International E-Conference on Engineering, Technology and Management - ICETM 2020
Author(s) : Abdullah Badem
It is known that the emergence of the Turkish Nation on the history scene dates back to Central Asia and migrated from there to Anatolia. Turkish cuisine has been in interaction with many nations in Asia and Anatolia throughout the history. A wide variety of dishes are made with the wealth that comes from here, mostly cereals, vegetables, naturally grown plants, broths, pastries, olive oil and soups are used. The nomadic life of Turks since Central Asia has been effective in the emergence of foods such as dried meat, roast meat, pastrami, kurut, tarhana, dried fruit (kak) and vegetables etc. By drying the foods, it is provided to be more durable and portable. Tarhana is a very old food of Turks and tarhana soup is also made. Tarhana is a type of food made by fermenting and drying the yogurt, flour, sometimes wheat and some vegetable-herb-spice mixture. In this study, it is aimed to give information about the history, types, composition, making, production and nutritional properties of tarhana.