|
Tarhana is based on a fermented mixture of grain and Yoghurt or fermented milk, usually consumed as soup. As it is both acid and low-moisture, it preserves milk proteins effectively for long periods.
Tarhana consists of cracked wheat (or flour), yoghurt, and vegetables
fermented then dried.Tarhana may be stored as small cakes or as coarse
lumps.Nowadays,soup is available as a convenience food in the form of
dehydrated soup in packets.
Preparation
Tarhana is prepared by mixing flour, yoghurt or sour milk, and possibly
cooked vegetables, salt, and spices (notably tarhana herb); letting the
mixture ferment; then drying, grinding, and sieving the result. The
fermentation produces lactic acid and other compounds giving tarhana
its characteristic taste and keeping properties: the pH is lowered to
3.4-4.2, and the drying step reduces the moisture content to 6-10%,
resulting in a medium inhospitable to pathogens and spoilage organisms,
while preserving the milk proteins.
|
