Malatya Tarhana Description and Distinguishing Features of the Product: Malatya Tarhana is a regional variation of tarhana made by grinding whole wheat in a stone mill, with water sprinkled intermittently over about two hours to partially separate the bran. The mixture is then dried in the sun, boiled, and combined with yogurt, fresh dough yeast, water, salt, and flour. The dried form of Malatya Tarhana is compact and compressed, which is why it is also locally known as "sıkma tarhana" within its geographic area. The history of Malatya Tarhana reaches back to ancient eras. It occupies an important role in the culinary traditions of Malatya province. Because of this, Malatya Tarhana is closely linked to its geographical region and holds a well-known reputation. Production Method: Ingredients: 3 kg cracked wheat (yarma or gendime) 5 kg yogurt 250 g fresh dough yeast 2 liters water 250 g flour 200 g salt The cracked wheat is boiled with water in a pot. Once it reaches a boil, it is simmered on low heat for about two hours until the water evaporates and the grains swell and soften. The cooked cracked wheat is then transferred into a chrome bowl and stirred until it cools to room temperature. After cooling, yogurt, fresh dough yeast, flour, and salt are added, mixed thoroughly, kneaded, and left to ferment for 24 hours, with occasional stirring. When fermentation is complete, the tarhana dough is spooned onto a flat surface covered with cloth, arranged in rows, and dried under the sun. After the first 24 hours, the dough pieces are flipped to dry the other side for an additional 24 hours. Once fully dried on both sides, the Malatya Tarhana is collected and stored in cloth bags.