Bolu Cranberry Tarhana Product Description and Distinctive Features: Bolu Kızılcık Tarhanası (also known as Bolu Cornelian Cherry Tarhana) is a traditional product made by blending the puree of Cornelian cherry fruits harvested in Bolu with hard-red bread wheat flour and iodized salt in specific proportions. Bolu Kızılcık Tarhanası has become well-known by its local name, symbolizing a resilient product that has been passed down through the cultural heritage of the people in the region. In the production of Bolu Kızılcık Tarhanası, the Cornelian cherry fruits from the Cornaceae family, specifically Cornus Mascula, which are cultivated in the region, should be used. To achieve a pink-red color in the product, the cherries must be dried on a cloth surface in a shaded area, avoiding direct sunlight. It is important to note that "tarhana" is a traditional Turkish fermented soup, made by drying a blend of yogurt, flour, and other ingredients. The incorporation of Cornelian cherry in Bolu Kızılcık Tarhanası imparts a distinctive flavor and color to this traditional dish. Production Method: a- Seed removal and processing into puree: The Cornelian cherry fruits, which begin to form towards the end of August within the borders of Bolu Province, reach full ripeness in September and turn a dark red color. The freshly harvested Cornelian cherry fruits undergo seed removal by passing through a seed removal machine. Once the seeds are removed, the fruits are processed into Cornelian cherry puree using the same machine. b- Preparation of Cornelian Cherry Tarhana mixture: The seedless Cornelian cherry puree should be combined in equal amounts with hard-red bread wheat flour, after which 4% of cooking iodized salt is added to the mixture. c- Kneading in the dough mixer: To ensure a smooth and even mixture, all ingredients should be kneaded in a dough mixer. d- Spreading the Cornelian Cherry Tarhana dough: The divided Cornelian cherry tarhana dough, approximately 25-gram portions, should be spread out on a cloth surface. e- Pre-drying: The small pieces of Cornelian cherry tarhana dough should be pre-dried for around 24 hours. No modern drying techniques are used at this stage. The dough should be dried at room temperature (around 23°C) with a humidity level of 60-70%, in a closed environment away from direct sunlight, referred to as a cloth surface. f- Sieving: After approximately 24 hours of pre-drying, the Cornelian cherry tarhana dough pieces should be passed through a 3 mm wire sieve to break them down into smaller sizes. g- Final drying: The semi-dried tarhanas that have passed through the sieve are dried again at room temperature (approximately 23°C) with 60-70% humidity on a cloth surface for 6-7 days, similar to the pre-drying stage. In order to achieve a color close to pink-red, Cornelian Cherry Tarhana must be dried in an environment away from direct sunlight. h- Packaging: The dried Bolu Cornelian Cherry Tarhana is packaged in cloth bags and stored in a cool environment (approximately 15°C). The cloth bags used for packaging should be made of 100% cotton fabric and allow the product to breathe. The fabric weave density should be tight enough to prevent pests or insects from getting through. The material should also protect the product from moisture and sunlight. - The drying rack should have the following characteristics: a wooden drying rack with dimensions of 2x4 m (width x length), covered with white fabric.