Siyah Kuru Sele Zeytin 500 g
Clove oil 10 ml
Laurel 10 ml
Jasmine Oil 35 ml
Violet 35 ml
Violet 25 ml
Lavender 35 ml
Rosemary Oil 35 ml
Peppermint Oil 35 ml
Almond Oil 35 ml
Almond Oil 100 ml
Sele Olives 650 gr
Karakovan Pine Honey 1000 gr
Cherry Vinegar 250 ml
Balsamic Grape Vinegar 500 ml
White Grape Vinegar 500 ml
Tangerine Vinegar 250 ml
Black Fig Vinegar 250 ml
Balsamic Fig Vinegar 500 ml
Natural Fermented Apple Cider Vinegar 250 ml
TARHANA BABA
Tarhana (Spicy) 500 gr
Tarhana 500 gr Spicy
Ingredients: Tomato, Green and Red Capia Pepper, Onion, Strained Yogurt, Fresh and Dried Mint, Produced by 21 Day Fermentation of Whole Wheat Flour.
How to Make Tarhana Baba Soup...
*Soak 3.5 tablespoons of tarhana in 1 liter of warm water, mix and set aside.
*Put half a tablespoon of tomato paste, a small amount of oil and salt into the pot, stir over low heat and wait for the oil to get hot. Then, pour the mixture, which we previously soaked in 3.5 tablespoons of water into 1 liter of water, and stir over low heat until it boils. (add chicken broth according to preference)
*When the heart rate reaches the desired level, you can stop mixing and leave it on low heat for 5-10 minutes and serve.
Note: It is recommended to stir until boiling point.
