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Cereals and bread from Turkey
Wheat flour, yogurt, yeast, cooked vegetables, salt and spices are kneaded into a dough and left to ferment for one to seven days. Lactic bacteria and yeasts sour it; a review gives the pH of fermented tarhana as 3.4–4.2. The sour dough is then dried and crumbled into granules that keep for months and are cooked into soup.
| Wheat flour2 parts | Generally one part yogurt to two parts flour (w/w)[s1] |
| Yogurt1 part | [s1] |
| Baker's yeast | [s1] |
| Cooked tomatoes, onions and green pepper | [s1] |
| Salt | Salt slows the souring[s1][s2] |
| Mint and paprika | [s1] |
| Starter | yogurt bacteria and baker's yeast |
Total time across the recorded steps: 24 h – 7 days
What changes: Cooked vegetables, yogurt, flour, yeast and spices are kneaded into a dough
Output: tarhana dough.
Microbes at work in this step
yogurt bacteria and yeast go in with the yogurt and the baker's yeast
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wheat flour, yogurt, yeast, cooked vegetables, salt and spices are kneaded into a dough and left to ferment for one to seven days. Lactic bacteria and yeasts sour it; a review gives the pH of fermented tarhana as 3.4–4.2. The sour dough is then dried and crumbled into granules that keep for months and are cooked into soup. Made in 4 steps over 24 h – 7 days. The longest step, ferment the dough, takes 24 h – 7 days (Daglioglu O. 2000) and runs at 30–40 °C (Settanni L 2011). Salt is 0.6–9 % (Tamer C.E 2007). Pediococcus acidilactici and Streptococcus thermophilus do most of the fermenting.
| Main step | 24 h – 7 daysReported[s1][s2] | Ferment the dough |
|---|---|---|
| Temperature | 30–40 °CReported[s5] | Ferment the dough |
| Salt | 0.6–9 %Measured[s9] | Dry |
| Acidity | pH 4.3–4.8Measured[s2] | Ferment the dough |
Tarhana is a yogurt-and-flour dough that is fermented and then dried into granules, so one batch keeps for soup for months. Yogurt bacteria and baker's yeast sour and raise it together.
The low pH and 6–10 % moisture of the dried product give a poor medium for pathogens and spoilage organisms. A controlled study found no coliforms during fermentation when the vegetables were pasteurised.
Every number is labelled with how it is known. How this atlas is made
A review by Ozdemir and colleagues (2007) says tarhana has a long history and that, according to historical records, Turkish people first made it in Middle Asia, from where it spread to other parts of the world. Home makers sun-dry it and commercial makers use an oven, and the same review gives a storage life of 1–2 years.
