Tarhana is made locally by the villagers. It is a mixture of crushed wheat and yogurt, first cooked then in small biscuit forms dried in the sun for four to five days. These dried pieces are then placed in airtight bags to be used in cold winter days. It is also sold in the grocery shops.
These dried pieces are then placed in airtight bags to be used in cold winter days. It is also sold in the grocery shops.
1 litre chicken / vegetable broth
200 gr diced Cypriot
400 gr tarhana
30 gr butter
Juice of half a lemon
Soak the tarhana in cold water for about an hour. Drain well then put in a pan together with the chicken broth. Simmer gently for an hour, stirring occasionally. While the soup is cooking, put the butter in a medium size frying pan and place the pan on heat.
Once the butter is hot, fry the diced halloumi pieces until golden brown on both sides. Just before serving add the fried halloumi, lemon juice and the seasoning. Mix well and serve hot.
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.