Traditional Winter Tarhana and Noodle Preparation in Buldan
As the summer season comes to an end, winter preparations in Buldan kitchens have gained momentum with traditional recipes and natural methods.
During the final days of the summer season, kitchen hustle has begun in Buldan, with the production of homemade tarhana and noodles starting using traditional methods passed down for years.
The Beginning of Winter Preparations
With the final days of summer in Buldan, a winter hustle has begun in the kitchens. Prepared using traditional methods maintained in the district for years, the tarhana and noodles are stored in pouches made of Buldan fabric after drying.
Preparation of the Tarhana Dough
Naciye Gür stated that they use red bell peppers, onions, tomatoes, and cherry peppers in the tarhana mixture. After the ingredients are chopped and mixed, the prepared dough is left to ferment and sour for about a week.
Fermentation and Waiting Process
Flour is added to the mixture fermented with yogurt cream and salt, and this dough is left to rest for about three more weeks. During this process, the dough is occasionally stirred to prevent it from overflowing the basin and its surface from drying out.
Drying of Tarhana
After a waiting period of about three weeks, the dough is separated into small pieces and spread onto cloths. The pieces that begin to dry are passed through perforated bowls or food processors and left to dry again.
Noodle Making and Varieties
Noodles, another indispensable part of winter preparations, are prepared with flour, water, and eggs, rested, and then rolled out with a rolling pin. The rolled dough is cooked briefly on a griddle, cut into thin strips, and left to dry.
Cultural Texture and Storage
Storing tarhana and noodles in pouches made of Buldan fabric brings together the district's culture and traditional weaving. These preparations, passed down from generation to generation, ensure that local flavors reach the tables through natural methods.