What changed?
Ingredients unchanged, 1 step changed.
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Serves | Whole recipe | Whole recipe |
| Time | — | — |
| kcal, whole recipe | — | — |
| Allergens | Records incomplete | Records incomplete |
Ingredients
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| Tarhana (dried fermented grain and yogurt mix) | 500 g | 500 g |
| Pumpkin | 1,000 g | 1,000 g |
| Black-eyed peas (loğlaz) | 250 g | 250 g |
| Butter | 28.8 g | 28.8 g |
| Salt | 6.1 g | 6.1 g |
| Ground black pepper | 1.2 g | 1.2 g |
| Water | 2,000 g | 2,000 g |
Method
| Earlier versionNovember 1, 2026 | Latest versionNovember 1, 2026 | |
|---|---|---|
| 1 | Soak the tarhana balls a day ahead. | Soak the tarhana balls a day ahead. |
| 2 | Bring the water to a boil and stir in the salt. | Bring the water to a boil and stir in the salt. |
| 3 | Add the soaked tarhana to the boiling water, then the black-eyed peas. Cook until the peas soften. | Add the soaked tarhana to the boiling water, then the black-eyed peas. Cook until the peas soften. |
| 4 | Add the pumpkin and cook until soft. | Add the pumpkin and cook until soft. |
| 5Changed | Stir in the butter and black pepper, simmer 2-3 minutes more and serve hot. 3 min | Stir in the butter and black pepper, simmer 2-3 minutes more and serve hot. 2 min |
Allergens and calories are worked out from today's records for both versions.