ADELINA Tarhana Feferonima (Fefferoni)
Tarhana, also known as “Trahana,” is the name for very small pasta with a coarse and uneven pellet-like texture. With first recorded use in ancient Greece, Rome and Persia, tarhana is considered one to be of the original comfort foods! Tarhana is a popular culinary ingredient in Southeastern European, Mediterranean and Middle Eastern cooking: traditionally used in soups of the same name – and in porridges, stews and savory pies. At Adelina, our Tarhana sa Feferonima (Fefferoni) is handmade, using the same lengthy preparation methods that countless generations of grandmothers have employed for millennia. This delicious and nutritious fermented dough pasta has just the right balance of fefferoni peppers to add gentle” heat” to your favorite savory tarhana-based recipes, like a classic pan seared and baked chicken dish with fresh tomatoes. Because we use T-500 flour (from the endosperm of wheat grains) in our recipe, Adelina Fefferoni Tarhana is rich in protein, vitamins and minerals. Use this special grain to impart hearty goodness to any soup or in vegetarian and meat-based stews. You will find our fefferoni-flavored pasta makes a great binder for meatballs and has just the right consistency for stuffed veggies. Prepare our tarhana as you would pasta: boiled in water or in the cooking liquid of your choosing. Add butter, milk, tangy Feta and a squeeze of fresh lemon to the tarhana – or top with Feta or tangy yogurt – for a heartwarming dish on a cold day. If you use this aromatic pasta (instead of rice or polenta) as the base for an elegant meal, you will find the tarhana will absorb all of the saucy goodness!
|Item Package:||350g bag|
|Item dimensions - LxWxH (inches):||8.5 x 3.75 x 2.25|
|Item weight (lbs):||0.8|
|Country of Origin:||Bosnia|
|Storage:||Store in a cool, dry place.|
Flour T-500, yeast, water, pepperoni.