Possibly the world’s most ancient convenience food, this is preserving genius, relying on fermentation, patience, sunshine and nothing else. Take the bounty of summer (tomatoes, peppers, onions and herbs), ferment with yoghurt, flour and herbs and dry it in the sun. Smash it into granules and store in a dry place until you want to bring it back to life.
Come winter all you need to do is rehydrate your tarhana and all those cultures spring back to life dessert flower like. Add some tomato/pepper concentrated puree (“salcası”), a bit of garlic and some stock and you have a pretty instant, extremely nutritious and very satisfying “tarhana soup“.
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