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Recipe of tarhana soup

Recipe of tarhana soup






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    Recipe of tarhana soup Recipe of tarhana soup Presentation Transcript

    • Tarhana
    • Tarhana DoughTarhana2 red bell peppers or long red peppers, discard the seeds, cut in chunks2 medium sized onions, peeled, cut in chunks2 large tomatoes, peeled, diced1 3/4 cup yogurt, plain7 gr yeast, melt in a little bit of warm water2 tbsp olive oil1 tbsp dry mint1 tbsp dry oregano1 tbsp dill, dry or fresh, chopped1 tbsp salt7-8 cups flour (the amount of flour can be changed depending on the size ofvegetables, add little by little)
    • Use the mixer to finely chop onions, tomatoes and red peppers. In alarge bowl place the melted yeast, onions, tomatoes, red peppers,yogurt, mint, oregano, dill, olive oil and salt. Add flour gradually andknead until it becomes thick. During kneading add a few spoons ofwater in it.Cover the dough with a clean kitchen towel. Leave it at roomtemperature to ferment, which takes 5-6 days. Knead the doughevery day for about 4-5 minutes, then cover it with the towel everytime. Your kitchen might smell a bit sour, which is normal. When thedough puffs up, the bowl might be too small for it, so divide thedough into two pieces and place in different bowls on the 2nd or 3rdday.Its the end of fermentation when the dough no longer puffs up.Divide them up and place them in Ziploc bags. Store in the freezer.If you like to keep it dry, divide the dough into small balls, place thepieces on a cloth and let them dry. Turn the balls often. Every daydivide the balls into 2 or 3 pieces. It takes a few days. Best way tolet it dry is outside under the sun. Then strained through a sieve -use your fingers to crumble. Or you can use the mixer as well. Storethem in airtight containers in the fridge.
    • Tarhana Soup• 2-3 tablespoonful tarhana dough (see below) 1/2 cup water 2 tbsp crushed tomato 2-3 cup chicken stock Crushed red pepper, optional 1 tsp butter Garnish: Crumbled feta cheese Place the tarhana and 1/2 cup water in a pot. Leave it alone for 1-2 hours for tarhana to dissolve a bit. Then add in the rest of the ingredients. Cook and stir constantly over medium-low heat. Adjust consistency of the soup to your liking by adding more water if you prefer. Taste for salt. Place the soup into a bowl, sprinkle some crumbled feta cheese on top and serve while still warm. Tarhana Soup is great for cold winter mornings as breakfast:) This recipe makes 2 servings. Meal Ideas: - Ladys Thighs Kofte, Egg Noodles with Tomato and Carrot Salad.
    • Class : 7-A