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Tarhana is different from Kahramanmaras tarhana known in our country, is unique shape and taste our production Turkey.
Even poetry has been written for this unique flavor.
Tarhana tartare
It tears my gut
Eşki soup (Baklava gardaş)
Come save me
Fires are distributed from home to neighbor.
But again, the soles of the children swell.
Tarhana is eaten until the bellies explode,
When it dries, it is put into the warehouse,
One or two days of labor.
But it will take months, all sorts of food.
Tarhana is so difficult to make.
A Brief History of Kahramanmaraş Tarhana
The tarhana made in Kahramanmaraş, known to have been built since the Dulkadir Principality, has a special feature. According to the people of Kahramanmaraş, tarhana is a winter poultry. After the peeled wheat (pounded) is cooked in the form of rice and cooled, mixed with yogurt and spread on raw, Kahramanmaraş tarhana is long-lasting and does not spoil easily. Its longevity makes it easy to consume enough when needed. In addition, tarhana is very nutritious, as yogurt and curd are rich in protein and starch.
Tarhana was made during the time of the Dulkadir Principality. It is rumored that Yavuz used tarhana as a supply item on his way to Egypt.
However, this issue is not yet clear. Research continues. During the Egypt expedition, it passed through Yavuz Elbistan and was supplied with foods such as bread flour, rusks and meat, as well as barley, grass and straw materials for animals. However, tarhana is not included in the supplies. However, Yavuz Sultan Selim's mother Ayşe Hatun (Gülbahar Sultan) is from Kahramanmaraş, so Stanly Keer in her work The Lions Of Marash, in Kahramanmaraş, spreads the tarhana made with a mixture of yoghurt and pounded rice in the summer season, and the smell of tarhana smelling sweetly with the wind blowing after the afternoon. It describes in detail its spread to the city.
Making Turnip Tarhana Soup:
The soup is made from Kahramanmaraş tarhana and drunk. But if turnip is added to this soup, it gives a different taste and flavor to the soup. The preparation of the soup is as follows: tarhana is soaked in a pot overnight and kept in cold water. In the morning, chickpeas, which were soaked in water twelve hours ago, are mixed. Add enough salt and peeled turnip, which are finely chopped, and cook on the stove. Ready-made hot water is kept on one side to add water to the soup, which solidifies as it boils. Continue cooking the soup until the grains are melted. After the soup is cooked, melted oil with mint is poured on it and a few heads of garlic are crushed and mixed into it. Add mint oil and garlic, thyme, mint; Tarhana soup with a mixture of black cumin, garlic and turnip is ready to be served.
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