All tarhana is shipped in a single bag.

Osmanoglu Plain Cips Tarhana.The classic Kahramanmaras tarhana you know.

Our tarhana is definitely not factory-made.

Kahramanmaras Tarhana is different from the tarhana known in our country its shape, preparation, and taste are unique in Turkey.

Even a poem has been written about this unique flavor.

Tarhana tartarIt breaks my heartSweet soup (Baklava brother)Come save meFrom home, they pass the squabbles from neighbor to neighbor.But the children's soles still swell.Tarhana is eaten until the stomachs burst,When it dries, it is taken to the barn,A day or two of labor.But it will last for months, a thousand and one different dishes.So, tarhana is that difficult to make.

A Brief History of Kahramanmaras Tarhana

The Kahramanmaras tarhana, known to have been made since the Dulkadir Principality, has a distinct characteristic. According to the people of Kahramanmaras, tarhana is a winter staple. Kahramanmaras tarhana, made by cooking peeled wheat (wheat) like pilaf, cooling it down, mixing it with yogurt, and spreading it over raw wheat, is long-lasting and does not spoil easily. Its longevity makes it easy to consume in sufficient quantities when needed. Furthermore, because yogurt and wheat are rich in protein and starch, tarhana is very nutritious.Tarhana was made during the Dulkadir Principality. It is rumored that Yavuz kept tarhana as a supply during his campaign to Egypt.However, this matter has not yet been definitively determined. Research is ongoing. During the Egyptian campaign, Yavuz passed through Elbistan and received supplies such as bread flour, rusks, and meat, as well as barley, grass, and straw for the animals. However, tarhana was not included in the supplies. However, since Yavuz Sultan Selim's mother Ayse Hatun (Gülbahar Sultan) was from Kahramanmaras, Stanly Keer describes in detail in his work The Lions of Marash how tarhana, made with a mixture of yogurt and wheat rice, was spread on the dew in Kahramanmaras during the summer, and how the sweet scent of tarhana spread throughout the city with the breeze blowing after noon.

Making Tarhana Soup with Turnips:

Kahramanmaras tarhana is made into a soup and consumed. However, adding turnip juice gives it a distinct flavor and aroma. The preparation is as follows: soak the tarhana in a pot of cold water overnight. In the morning, stir in the chickpeas, which have been soaked in water for twelve hours. Add a sufficient amount of salt and finely chopped peeled turnips, and cook on the stove. Keep a pot of hot water handy to add water to the soup, which thickens as it boils. Continue cooking until the crushed garlic is completely dissolved. Once the soup is cooked, pour melted oil with mint over it, and crush a few cloves of garlic and stir. Tarhana soup, a mixture of thyme, mint, black cumin, garlic, and turnips, with mint oil drizzled over it and garlic added, is ready to serve.

Bütün tarhana tek bir poset içerisinde yollanmaktadir.

Osmanoglu Sade Cips tarhana.Bildiginiz klasik Kahramanmaras tarhanasidir.

Tarhanamiz fabrika üretimi kesinlikle degildir

Kahramanmaras Tarhanasi Ülkemizde bilinen tarhanadan farklidir, sekli yapimi ve tadi Türkiyemizde tekdir.

Bu essiz lezzete siir bile yazilmistir.

Tarhana tartarGamimi yirtarEskili çorba (Baklava gardas)Gel beni kurtarEvden, komsu komsu dagitilir firikler.Ama yine çocuklarin tabani siser.Karinlar patlayana kadar yenir tarhana,Kuruyunca indirilir ambara,Bir iki günlük emek.Ama aylarca sürecek, bin bir çesit yemek.Tarhana yapilmasi bu kadar zormus demek.

Kahramanmaras Tarhanasinin Kisaca Tarihi

Dulkadir Beyliginden beri yapildigi bilinen, Kahramanmaras'a ait yapilan tarhananin ayri bir özelligi bulunmaktadir. Kahramanmaraslilara göre tarhana kislik zahiredir. Kabugu soyulmus bugdayin(dövme) pilav seklinde pisirilip sogumasindan sonra, yogurtla karistirilip, çig üzerine serilerek kurtulan Kahramanmaras tarhanasi uzun ömürlü olup kolay kolay bozulmaz. Onun uzun ömürlü olmasi ihtiyaç aninda yeteri kadar tüketilmesini kolaylastir. Ayrica yogurt ve dögme protein ve nisasta bakimindan zengin oldugundan tarhana çok besleyicidir.Tarhana, Dulkadir Beyligi zamaninda yapiliyordu. Yavuzun Misir seferine giderken tarhanayi ikmal maddesi olarak bulundurdugu rivayet edilmektedir.Fakat bu konu , henüz kesinlik kazanmamistir. Arastirmaya devam edilmektedir. Misir seferinde, Yavuz Elbistan'dan geçmis ve ikmal maddesi olarak ekmeklik un, peksimet ve et gibi yiyeceklerle hayvanlara arpa , ot ve saman maddeler temin edilmistir. Ancak ikmal maddeleri içinde tarhana bulunmamaktadir. Oysa Yavuz Sultan Selim annesi Ayse Hatun(Gülbahar Sultan)'un Kahramanmarasli olmasi dolayisi ile Stanly Keer The Lions Of Marash adli eserinde Kahramanmaras'ta yaz mevsiminde yogurt ve dövme pilavinin karisimi ile yapilan tarhananin çiglere serildigini ikindi vaktinden sonra esen rüzgarla mis gibi kokan tarhana kokusunu sehre yayildigini ayrintili bir sekilde anlatmaktadir.

Salgamli Tarhana Çorbasi Yapimi:

Kahramanmaras tarhanasindan çorba yapilarak içilir. Fakat bu çorbanin içine salgam ilave edilirse çorbaya ayri bir tat ve rayiha verir. Çorbanin yapilisi söyledir: tarhana aksamdan bir tencere içine islatilarak soguk suda bekletilir. Sabahleyin içine on iki saat önce suda islatilarak bekletilen nohut karistirilir. Yeteri kadar tuz ve kabugu soyularak ince ince dogranan salgam ilave edilip ocakta pisirilir. Kaynadikça katilasan çorbaya, su ilave etmek için bir tarafta hazir sicak su bulundurulur. Çorba dögme taneleri iyice eriyinceye kadar pisirilmeye devam edilir. Çorba pistikten sonra üzerine naneli eritilmis yag dökülür ve içine birkaç bas sarimsak ezilerek karistirilir. Üzerine naneli yag dökülmüs ve sarimsak ilave edilmis, kekik, nane çörekotu, sarimsak kokulu ve salgam karisimi tarhana çorbasi servise hazirdir.