Tarhana is a traditional, spicy Turkish soup common throughout Anatolia. It is also the name for the dry pulse made from a fermented mixture of plain yogurt, flour, and vegetables that are used as a base for the soup. It is a staple in many parts of Turkey. Tarhana soup is prepared by mixing the desired amount of crumbled tarhana with boiling water, milk, butter and spices and cooking it over a low flame.
Şekerpare is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick lemon-flavored sugar syrup, şekerpare is pronounced “sheh-ker-pah-reh” in Turkish.