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About
Produced as a traditional winter preparation, this dried soup base is hand-shaped in the villages of Musabeyli using age-old formulas.
Flavors, dishes and restaurants
Cuisine
Made from a combination of yogurt, pounded wheat, and wild thyme, this tarhana is sun-dried for preservation. It is widely consumed during winter across Kilis for its nutritious and warming properties.
Ingredients
- 1 kg strained yogurt
- 1 kg pounded wheat
- 2 tablespoons of dried wild thyme
- 1 tablespoon of rock salt
- Water (for boiling wheat)
Preparation
- Wash the pounded wheat and boil in plenty of water until soft, then let it cool down.
- Mix the cooled wheat with strained yogurt, rock salt, and wild thyme, kneading thoroughly.
- Take small pieces of the thick mixture and shape them into small ovals using your palms.
- Lay the pressed pieces on clean cloths and leave them under the sun to dry completely.
Practical notes before you go
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