Devolliçe Tarhanaja is one of the oldest and most beloved dishes of the Devoll region, a warm, thick soup that is usually prepared during the winter, but its foundation is made in the summer. In this area, tarhanaja is prepared by mixing thick local yogurt with wheat flour and a little salt, a soft dough that is left to ferment for several days. After it acquires its characteristic aroma, the dough is laid out in small pieces and dried in the sun until it hardens completely. When it is well dried, it is finely ground and stored as a powder for soup.
Its preparation is simple and very homely: the tarhana is put in water or broth and slowly boiled until it thickens and takes on a creamy consistency. It is often flavored with burnt butter, a little garlic or roasted cloves, according to family tradition.
