One of the delicious soups of the winter months is tarhana. Although it shows regional differences, its main ingredients can be listed as yogurt, flour, onion, tomato, red pepper, green pepper, mint, salt, and spices. Tarhana soup, which is very nutritious and satiating, contains especially vitamin C, plenty of A and B vitamins, as well as phosphorus, potassium, calcium, iodine, silica, and sulfur. It helps strengthen the immune system due to its vitamin and mineral storage. The ingredients to be used in making tarhana are mixed and left for fermentation. The purpose of leaving it to fermentation is to increase the taste, aroma, shelf life, texture, nutritional value, and other favorable properties of the food. The mixture, which is fermented for 1 to 7 days according to taste, is then air-dried and powdered.
Tarhana has a slightly sour and acidic flavor due to the lactic acid bacteria in it. 1 serving of tarhana soup is 151 calories. Contains 12.47 grams of carbohydrates, 5.75 grams of protein, 8.22 grams of fat, and 1.4 grams of fiber. Tarhana, which can be consumed by all age groups, is among the foods preferred by mothers especially during the supplementary food periods of babies because it is appetizing, contains yogurt, and contributes to bone development.