Maras Tarhana 200 G
Tarhana, brought to Anatolia by nomadic Turks, is prepared with different methods in Kahramanmaraş. In the production of tarhana, wheat is pounded in a stone mill, its shell is tempered and splitted. Then the yam is washed and cooked. Village yogurt is added to the cooked yam and flavored with mountain thyme. The mixture is left to rest overnight, fermented and dried in the sun.
The net amount
200g
