Maraş Tarhana is different from many types of tarhana found in Turkey in terms of its preparation, shape and taste. When you visit a family's house in Marash, tarhana chips are always served. Due to the geographical location of the city of Maraş, it has gained an important place in Turkish cuisine since ancient times. Let's take a look at the journey of the historical Kahramanmaraş Tarhana.
When we look at the history of Turkish cuisine, the history of Maraş Tarhana dates back to the time of Yavuz Sultan Selim. Yavuz Sultan Selim Han wants to make a food that will not be affected by the extremely hot and extremely cold weather of the desert and that will not spoil easily. Upon this request, her mother, Gülbahar Hatun, uses her knowledge to make the tarhana. Although the accuracy of this rumor is not certain, the fact that Gülbahar Hatun is from Elbistan, which is also a district of Maraş, strengthens this information.
Maraş Tarhana, which is a local product, took its place among the Geographically Indicated Products in 2010. It is different from other tarhanas in our country with its unique way of making it. After it is made from tattoo and yoghurt, it is spread on raw and allowed to dry. It is a type of exhibition obtained by weaving the raw sticks collected from the reeds in the region, laid on the tarhana. The construction of the Maraş Tarhana is a laborious and laborious job. The main ingredient of Tarhana is yoghurt and split wheat. Splitting of wheat is called beating. The most widely used wheat variety for this business is Dariel. Producers say that Dariel wheat produces whiter and crisper tarhana. However, today, with the developing technology, better results are obtained from Doğankent wheat. Thanks to the dandruff in the tattoo part, tarhana turns into a nutritious product rich in vitamins and minerals. In large fires that are prepared, the tattoo is cooked by soaking and mixing until the morning. Then it is covered and it is expected to become a slurry and cool with its own steam. Optionally, it is kneaded by adding fatty or sour yoghurt and spices. Yoghurt is not used directly in the cooking stage. For this reason, the nutritional values in it are not lost. This technique distinguishes Maraş Tarhana from other tarhanas. It also contains oregano and black seed. It is kept for one more night and the water of the yogurt is drained and the product turns sour. Finally, it is spread thinly on the raw by the young girls of the neighborhood and dried. The production of tarhana starts in Marash around July and August. The reason for this is that the weather in these months is slightly windy and beautiful.
The benefits of the Marash Tarhana are not endless. It is a very nutritious soup with its abundant vitamins and minerals in the winter months and strengthens the immune system. It helps to lose weight because it gives a feeling of satiety and has fat burning properties. It is a pre-treatment for diseases such as asthma and bronchitis.
There are many ways of consumption of Maraş tarhana. If these are listed;
The not fully dried form of tarhana is called Firik. In order to be used in meals as firik,
As normal tarhana in fully dried powder form,
Spread thinly on the raw and as tarhana chips,
As a snack with dried fruits such as almonds and hazelnuts,
Flaked on the sheet,
We can make a list as.
Storage conditions also vary depending on the content of Maraş tarhana. In fact, in ancient times, tarhana was a method used to keep yogurt for a longer period of time. In fact, this kind of food was called Kurut. We can count Kurut as the name of Tarhana in the oldest ages. When storing Maraş Tarhana, it should be kept in a place that has little light and there is no moisture. In Marash, it is usually kept in cotton cloths, but tarhanas sent away have to be kept in the refrigerator for a day on the first day they arrive. If the tarhana is in the form of chips, there is no need for such a process.