Although it depends on the regions generally performed as follows. Yogurt, mint, flour, red peppers, green peppers, onions thoroughly mixed kıyılıp broken if desired. Kneading dough converted into a mortar in a container over a cloth covering fermentation and heave waited at least a week. Standby time determines the type tarhana. Relatively longer be left to ferment tarhana sour tarhana received less waiting to dry (being processed) tarhana be sweet tarhana. Fermenting mortar, pieces are placed on a fabric or cloth in case nomads and outdoors, allow to dry in a shady place. When dry, rub the hands turned into powder, and dried in some areas is stored in larger pieces or wheel case.
Tarhana construction