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Healing from the Past to the Future Tarhana
Anatolia's hundreds of years of tarhana culture with its history, recipes and customs. Tarhana is the first, perhaps the most nutritious and delicious of the prepared foods produced in human history. In this book, you will find dozens of tarhana varieties of Anatolian culture, from Geographically Indicated Maraş Tarhana to Uşak Tarhana, Cranberry Tarhana, Natural Tarhana Recipes for Babies and Gluten-Free Tarhana Recipes by Turkish Cuisine Researcher Hülya Duranoğlu Erol and Researcher-Artist Işıl Erol. .
Authors: Hülya Duranoğlu Erol, Işıl Erol
Print Date: September 2021
Number of Pages: 328
Paper Type: 2nd Pulp
Cover Type: 300 gr matt coated, American hardcover, colored
Size: 15.5 x 23 cm
Language: Turkish
From the author of Ready Made Do It Yourself!
Get this book, put it in the corner of your home and start kneading your tarhana dough right away! You will find treasure-worthy tarhana recipes handed down by Anatolian women from mother to daughter and generation to generation. White tarhana made with battered and yoghurt, ball tarhana, sour plum, cranberry, black-eyed peas, beans, chickpeas, pink flour tarhanas with tomatoes and peppers, fresh tarhanas… Gluten-free tarhana, einkorn flour tarhana, mastic tarhana, snacks tarhana, baby tarhana… Soup, A huge tarhana culture with its ravioli, pastries and food…
It is the mother daughter who transfers this legacy to us. Hülya Duranoğlu Erol and Işıl Erol recorded what they learned from their grandmothers and elders so that our children and grandchildren could also do it. With the dozens of recipes in the book, even the busiest mom can make her home tarhana. And without saying summer or winter… He can make better use of the tarhana he has. This book, which includes the history of tarhana, its nutritional value, and written sources on tarhana, is also an important resource for researchers.
Three apples fell from the sky… Those who knead the tarhana, cook it and keep it alive…
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