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Article Name History of Tarhana and Varieties of Tarhana in Turkey
Author Name Fatma COŞKUN
Address Namık Kemal Üniversitesi, Ziraat Fakültesi Gıda Mühendisliği Bölümü, Tekirdağ/TÜRKİYE
Abstract Tarhana is a food obtained by drying, grinding and sieving after fermentation of dough kneaded with wheat flour, yoghurt, pepper, salt, onion, tomato and flavoring plant material.There are differences among tarhana depending on the presentation and changes in the materials used in various regions in Turkey. Tarhana is recognized as tarhana in Turkey, kishk in Egypt, kushuk in Iraq, trahanas in Greece, tahonya in Hungary and talkuna in Finland. Ege, Trakya, Gediz, Sivas, Maraş, Beyşehir, Kastamonu wet, Göce, Immigrant, Cranberries, Dough, Meat, Milk, Grape, Lump, Wheat Tarhana and tarhana with minced meat, turnip and beet are different tarhana varieties in Turkey. The ensure continuity in production is important culturally and economically.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 69-79
Year 2014
Type Review
Language Turkish
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