Wednesday, 12 September 2012

Recipe: Tarhana Curds

Tarhana Curds is a traditional dough based food, prepared in summer so that the summer sunshine can be used to dry the curds, and then stored for winter to be used in Tarhana Soup.


Ingredients - (these ingredients can be increased depending on how much you want to store over winter).

2 red peppers, de-seeded and roughly chopped
2 large onions, peeled and roughly chopped
2 large tomatoes, blanched, peeled and roughly chopped
420ml plain yoghurt
7g dried yeast
2tbsp olive oil
1tbsp dried mint
1tbsp dried oregano
1tbsp fresh dill, finely chopped
1tbsp salt
1.2kg flour

Method -

Place the red peppers, onion and tomatoes in a food processor and chop finely.

Combine the yeast with a little warm water, and then place in a large mixing bowl.

Add the plain yoghurt, olive oil, mint, oregano, dill, salt and chopped vegetables to the yeast and water mixture and mix together.

Add the flour, a little at a time, until a thick dough forms. Knead the dough for 10 minutes, adding a touch of water if the dough feels to dry.

Transfer the dough to a lightly greased bowl, cover with a clean tea towel, and leave to stand for 5 to 6 days, for the dough to ferment.  Each day, knock back the dough, knead for 5 mins and return to a clean lightly greased bowl.  After 5 to 6 days the dough will no longer rise and is ready for the next stage.  The dough may smell a little sour, don't worry this is normal and is part of the fermentation process.

Divide the dough into small balls, layout on a dry cloth and place in a warm dry place.  This next stage takes three or four days, of dividing the balls into 2 or 3 smaller balls each day.  Once the balls are dry, crumble them up and force through a sieve to form a fine powder.

This is then stored in an airtight container to be added to your soup later.

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