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Cereals and bread from Western Iran
Tarkhineh is a dried sour food of western Iran made from wheat meal and doogh, a sour yogurt drink. The wheat soaks and ferments in the doogh for about a week, is mixed with salt and dried mint, then dried in the sun in tiny portions for 3–4 days.
| Wheat meal1000 g | [moradi2022] |
| Sour doogh4000 ml | [moradi2022] |
| Salt20 g | Added after fermentation[moradi2022] |
| Dried mint (Mentha longifolia) powder20 g | Added after fermentation; pennyroyal and ziziphora are also used[moradi2022] |
| Starter | sour doogh, whose yogurt bacteria ferment the wheat |
Total time across the recorded steps: 10 days – 12 days
What changes: Wheat meal soaks up sour doogh
Output: wheat and doogh mix.
Microbes at work in this step
Not documented for this step.
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
Tarkhineh is a dried sour food of western Iran made from wheat meal and doogh, a sour yogurt drink. The wheat soaks and ferments in the doogh for about a week, is mixed with salt and dried mint, then dried in the sun in tiny portions for 3–4 days. Made in 5 steps over 10 days – 12 days. The longest step, ferment the mixture, takes 7–8 days (Moradi L. et al. 2022). Salt is 2 % (Moradi L. et al. 2022). Lactic bacteria isolated from 60 traditional tarkhineh samples of Kermanshah: Lactobacillus delbrueckii, Lactiplantibacillus plantarum, Lactococcus lactis, Leuconostoc mesenteroides and Lactobacillus johnsonii and Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (yogurt cultures in the doogh); 7.45 log CFU/g after drying do most of the fermenting.
| Main step | 7–8 daysReported[moradi2022] | Ferment the mixture |
|---|---|---|
| Salt | 2 %Reported[moradi2022] | Mix in salt and dried mint |
| Acidity | pH 4.9Measured[moradi2022] | Store |
Tarkhineh soaks wheat in doogh, a salted yogurt drink, and is dried in small pieces. Turkish tarhana uses flour, yogurt and vegetables and is dried into granules, and Levantine kishk uses bulgur and yogurt.
Moradi et al. name contaminated doogh, wheat and spices such as mint as the potential route for aflatoxins in tarkhineh, and cite a survey that found M1 at about 11 ng/kg in samples from four western provinces. In their own study, with toxin added to the doogh, eight days of fermentation lowered M1 by 65.10–81.20% and B1 by 55.80–74.10%. The levels rose again as the paste dried, then held about constant through four months of storage at room temperature. WHO advises discarding grain that looks mouldy, discoloured or shrivelled.
Hazards the sources name: Aflatoxins B1 and M1; when added to the doogh in a study, fermentation lowered them and their concentration rose again as the paste dried.
Every number is labelled with how it is known. How this atlas is made
A locally made food of Kermanshah, Ilam, Kurdistan and Lorestan in western Iran, where it is also called tarkhowana or doowina in Kurdish.
