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Modern Concepts & Developments in Agronomy

Tarhana Soup in Turkey: Preparation and Service

  • Open or CloseHasan Özçelik*

    Süleyman Demirel University, Faculty of Science and Arts, Department of Biology, Isparta, Turkey

    *Corresponding author: Hasan Özçelik, Süleyman Demirel University, Faculty of Science and Arts, Department of Biology, Isparta, Turkey

Submission: October 18, 2021;Published: October 27, 2021

DOI: 10.31031/MCDA.2021.09.000719

ISSN: 2637-7659
Volume9 Issue4


In this article, preparation types of Tarhana according to the regions in Turkey and 9 important varieties are tried to be explained. Main materials; yogurt or Kurut, wheat flour or cracked wheat, chickpeas, lentils, garlic, tomatoes, mint, red pepper, green pepper, salt and butter. If desired, sour plum, cranberry fruit, tarhana herb, dried meat and sugar beet, onion, garlic, tomato paste, hot pepper can also be added. It is widely believed that it takes its name from the word ‘Darhane in Turkish’, that is, weak economic power. Tarhana; it is the oldest and well-known soup in Turkish cuisine. There is no region or town in Turkey that does not produce and consume Tarhana. It is a flavored soup with a high nutritive rate and energy, prepared by drying, with a long shelf life. Its material is easily available and serviceable. With these features, it had been a reason for preference among nomadic Turks and has been made developed over time. The spice in Tarhana has an antiseptic and relaxing effect. It is a protein-rich, balanced and healthy food. Those who live in cold climates, rural areas and nomadic life; The slightly spicy one is an ideal food for the elderly and the sick. Southeastern Anatolia region prefers spicy.
Tarhana is known throughout the Ottoman geography. It is known and loved in a wide geography such as Anatolia, the Balkans, North Africa and Central Asia. How it is prepared; It varies according to the possibilities, climate, culture of the geography where it is produced and the skill of the person who prepared it. There are varieties such as Sour Tarhana, Sweet Tarhana, Flour Tarhana, Göce Tarhana, Tooth Tarhana, Cranberry Tarhana, Red and White Tarhana. Red Tarhana, Göce Tarhana, Tooth Tarhana and Flour Tarhana are the most common. Its production and consumption is high in the provinces of Uşak, Muğla, Antalya, Isparta, Afyonkarahisar, Edirne, Van, Malatya and Kahramanmaraş. Recently, industrial production for instant soup has been started. However, we do not have numerical information about the amount of production and consumption.

Keywords: Tarhana; Gastronomy; Kurut; Functional food; Cracked wheat; Fermentation

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