Yogurt soup, tarhana or trahana, who made it first?

Yogurt soup, also known as “yayla çorbası”, is a traditional Turkish soup that is enjoyed in various forms across the Middle East, Balkans, and Central Asia. It is typically made with yogurt, flour, and water as the base, and can be served hot or cold. Tarhana or trahana is a traditional fermented food product that is widely consumed in the Mediterranean region, particularly in Turkey, Greece, and Cyprus.

The origins of yogurt soup and tarhana are both ancient and shrouded in mystery, making it difficult to pinpoint exactly who invented them. However, according to historical records and culinary traditions, it is believed that yogurt soup originated in Central Asia, particularly in the regions that are now modern-day Turkey and Iran. Tarhana, on the other hand, is thought to have originated in ancient Greece or Turkey, and was likely invented as a way to preserve excess milk and other ingredients for long periods of time.

Over time, both yogurt soup and tarhana have evolved and adapted to the culinary traditions and tastes of different regions, leading to a wide variety of different recipes and variations. In Turkey, for example, yogurt soup is often served with mint, garlic, and other herbs, while in Greece it is often made with lemon and dill. Tarhana is also prepared in many different ways, with variations that include ingredients like red pepper, onion, and garlic, and can be served as a soup or used as a base for sauces and stews.

While the exact origins of yogurt soup and tarhana may be uncertain, their long and rich history is a testament to the enduring popularity of these beloved culinary traditions.