Preparation :
Mix yeast with water and make it
into a paste. Peel and strain tomatoes. Chop the peppers thinly. Grate the
onions. Mix the yeast, yoghurt, tomatoes, peppers and onions in a bowl until
they turn into a thick liquid. Start kneading the mixture by adding flour
gradually. Knead the dough until it becomes very thick. Flour a tray, put
the thick dough on the tray and cover it with a piece of cloth. If the dough is
in a warm place it will puff up in 1 hour, if it is in a cool place it will puff
up in 5-6 hours. When the dough has puffed up, remove it from the tray and knead
well. Then put it on the tray as before and cover it. Go on with the same
procedure until the dough no longer puffs up. Now that your tarhana is ready,
you can take a piece of the dough and see that it breaks without skretching.
Form the dough into small pieces, place pieces on a cloth and let them dry.
Check the pieces as often as possible for drying. Crumble the dried pieces. (It
is necessary to check the dough often, because if the dough dries too much,
crumbling gets more difficult.) When crumbling is over, put the crumbles in
a fine sieve and sieve then, put tarhana in dry jars and cover with lids. Your
tarhana is now ready for cooking. |