|
An aerial view of farmers tarhana, a fermented mixture of grain and yoghurt or fermented milk they harvest during scorching heat in Kahramanmaras, Turkiye on September 02, 2024. Tarhana, which is made by cooking wheat called “dovme” or “dogme” in a cauldron and then mixing it with sour and fatty yoghurt, is mostly prepared in July and August in Kahramanmaras due to the favourable climate. The tarhana, which is dried in special wickerwork containers called “cig”, is called “firik” in the region because it can be eaten before it is completely dry. Maras tarhana is exported to many parts of the world. (Photo by Ahmet Aslan/Anadolu via Getty Images)
|
