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Turkish Tarhana Recipe | Turn Veggies In To A Fermented Soup & Use Year Long!

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Tarhana is a very famous ancient recipe in Turkey. It is a dry fermented soup mix made with tomatoes, peppers, onions, fresh herbs and more. After you make the dough you ferment it for 10 to 15 days depending on the weather and how sour you want it to be. Then it is dried and made it a grainy powder. If you dry it perfectly, you can enjoy it a year long.
There are many versions of Tarhana throughout the Anatolia, with or without vegetables, with different grains, using milk and other spices. Also, there are creamy undried versions too that you can keep in the refrigerator or even freezer. In this version, I am going to cook the veggies get the juice our so it will be more nutritious in veggies and with less flour.
Ingredients To Make Tarhana Soup Mix:
1 kg. sweet red pepper
1+1/2 kg tomatoes (try to buy the kinds that have most flesh)
1/2 kg. sweet green pepper
300gr. cooked chickpeas
1/2 kg. thick plain yogurt
1kg. onion
2 tbsp salt
1 bunch of mint (you can add dill too)
2 tbsp Boy otu (fenugreek)
About 2kg to 2+1/2 kg. flour
clean table cloth
food processor or strainer in different sizes
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