Tomato tahrana
That sour-salty taste may be complicated to make, but it really pays to put all that effort into it. An old Bosnian-Turkish recipe is worth trying :))))
Preparation steps
- peel the tomatoes, chop and salt and leave to soften
- eggs kill and add to softened tomatoes
- add flour to the resulting mixture and knead a firm dough
- leave the mixture to soak for a day or two and get the familiar taste of tarhana. Put the dough in a large bowl as it comes and you need to mix it at least 2 times a day. I personally like the sour taste so the dough stays up to 3-4 days depending on how much a warm place where the court is. be careful not to let this happen to you like me ------ a small court :)))))))
- then the dough is torn into pieces and left on a clean tablecloth to dry, then the taharna is expelled on a larger strainer to get small balls. Dry the tarhana for 2-3 days, covered of course with gauze, because the smell is tempting to flies.
Serving
soup preparation: water, vegetable oil and and of course a cup of tarhana, be careful not to boil :)))
