Tarhana

🍲Tarhana Recipe from North Cyprus – A Traditional Cypriot Comfort Food

Tarhana is one of the most beloved traditional foods of North Cyprus, cherished for its warmth, nutrition, and rich cultural history. This hearty fermented soup mix has been a staple in Cypriot households for centuries, passed down through generations as both a practical pantry essential and a nostalgic reminder of simpler times.

In this article, we’ll explore the origins of Tarhana in North Cyprus, share an authentic Tarhana recipe, and show you how this humble dish continues to connect Cypriot families through flavour and tradition.
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🥣 What is Tarhana?

Tarhana (or trahana in Greek Cypriot dialect) is a fermented grain and yoghurt mixture that’s dried and later used to make a delicious, tangy soup. It’s often prepared in late summer when milk and yoghurt are abundant, then dried under the Cypriot sun to be stored for the winter months.

In North Cyprus, Tarhana is typically made with cracked wheat (bulgur), yoghurt, milk, and sometimes tomatoes for added colour and taste. Once dried, it can be kept for months – making it the perfect quick meal for cool evenings or as comfort food after a long day.
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🧺 Ingredients for Cypriot Tarhana

For the Tarhana mix:
• 2 litres of fresh milk
• 500g strained yoghurt
• 500g fine bulgur wheat
• 2 large ripe tomatoes (optional)
• Salt to taste

For the soup:
• 1 cup dried Tarhana pieces
• 3–4 cups water or chicken stock
• 1 tablespoon butter or olive oil
• Optional: halloumi cubes, mint, or red pepper flakes for garnish
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👩‍🍳 How to Make Tarhana – Step by Step

☕ Prepare the mixture
In a large pot, heat the milk until warm (not boiling). Stir in the yoghurt, then add the bulgur and salt. Mix well and cook gently for 15–20 minutes, stirring occasionally. If you’re using tomatoes, blend them and stir into the mixture for added flavour and a beautiful reddish hue.

🍶 Ferment the mixture
Remove from heat, cover the pot loosely, and allow the mixture to ferment for 3–4 days in a warm place. Stir daily to prevent it from sticking or forming a crust. You’ll notice a tangy aroma – this is exactly what gives Tarhana its distinctive flavour!

🧣 Dry the Tarhana
Once fermentation is complete, spread small spoonfuls of the mixture onto clean cloths or trays. Leave them to dry completely under the sun for several days, turning occasionally. When fully dry, crumble the Tarhana into small pieces and store in airtight containers for the winter.

🍵 Cook the soup
To make Tarhana soup, soak 1 cup of dried Tarhana in water for 15 minutes. Then, bring it to a boil with 3–4 cups of water or stock, stirring continuously until it thickens. Add butter or olive oil for a rich texture, and top with grilled halloumi cubes, dried mint, or chilli flakes before serving.
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🧡 Serving Suggestions

In North Cyprus, Tarhana soup is often enjoyed:

• As a warming breakfast on cold mornings
• With crispy bread or halloumi
• During the winter months when comfort food is most welcome

It’s also a favourite dish to share with guests — simple, nourishing, and deeply symbolic of Cypriot hospitality.
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🌿 Health Benefits of Tarhana

Tarhana is a nutrient-rich fermented food packed with probiotics, calcium, and fibre. It’s great for digestion, boosts immunity, and makes a balanced meal when combined with halloumi or vegetables.
Because it’s made from natural ingredients and dried under the Mediterranean sun, Tarhana represents both sustainability and tradition in Cypriot cuisine.
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✨Tarhana in North Cyprus Culture

In rural villages across North Cyprus, Tarhana-making is a communal event. Families gather during late summer to prepare large batches, often turning it into a social tradition filled with laughter and shared meals.

Even today, many locals buy homemade Tarhana at local markets or prepare it at home using their grandmothers’ recipes. It remains one of the most authentic and heartwarming tastes of Cyprus.