Tarkhineh might be recognized as one of the oldest semi-prepared foods in the world. This dish is made from wheat and fermented Doug (a special  Iranian drink, a mixture of yogurt and water) or milk and is used in many cities, including the provinces of Lorestan, Kermanshah, Kurdistan, Ilam, Markazi, Hamadan, and both West and East Azerbaijan, as well as in central regions. In addition to this, Tarkhineh is popular among the Kurds of Iraq, Turkey, and Syria, as well as among Armenians in Armenia and Greek people in Greece, Cyprus, Albania, Bulgaria, and parts of Iraq and Egypt. Tarkhineh is actually made from wheat soaked in Doug or kefir, then dried and formed into balls. It's worth noting that in times when modern tools for preserving food did not exist, drying in the sun was considered one of the preservation methods. To prepare Tarkhineh, bulgur wheat or barley is soaked in Doug for ten days, and then it is shaped into balls and placed in the sun to dry. Sometimes, to add fragrance to Tarkhineh, the balls are placed on wild mint leaves before being sun-dried.

Ingredients Ash Tarkhineh

Ash Tarkhineh is popular in the provinces of Markazi, Hamadan, Kermanshah, Kurdistan, West Azerbaijan, Ilam, and Lorestan. Ash Tarkhineh can be prepared in various ways. The common factor among all of them is the use of Tarkhineh, which can include ingredients such as bulgur wheat, doug, yogurt, dried mint, various spices like wild thyme, legumes like chickpeas and beans, and greens like spinach and beetroot, as well as fried eggplant and fried onions, which can be added according to preference.

Torkhineh soup with tripe recipe

In some regions, instead of soaking, bulgur wheat is boiled in sour Doug. The balls are then dried in sunlight or industrial ovens. In some areas, vegetables and legumes are added to Tarkhineh to make what is known as Ash Tarkhineh, and in some regions, cow or sheep Sirabi is added, resulting in Ash Tarkhineh with Sirabi. The additives to Tarkhineh are entirely based on personal preference and include a wide variety of ingredients and vegetables.
In Markazi province, seasoning ingredients like tomatoes and safflower are used along with cooked and dried wheat. The dried Tarkhineh is then used for quicker cooking.

Therapeutic Benefits of Ash Tarkhineh with Sirabi

It is claimed that Tarkhineh, due to its antibiotics and vitamins, has therapeutic properties for colds and flu during the cold days of the year. Whether near or far, the taste of Ash on a cold winter day is unparalleled. If you plan to travel to Markazi province, be sure to try Ash Tarkhineh with Sirabi.
Looking forward to seeing you in Iran, Markazi province, while trying Ash Tarkhineh with Sirabi. Until that day!