Raw materials such as milk, yoghurt, eggs, corn, wheat flour, barley flour, rye flour, chickpea, lentil, cranberry, ready-made or sourdough, tarhana grass, spice mixtures, cream, vegetable mixes are available in different amounts and mixes in tarhanas produced in Anatolia. Despite these differences in its production, its basic raw material is yoghurt and wheat grain or flour.

If you happen to be in Adana, Kahramanmaraş and Antep regions, you will come across a type of tarhana, which is a mixture of yoghurt and boiled wheat, called “Top Tarhana, Squeezed Tarhana, Yumruk Tarhana” prepared in July and August. Tarhana produced in these regions is also called “white tarhana” due to its external appearance. As in some regions of the Aegean Region and Western Black Sea, a mixture of tomatoes, onions and peppers is not included in tarhana.
In Adana Pozantı and Mersin Silifke areas, while preparing tarhana, wheat, which is called as pounding, splitting or toothed, is boiled with a little salt and water. Some families use milk instead of chickpeas or water during boiling. When this boiled mixture reaches room temperature, it is mixed with the yoghurt taken from the oil, kneaded thoroughly and left outside to ferment for a night or two. Pieces of fermented tarhana dough are taken off and laid on the sheets and left to dry in the shade. The dried tarhana pellets are placed in cloth bags and stored in light and moisture-free conditions.

Tarhana content varies in regions such as İskenderun and Mersin Taşucu. Tomato, onion, pepper, mint, thyme and sourdough are also included in the tarhana variety, which is called “flour tarhana” in these regions. Vegetables are simply minced, then cooked with salt and then left to cool. Then sour yeast, yogurt and flour are added to this mixture. The tarhana dough is left to ferment for a week to ten days. The words in the region are “raised”. At the end of the tenth day, lumps of tarhana dough are removed and passed through a sieve or a colander to crumble. The crumbled tarhana is spread on cloths for a few days to dry again.

In districts such as Karabük and Safranbolu, tarhana is especially disappearing, while maniye type tomatoes are used, which are again seeded, reproduced and increased in production. In these regions, vegetables are not boiled and the most important detail is that the tarhana is left to ferment in the house. Grated tomatoes are prepared with the same amount of white flour or whole wheat flour, sourdough, salt and a spice mixture, which is called as the size in the region.

Tarhana content varies in regions such as İskenderun and Mersin Taşucu. Tomato, onion, pepper, mint, thyme and sourdough are also included in the tarhana variety, which is called “flour tarhana” in these regions. Vegetables are simply minced, then cooked with salt and then left to cool. Then sour yeast, yogurt and flour are added to this mixture. The tarhana dough is left to ferment for a week to ten days. The words in the region are “raised”. At the end of the tenth day, lumps of tarhana dough are removed and passed through a sieve or a colander to crumble. The crumbled tarhana is spread on cloths for a few days to dry again.

In districts such as Karabük and Safranbolu, tarhana is especially disappearing, while maniye type tomatoes are used, which are again seeded, reproduced and increased in production. In these regions, vegetables are not boiled and the most important detail is that the tarhana is left to ferment in the house. Grated tomatoes are prepared with the same amount of white flour or whole wheat flour, sourdough, salt and a spice mixture, which is called as the size in the region.

Raw materials such as milk, yoghurt, eggs, corn, wheat flour, barley flour, rye flour, chickpea, lentil, cranberry, ready-made or sourdough, tarhana grass, spice mixtures, cream, vegetable mixes are available in different amounts and mixes in tarhanas produced in Anatolia. . Despite these differences in its production, its basic raw material is yoghurt and wheat grain or flour.

If you happen to be in Adana, Kahramanmaraş and Antep regions, you will come across a type of tarhana, which is a mixture of yoghurt and boiled wheat, called “Top Tarhana, Squeezed Tarhana, Yumruk Tarhana” prepared in July and August. Tarhana produced in these regions is also called “white tarhana” due to its external appearance. As in some regions of the Aegean Region and Western Black Sea, a mixture of tomatoes, onions and peppers is not included in tarhana.
In Adana Pozantı and Mersin Silifke areas, while preparing tarhana, wheat, which is called as pounding, splitting or toothed, is boiled with a little salt and water. Some families use milk instead of chickpeas or water during boiling. When this boiled mixture reaches room temperature, it is mixed with the yoghurt taken from the oil, kneaded thoroughly and left outside to ferment for a night or two. Pieces of fermented tarhana dough are taken off and laid on the sheets and left to dry in the shade. The dried tarhana pellets are placed in cloth bags and stored in light and moisture-free conditions.

Tangör Tan wrote the tarhana, which was prepared and used differently in every corner of Anatolia.
When we say Tarhana, the first thing that comes to mind is a powder mixture that plays alone in the farthest corner of the refrigerator during the winter months. Tarhana, which smells slightly sour yoghurt and that we think it spoiled when its sour smell intensifies, is a super food that we usually don’t focus on in big cities where life flows so fast, but has been consumed for centuries in the Anatolian countryside.

Tarhana is a fermented food that is made all over Anatolia as a winter preparation and produced in traditional ways. It is generally made by mixing flour or wheat with yoghurt and herbal products, turning it into dough and fermenting this dough. However, the production method and the materials in its content differ from region to region. Tarhana production depends on the variety of local products, natural vegetation, climate, animal husbandry and most importantly the traditions, customs and taste of the person making the tarhana. If you go to Devrek district of Zonguldak, you will see that the tarhana produced in Çolakpehlivan village there are different from the tarhana produced in Dedeköylü village, which is three kilometers further away. And even Fatma Teyze’s tarhana and her next-door neighbor Asuman Granny’s tarhana vary.

The tradition of Ramadan Keskek, which has been kept alive for centuries in Iskilip district of Çorum, continues. It is an indispensable part of the iftar meals in Ramadan. While the Keskek bakeries in every neighborhood of İskilip continue to witness this tradition, there is great interest in the bakeries during the iftar hour. Social distance is especially emphasized this year in the keşkek bakeries, which have overflowed in recent years.

Included in UNESCO’s “intangible cultural heritage” list, the 8-hour flavor journey ends at iftar tables. Iskilip Keşkek no longer know almost all of Turkey’s reputation. Keskek, one of the special dishes of İskilip, is the second longest-cooked local dish of the city after the famous İskilip Dolması. I wish it attracts so much attention for bakery owners. Keskek bakeries, which work one month a year, try to provide all kinds of opportunities to their customers to close this month in the most profitable way.

Stating that I wish is one of the sine qua non for İskilip, the educator Sabri Çiçekci said that this should be considered as a food culture.

Expressing that İskilip has a very rich and different food culture, Çiçekci said, “İskilip’s meals are cooked for a very long time. For example, our famous dolphin takes 12-13 hours. We wish from morning until evening. The baklava, which will come after this, is cooked again from evening to morning. İskilip Keskeği is unlike many of the food types in Anatolia and the district. In many provinces and districts in our region, there is keskek production. But we wish it was very different, ”he said.

Cooks Federation of Turkey (TAFED) Head chef Zeki açıköz, noting the importance of geo-marked product, the best Turkish food, they could be made from products grown in Turkey.
Açıköz made a statement to the AA correspondent before the 27th International Food and Beverage Specialization Fair, which will be held in Antalya this year, with the theme “Long live Anatolia” in order to draw attention to domestic food production.

Stating that there are a lot of imported products in the kitchens in recent years, even milk and butter are imported, Açıköz stated that they are working to eliminate the prejudices against the local product and to raise awareness about the local product with the local brand strong brand slogan.

“Whether we accept it or not, Turkish cuisine needs innovation without breaking the traditional cooking method.” Açıköz explained that as an example of this innovation, they will make fruit pulp desserts with local products without breaking the traditional production.
Turkey in recent years in many products of geographical indication gets pointing açıköz, “In terms of food, our local products is very important. Our motto is, Turkish food would be the most beautiful in their native lands manufactured products. Look, ‘apricot’ says you are everywhere apricots but Malatya apricots how to become famous, for example, we have to see. ‘fig’ call today, figs all over Turkey. Maybe the world also have figs anywhere but ‘Aydin figs’ when it is said gaining a different dimension. ” he spoke.
apricot visits abroad, some products in the Turkish flag as figs, Turkey had seen the article and açıköz expressed the need to increase the number of them, “The best Turkish food would be from products grown in Turkey. Our goal here; you win this training, you win markets, businesses that use good products Let it win. As a result, the country will win, and when the country wins, we citizens will win. ” said.

Underlining that future generations need to be made aware of geographically marked products, Açıköz said, “Our country knows what the new geographical indication is. We have known this since 2006, but the government’s involvement in it made us extremely happy.” found the assessment.