Buldan women begin traditional winter food preparations

In the Buldan district of Denizli, local women have begun traditional preparations of seasonal foods for the winter months. The process focuses on the production of tarhana and erişte (noodles) using natural ingredients and ancestral methods.

For tarhana production, ingredients such as red capia peppers, onions, tomatoes, and hazelnuts peppers are chopped and mixed. The mixture undergoes a fermentation process, initially lasting about one week, followed by the addition of flour and a further three-week waiting period. Once the dough is ready, it is spread on cloths, broken into small pieces, and dried again before being stored in traditional Buldan cloth bags.

Simultaneously, erişte is being prepared by kneading flour with water and eggs. The dough is rested, rolled out with a rolling pin, briefly cooked on a griddle, and then cut into thin strips. These noodles are dried to ensure long-term preservation and flavor enhancement for winter consumption.