Filleri Tarhana Grilled Fried (475 Gr)

Even poetry has been written for this unique taste.

Tarhana tartare
tear my guts
Soup with Essence (Baklava gardaş)
come save me
From the house, neighbors are distributed neighbours.
But again, children's soles swell.
Tarhana is eaten until the bellies burst.
When it dries, it is lowered into the warehouse,
A couple of days' work.
But it will take months, a thousand and one kinds of food.
That's how difficult it is to make tarhana.

A Brief History of Kahramanmaraş Tarhana

Tarhana, which is known to have been made since the Dulkadir Principality, has a distinctive feature. According to the people of Kahramanmaraş, tarhana is a winter grain. Kahramanmaraş tarhana, which is saved by mixing with yoghurt and laying on raw, after the peeled wheat (beaten) is cooked in the form of rice and cooled, is long-lasting and does not spoil easily. Its longevity makes it easy to consume enough at the time of need. In addition, tarhana is very nutritious, as yoghurt and donut are rich in protein and starch.


Tarhana was built during the Dulkadir Principality. It is rumored that Yavuz kept tarhana as a supply item on his way to Egypt.


However, this issue has not been finalized yet. Research continues. During the Egypt expedition, Yavuz passed through Elbistan, and barley, grass and straw were supplied to the animals with foods such as bread flour, rusk and meat as a supply. However, there is no tarhana among the supplies. However, since the mother of Yavuz Sultan Selim, Ayşe Hatun (Gülbahar Sultan), is from Kahramanmaraş, in her work called Stanly Keer The Lions Of Marash, tarhana made with a mixture of yogurt and battered rice in the summer in Kahramanmaraş is laid out on the raw, and after the afternoon the wind blows the smell of tarhana. It describes in detail the spread of the city.

Making Tarhana Soup with Turnip:

It is made from Kahramanmaraş tarhana soup and drunk. However, if turnip is added to this soup, it gives the soup a different taste and fragrance. The preparation of the soup is as follows: tarhana is soaked in a saucepan overnight and kept in cold water. In the morning, chickpeas, which have been soaked in water twelve hours before, are mixed into it. Add enough salt and finely chopped turnip after peeling and cook it on the stove. In order to add water to the soup, which solidifies as it boils, ready hot water is kept on one side. Cooking is continued until the soup chips are completely dissolved. After the soup is cooked, melted oil with mint is poured on it and a few heads of garlic are crushed and mixed. Peppermint oil was poured on it and garlic was added, thyme, mint; Tarhana soup, which is a mixture of black cumin, garlic scented and turnip, is ready to serve.