Tarhana

Tarhana (Turkish), trachanas (Greek τραχανάς) or (xino)chondros ((ξυνό)χονδρος), kishk (Egypt), or kushuk (Iraq) are dried foods based on a fermented mixture of grain and yoghurt or fermented milk, usually consumed as soup. As it is both acid and low-moisture, it preserves milk proteins effectively for long periods. Tarhana is very similar to some kinds of kishk.

The Turkish tarhana consists of cracked wheat (or flour), yoghurt, and vegetables fermented then dried. The Greek trahana contains only cracked wheat and yoghurt. In Cyprus, it is considered a national specialty, and is often flavored with bay leaf, wild thyme, and fennel seed. All are consumed as soup by adding them to stock or water.

Tarhana may be stored as small cakes or as coarse lumps.

Nowadays, tarhana soup is available as a convenience food in the form of dehydrated soup in packets.

History
Hill and Bryer (1995) argue that trahana is akin to τρακτον/tractum, a thickener Apicius wrote about in the first century, which most other authors consider to be a sort of cracker crumb. Dalby (1996) connects it to the τραγός/τραγανός described (and condemned) in Galen's Geoponica 3.8. Weaver (2002) also considers it of western origin.

Perry (1997), on the other hand, argues that the phonetic evolution of τραγανός to tarhana is unlikely, and that it probably comes from Persian tarkhâne. He considers the resemblance to τραγανός and to τραχύς 'coarse' coincidental, though he speculates that τραχύς may have influenced the word by folk etymology.

The name of the Hungarian tarhonya has the same origin, and it was originally similar, but it is now made of just flour and water or eggs.

Preparation
Tarhana is prepared by mixing flour, yoghurt or sour milk, and possibly cooked vegetables, salt, and spices; letting the mixture ferment; then drying, grinding, and sieving the result. The fermentation produces lactic acid and other compounds giving tarhana its characteristic taste and keeping properties: the pH is lowered to 3.4-4.2, and the drying step reduces the moisture content to 6-10%, resulting in a medium inhospitable to pathogens and spoilage organisms, while preserving the milk proteins. (Daglioğlu 1999)