Fethiye Tarhana Description and Distinguishing Features of the Product: Fethiye Tarhana is a distinctive variety of tarhana originating from the Muğla province, especially in the Fethiye and Seydikemer regions. It is crafted by blending and kneading ingredients such as wheat, yogurt, dried beans, chickpeas, corn, millet, cornelian cherry, red pepper, onions, tomatoes, sourdough, garlic, mint, thyme, and salt following a traditional method. The mixture is then left to ferment before being dried and either crushed or ground into a fine powder. The grains and legumes used in the production process are ground finely and sifted through a delicate sieve. The coarse residue left beneath the sieve is locally known as "göce unu", which is why this tarhana is also referred to as "göceli tarhana." Fethiye Tarhana stands out from other tarhana types due to its distinctive preparation technique and the particular ingredients employed. It is strongly connected to the Fethiye and Seydikemer districts of Muğla province. The tradition of making Fethiye Tarhana reflects a communal spirit called "imece", passed down through generations, and it has long been a staple dish offered to visitors. Thanks to its unique ingredients, Fethiye Tarhana displays vibrant hues of red, yellow, and orange, with a fine, granular texture, a glossy surface, no clumping, and visible fragments of spices, grains, and legumes. It features a spicy flavor with a subtle tanginess. Notably, no artificial additives, flavorings, or enhancers are used during its production. It is available either in bulk or packaged in food-safe materials and can be enjoyed by preparing it as a flavorful soup. Production Steps of Fethiye Tarhana: The making of Fethiye Tarhana requires meticulous selection and preparation of ingredients, cleaning, sorting, dough formation, fermentation, drying, grinding, and more. Expert skill is essential throughout each phase of the process. Preparing the Tarhana Dough: - Dry onions, garlic, red peppers, tomatoes, mint, and thyme are soaked thoroughly in water, then washed, cleaned, sorted, and finely chopped or grated. - These ingredients are placed in a large pot or cauldron with thyme and mint arranged at the bottom. Salt is added, the mixture is well stirred, and then partially cooked. - Excess thyme and mint leaves are removed from the mixture before transferring it to another pot or cauldron to continue cooking. - Meanwhile, wheat, corn, chickpeas, dry beans, and börülce (a legume locally called karnıkara) are ground finer than the bulgur typically used for köfte. The ground mixture is sifted through a fine sieve, and the leftover coarse residue, known as "göce unu," is separately collected after mixing with sufficient salt. Tarhana Dough Preparation: - Gradually incorporate the "göce unu" into the cooking mixture, stirring continuously with a wooden spoon until it thickens. Note that not all of the "göce unu" is added at this point. - After mixing, sourdough is introduced into the blend, and the kneading process starts. The fermented mixture is kneaded until it transforms into a thick, fluid dough, forming the tarhana dough. Fermentation: - The duration of fermentation depends on the surrounding temperature and season. During summer, it typically takes about one week, whereas in autumn, it can extend to one or two weeks. The mixture is stirred daily, promoting fermentation and the development of foam. Kneading and Drying: - A portion of the dough’s "göce" part, taken from the pot, is combined with the remaining "göce unu". These ingredients are mixed thoroughly using proper techniques or by layering fabric sheets over each other. The resulting mixture is then allowed to cool. Drying and Grinding: - Dough portions are flattened and spread onto clean, food-safe fabric sheets or coverings. They are dried in a shaded area away from direct sunlight to maintain the tarhana’s nutritional qualities and vibrant colors. Once dried, the pieces are flipped, broken into smaller fragments, and ground. The ground tarhana is then sifted through a fine sieve or strainer. Finally, the crumbled tarhana is spread thinly once more on fabric sheets for a last round of drying. Storage Conditions, Packaging, and Market Presentation: - Fethiye Tarhana is ideally packaged either in bulk or in food-safe packaging, often using cloth bags, adhering to all applicable food safety standards and labeling regulations. - From production to the final consumer, Fethiye Tarhana is stored in clean, dry areas, kept away from strong odors, in a cool place, and protected from direct sunlight. Cooking and Serving: - Special attention is given to both the preparation and cooking of Fethiye Tarhana. To make a traditional soup, start by heating about 100g of butter or 100ml of sunflower or olive oil in a pot. Add around 10g of ground red pepper. Then pour in 2 liters of water along with roughly 150g of tarhana. Stir continuously over low heat until the soup comes to a boil. Once it reaches the preferred thickness, remove from heat and serve hot.