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…
(From the Promotion Bulletin)