The traditions, conventions and religious beliefs of societies, which conform with their own structures and value judgements, combine with their customs and rituals to create the cuisine and nutrition culture that is peculiar to the societies themselves.
Some dishes that might be though tof belonging to a certain local area are also cooked in other regions with different names or slightly different ingredients. One of the major dishes known as such is Tarhana, which is a favoured traditional kind of food that has been consumed and known by the Turks since the times when they lived in Central Asia.
The Turks and the Mongols migrating from Central Asia has brought it to Anatolia, Middle East, Hungary and Finland, where it has also become consumable. It is one of the major types of food that is prepared for the winter in almost all regions of Anatolia.
Tarhana is produced by drying, grinding and sifting the fermented dough made from wheat flour, ground wheat grain or semolina, or a mixture of them, mixed with yoghurt, pepper, salt, onions, tomatoes and aromatic vegetable substances. Tarhana is an important food for all age groups owing to the proteins, vitamins and minerals it contains.
Ayşe Özfer ÖZÇELİK