Türkiye · Food & Beverage Craft; Fermentation; Anatolian heritage
Anadolu Tarhanası — Fermente Tahıl ve Sebze Mirası
The Anatolian tarhana tradition — the preparation of the dried fermented wheat and vegetable soup base that is among the most ancient Anatolian food preservation techniques, combining wheat, yoghurt, and seasonal vegetables into a fermented paste that is dried and crumbled into a powder that keeps for a year or more. The Turkish tarhanacı reads the correct fermentation completion through a squeeze-and-smell assessment — squeezing a portion of the fermenting paste and reading the specific sour-aromatic character that indicates correct fermentation.
Risk level: Stable · Not listed; tarhana on the Turkish national heritage inventory
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The illumination of manuscripts, calligraphic panels and documents with gold and color.
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