Kutahya Cranberry Tarhana Description and Distinguishing Features of the Product: Kütahya Kızılcık Tarhana, mainly sold by local food producers specializing in regional specialties across the province, is famous for its unique flavor and is locally known as sour tarhana. This product is recognized as one of the distinctive specialties exclusive to the Kütahya region. Kütahya Kızılcık Tarhana is made by cooking ripe cornelian cherry (Cornus mas L.) fruits into a smooth puree. This puree is then combined with wheat flour and salt to form a dough, which is subsequently dried to remove moisture. The tarhana is characterized by its distinctive pinkish hue. A key aspect of Kütahya Kızılcık Tarhana production is the cooking of the cornelian cherry puree during preparation. This cooking step helps to eliminate the raw odor typically associated with wheat flour. As a result, the tarhana gains its unique color, flavor, and fragrance. When prepared, it exhibits a pink-purple shade and features a pleasantly sour and tangy taste and aroma. Production Method: Sorting and Washing: Ideally, cornelian cherry fruits cultivated locally are selected. Typically, the ripe, red cherries harvested in autumn are chosen. These cherries are thoroughly cleaned by rinsing with water and then drained to remove excess moisture. Pureeing and Seed Removal: The cleaned and sorted cornelian cherries are mashed into a smooth puree using either a machine or a sieve, with the seeds carefully separated out. Cooking: The cornelian cherry puree is cooked in cauldrons until it reaches a Brix value of 23-24 and attains a thick, pudding-like consistency. This cooking phase is the most critical step in production, as it imparts the tarhana’s distinctive flavor and aroma. It also eliminates the raw smell of the mixed flour and ensures the proper texture. Dough Kneading: After cooking, the hot cornelian cherry puree is kneaded with approximately 1% salt and a sufficient amount of wheat flour, which is added gradually. Kneading is done either by hand or with a dough mixer. Adding the flour slowly allows better control over the texture and helps achieve a uniform dough consistency, often described as resembling an “earlobe” in softness. Dough Spreading: The prepared dough is portioned into smaller pieces and spread thinly on clean, white, food-safe fabric. It is then covered with another clean cloth to aid the drying process. Drying and Sieving: The dough pieces spread on fabric-covered surfaces are dried at room temperature, away from direct sunlight, for about two days. During this period, the dough is occasionally turned to ensure it loses moisture and reaches the desired dryness. After partial drying, the dough is sifted through a sieve or crusher to obtain granules no larger than bulgur grains. These particles are then spread again on clean fabric, stirred periodically, and dried under the same conditions until they become crisp. Drying the tarhana without exposure to direct sunlight helps maintain its nutritional value and color. Kütahya Kızılcık Tarhana has a delicate light pink shade and turns a pink-purple hue when cooked. Packaging: Once completely dried, the tarhana is packed into food-safe bags of varying weights. These bags are often placed inside cloth bags and labeled according to the relevant regulations before being offered to customers. The tarhana is stored in cool, clean, and dry places, protected from odors and sunlight until it reaches the consumer. Cooking and Serving: Just as great care is taken during the production of Kütahya Kızılcık Tarhana, its cooking is equally important. Chopped onions are sautéed in sunflower oil, with the option to add ground meat. Once the onions are thoroughly cooked, water or optionally chicken or meat broth is added and brought to a boil. The tarhana is then stirred into the boiling liquid and cooked through. Before serving, garlic and butter may be added to enhance the flavor.