Amasya hand-pressed tarhana
Ingredients
- 1,250 gCracked hulled wheat (yarma)
- 5,000 gStrained yogurt
- 413 gMilk
- 150 gWheat flour
- 100 gEgg
- 350 gSalt
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Strained yogurt69%
- Cracked hulled wheat (yarma)17%
- Milk 6%
- Salt 5%
- Wheat flour 2%
- Egg 1%
Ingredients by weight, heaviest at the bottom.
Method
Mix the washed and drained cracked wheat with the strained yogurt in a pot.
In a separate bowl mix the milk, flour and eggs, then add to the pot. Cook over a wood fire at about 250 °C for 20 minutes.
20 minStir in the salt and remove from the heat. Keep stirring until cool so the strained yogurt does not split.
Take 50 g pieces of the cooled dough. Hold each in your palm and press four fingers (not the thumb) into the centre to shape it.
Lay the pieces on a clean damp cloth and dry in the sun for 7 days, turning them during the first 2 days so they dry evenly.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1300 (Yeşilırmak Havzası Kalkınma Birliği)Accessed: November 3, 2026
Last changed: November 1, 2026