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Tarhana (Turkish), Tarkhana (Armenian թարխանա), trahanas (Greek τραχανάς) or (xyno)hondros ((ξυνό)χονδρος), tarkhineh, tarkhāneh, tarkhwāneh (Persian ترخینه، ترخانه، ترخوانه), tarxane (Kurdish), trahana (Albanian), трахана / тархана (Bulgarian), tarana / тарана, tarhana (Bosnian, Serbian), kishk (Egypt), or kushuk (Iraq) are names for a dried food based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with water, stock, or milk (Persian ''ash-e tarkhineh dugh'' آش ترخینه دوغ). As it is both acid and low in moisture the milk proteins keep for long periods. Tarhana is very similar to some kinds of kishk. The Turkish ''tarhana'' consists of cracked wheat (or flour), yoghurt, and vegetables fermented then dried. The Greek ''trahana'' contains only cracked wheat or a ''cous cous''-like paste and fermented milk. In Cyprus, it is considered a national specialty, and is often served with pieces of haloumi cheese in it. The Armenian ''tarkhana'' is made up of matzoon and eggs mixed with half of wheat flour and half of starch. Small pieces of dough are prepared and dried and then kept in glass containers and uses mostly dry soups, dissolving in hot liquids. Like many other foodstuffs which originated from the need to preserve food—cured ham, smoked fish,and the like—trahana soup is often eaten as a matter of taste and choice where fresh food is abundant and refrigeration available. ==History== Hill and Bryer suggest that trrhana is related to Greek τρακτόν (''trakton'', romanized as ''tractum''),〔(τρακτὸς, τρακτόν ), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus〕 a thickener Apicius wrote about in the 1st century CE which most other authors consider to be a sort of cracker crumb.〔Stephen Hill, Anthony Bryer, "Byzantine Porridge: Tracta, Trachanas, and Trahana", in ''Food in Antiquity'', eds. John Wilkins, David Harvey, Mike Dobson, F. D. Harvey. Exeter University Press, 1995. ISBN 0-85989-418-5.〕 Dalby (1996) connects it to the Greek τραγός/τραγανός (''tragos''/''traganos''),〔(τραγανός ), Henry George Liddell, Robert Scott, ''A Greek-English Lexicon'', on Perseus〕 described (and condemned) in Galen's ''Geoponica'' 3.8.〔Andrew Dalby, ''Siren Feasts: A History of Food and Gastronomy in Greece'', London, 1996. ISBN 0-415-11620-1, p. 201.〕 Weaver (2002) also considers it of Western origin.〔William Woys Weaver, "The Origins of Trachanás: Evidence from Cyprus and Ancient Texts", ''Gastronomica'' 2:1:41-48 (Winter 2002) 〕 Perry, on the other hand, considers that the phonetic evolution of τραγανός to tarhana is unlikely, and that it probably comes from (ペルシア語:ترخوانه) ''tarkhwāneh''.〔Charles Perry, "Trakhanas Revisited", ''Petits Propos Culinaires'' 55:34 (1997?)〕 He considers the resemblance to τραγανός and to τραχύς 'coarse' coincidental, though he speculates that τραχύς may have influenced the word by folk etymology. In Persian language sources, al-Zamakhshari mentioned the name of this food in the 11th century in the form ''tarkhana'' in his dictionary; it is attested in the 13th century in the form ''tarkhina'' in the ''Jahangiri Encyclopedia'' (named after Jahangir, the Mughal emperor of India). ''Tar'' تر in Persian means 'wet, soaked', and ''khwān'' خوان (pronounced ''khān'') means 'dining place/table, food, large wooden bowl'. Thus in Persian it would mean 'watered or soaked food', which matches the way the soup is made: tarhana must be soaked in water, and other possible ingredients are then added and cooked for some time. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「tarhana」の詳細全文を読む スポンサード リンク
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