The Turkish fermented soup base made from yogurt, flour, and vegetables, then dried, is tarhana.
Tarhana is a preserved food made by fermenting a mixture that traditionally includes yogurt, cracked wheat or flour, and vegetables. After fermentation, the mixture is broken into pieces or crumbs and dried. When needed, it is reconstituted with water, stock, or milk to make a thick, tangy soup. Its acidity and low moisture help the dried ingredient keep for long periods.
Turkish tarhana commonly includes vegetables such as tomatoes, peppers, and onions, although recipes vary from region to region. The fermentation gives the soup its characteristic sourness and also distinguishes it from fresh yogurt-based soups such as yayla çorbası. Tarhana is therefore both an ingredient and the name of the finished soup made from it.
Related forms appear across Central Asian, Middle Eastern, and Southeast European cuisines. Names include trahanas in Greek, tarkhineh in Persian, and trahana in several Balkan languages, but the Turkish version is especially associated with yogurt, grain, vegetables, fermentation, and drying.