When it comes to healing soups, the first thing that comes to mind is Far East soups. but I will share with you a soup recipe that is more healing than all the soups that are fermented in 21 days. I am with you with my recipe for Real Healing Tarhana Soup. There are many soup recipes around, but this recipe is the recipe of a 1000-year-old Turkish ancestor. You can also feed it to children aged 1 and above, I recommend you make a really useful soup.
MATERIALS.
2 kilos of onions
2 kg of capia pepper
500 grams of hot pepper
2 kilos of tomatoes
2 kg of yogurt in a bag
5 kg of flour
1/2 garlic
30 grams of cumin
30 grams of red chili powder
50 grams of salt
200 g chickpeas
200 grams of dried mint
Now we come to the structure.
-First, we cut the onions and tomatoes into four and pass them through the food processor.
Then we take a strainer in a large bowl and strain the chopped onions and tomatoes.
-Let's make all the onions and tomatoes by passing them through the robot in the same way.
Let's clean the inside of the capia peppers and chop them.
Let's clean the inside of the peppers passed through the robot and pass them through the robot in the same way.
Let's pass the boiled chickpeas and garlic through the robot.
Then we put all our vegetables in a very large bowl.
Add the rest of the yogurt and mix well.
Finally, we add the flour.
I used 5kg of flour in total, but at this point I didn't use it all at once.
After adding the flour, mix well and
We leave the lid of the tarhana dough closed for the first two days.
Stir with a wooden spoon once or twice a day.
This is how we generally do it on day 21.
And I would like to point out that our tarhana turns sour on the first 15th day and starts to taste sweet on the 21st day.
On the 21st day we put a package on a table and put a clean tablecloth on it.
Then we sprinkled flour and poured our tarhana dough spoon by spoon.
Let's pour all of our tarhana in this way.
The next day, we turn our dry tarhana upside down and do this two or three times a day in the same way.
On the third day, we rub our tarhana with our hands without drying it too much.
On the 4th day, rub again and crumble well.
Let it run through the food processor without drying it completely.
We sift our tarhana on a dry tablecloth and sift it.
We all do the same thing, stirring occasionally during the day for three days, making sure it's well settled and collecting our tarhana.
If you put it in a bag or jar before it dries completely, it will instantly turn into an insect.
Good luck to those who do.
Don't forget to subscribe and like my channel for my trouble.
See you in the next video 😊
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9 окт 2021
