparing the veggies
06:55 Fermentation Process
10:07 After fermenting, Drying the Dough
12:14 Grinding into Powder
14:21 How to store Tarhana soup powder
15:20 Cooking Tarhana Soup
17:50 Taste & Closing

📌 INGREDIENTS:

1.5 kg plum or other tomatoes
1 kg onion
750g red capia pepper
500g sweet green pepper
500g strained yogurt
250g cooked chickpeas
Bunch of mint, parsley
About 3 kg or more flour
Starter or dry yeast (optional)
3/4 cup rock salt (added after fermentation)

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