How to make
This is a very old recipe for homemade Turkish Tarhana.
We wash and clean all the vegetables, cut them into large pieces and put them in a pressure cooker, add all the green spices on top, add a liter of water and let them cook for half an hour.
After they are cooked, the vegetables are mashed very well and strained in a colander, discarding the remains of vegetable peels and stems.
Sift the flour into a large basin, pour the mixture (sauce) on top, pour the yogurt and add all the spices. We start kneading the dough, it should be a nice dense dough.
We put it in a bucket with a lid and stir it once every day, so that the dough doesn't lose its volume.
After four or five days, we take a clean mat (sheet) and pour pieces of tarhana on top with a spoon. We leave it in the sun to dry, we can use large trays for this purpose. I wanted it to look authentic and that's how I dried it.
After a day we turn the pieces over, after another day we break them into smaller pieces.
A few days drying in the sun is enough.
We pass the whole material through a blender - a few times until a powdery dry mixture is obtained.
