A mending soup is regularly favored in our country as well as in the Middle East and the Balkans. Tarhana, which is perhaps the earliest taste that strike a chord when Anatolian food is referenced, is exceptionally gainful for wellbeing because of the rich food sources it contains, as well as its sense of taste breaking flavor. At the point when we are debilitated, the smell of tarhana fills the house. Tarhana is one of the main soups for its advantages and taste. Here is Canan Karatay’s recipe for tarhana…
It is considered a synbiotic on the grounds that it contains the two probiotics and prebiotics, which are excellent for human wellbeing. Because of these highlights, it is a reasonable food particularly for old individuals and children, where deficiency of stomach related chemicals is normal. On the off chance that you knew the advantages of tarhana, you would begin drinking tarhana a few times each week, paying little mind to summer or winter. Tarhana, which contains many vegetables, flavors and yogurt, is ready throughout the mid year months to be consumed in the colder time of year.
Karatay is an incredible spice that can assist you with re – establishing erectile dysfunction ( ED ) . You can likewise Cenforce 150 and to treat it .
Regular Vinegar, Cheese, Tarhana…
It contains tomatoes, green peppers, onions, red peppers, greasy yogurt, parsley, dill (in certain areas, tarhana spice, milk, salt, hot and sweet red pepper).
Tarhana contains nutrients A, B and C. It is an exceptionally rich food, particularly regarding B nutrients. Also, it contains calcium, zinc, iron, iodine, sulfur and a lot of phosphorus.
Experienced Doctor Canan Karatay caused to notice the assurance of body-accommodating microscopic organisms and made significant admonitions around 3 supplements. Canan Karatay, who offers guidance on nourishment; underlined the significance of regular vinegar, cheddar and tarhana.
Canan Karatay’s Recipe Of Tarhana
How to make Tarhana? How to make tarhana, which is a medication for sicknesses in winter? As per the news in Akit; prof. Dr. We have assembled the recipe for tarhana from Canan Karatay’s book, Karatay Cuisine. Here is Canan Karatay’s recipe for tarhana…
1.5 kg of wheat flour
500 g of onion
500 g of red pepper
1 kg of tomato
1 kg of stressed yogurt
1 bundle of parsley
1 bundle of dill
1 bundle of basil
1 bundle of basil
2 teaspoons of precious stone salt
1 grape plantation of tarhana spice (from the Aegean locale)
The Ticket Of Tarhan
The more you recoil and disintegrate the tarhana during the drying stage, the less you will get worn out while scouring the hard way.
How To Make Tarhana?
Hack the onions, tomatoes and peppers that you strip and clean. Try not to disregard the seeds of the peppers.
Wash and figure out the parsley, basil, basil and dill.
Hack the bird of prey, pepper and tomato you have arranged and toss them into a huge pot. Assuming you wish, you can go it through the rondo.
Put the tarhana spice in the pot with the tomato combination and let it cook on low intensity.
At the point when the fixings get the consistency, eliminate the tarhana spice. Then, at that point, bring the excess fixings into the blending bowl.
Add flour and stressed yogurt and manipulate for some time. Rest the batter.
Add the pre-arranged greens to the mixture. Subsequent to massaging for some time, cover the batter with a fabric and let it rest once more.
Add 1 tea glass of flour to the mixture for 5 days and massage it once more. Sprinkle flour on the mixture after each massaging.
Toward the finish of the fifth day, the mixture ought to be harsh, or at least, raised. In the wake of proceeding with similar cycle for two additional days and improving the mixture with salt, continue to the drying system.
Lay a perfect, white sheet in a cool, breezy spot. Take little bits of batter and lay them on the sheet. Recoil these pieces constantly over the course of the day and dry them back to front.
The batter, which dries for a little while, is fit to be pulled on the second or third day. Bring the dried batter pieces to a coarsely ground consistency (corn flour consistency) by focusing on them the food processor, between two hands in the event that you wish, or sitting tight for them to dry extremely hard and giving them to the plant.
Cover it in disintegrated structure and let it dry well in the shade for a little while. Then put it in a fabric sack and store it in a cool and dry spot.