Filikler Maras Tarhanasi Barbecue Grilled - Mangalda Kizarmis

A Brief History of Kahramanmaraş Tarhana

Tarhana, which is known to have been made since the Dulkadir Principality, has a distinctive feature. According to the people of Kahramanmaraş, tarhana is a winter grain. Kahramanmaraş tarhana, which is saved after the peeled wheat (beaten) is cooked in the form of rice and cooled, mixed with yoghurt and spread on raw, is long-lasting and does not spoil easily. Its longevity makes it easy to consume enough at the time of need. In addition, tarhana is very nutritious, as yoghurt and donut are rich in protein and starch.

Tarhana was built during the Dulkadir Principality. It is rumored that Yavuz kept tarhana as a supply item on his way to Egypt.

However, this issue has not been finalized yet. Research continues. During the Egypt expedition, Yavuz passed through Elbistan, and barley, grass and straw were supplied to the animals with foods such as bread flour, rusks and meat as a supply. However, there is no tarhana among the supplies. However, since the mother of Yavuz Sultan Selim, Ayşe Hatun (Gülbahar Sultan), is from Kahramanmaraş, in her work called Stanly Keer The Lions Of Marash, tarhana made with a mixture of yogurt and battered rice in the summer in Kahramanmaraş is laid out on the raw, and after the afternoon the wind blows the smell of tarhana. It describes in detail the spread of the city.

Check the back of the package to see how to prepare it.