Maras Tarhana Description and Distinguishing Features of the Product: Maraş Tarhana distinguishes itself from tarhanas produced in other regions of Turkey due to its unique processing methods, natural ingredients, and traditional consumption practices. While tarhana is generally prepared using flour and yogurt and consumed in powdered form solely as a soup, Maraş Tarhana is made by pounding and kneading the mixture, then spreading it thinly and drying it on straw mats. This process allows Maraş Tarhana to be enjoyed in various forms, including: 1. In a partially dried (semi-dried or firik) state before full drying, 2. Fully dried and consumed as a snack, 3. Prepared as a soup, 4. Softened with hot meat or bone broth, 5. Fried in oil, 6. Sautéed with onions in oil after moistening, 7. Crumbled and heated on a hot griddle, 8. Baked in the oven. The two primary ingredients essential in the production of Maraş Tarhana are yogurt and cracked wheat (pounded). In Maraş Tarhana, cracked wheat is used directly in its pounded form. This is important because cracked wheat contains mostly the bran portion of the grain, which contributes significantly to its nutritional value, being rich in vitamins and minerals, as well as its beneficial effects on metabolism. Furthermore, considering the recommended daily intake of dietary fiber (cellulose) suggested by the World Health Organization (30-40 g), the presence of cracked wheat (pounded) in this product plays a valuable role. The production technique of Maraş Tarhana is unique to its geographical area. During its preparation, yogurt is not added directly to the cooking process. Initially, cracked wheat is cooked with water. Then, optionally, ingredients such as thyme, spices like cumin, nuts, almonds, peppers, and yogurt are blended into the cooked cracked wheat. A key characteristic of Maraş Tarhana is that the yogurt is not subjected to cooking, and the optional inclusion of thyme along with spices like cumin, nuts, almonds, and peppers distinguishes it from other varieties. Because the yogurt is not heated, the probiotic cultures it contains remain alive, and combined with the prebiotic components naturally found in the cracked wheat (pounded), Maraş Tarhana displays functional health benefits. As a traditional regional method, Maraş Tarhana is dried by spreading it on woven straw mats known as "çığ" or on plastic sheets called "plastic çığ." These drying surfaces are carefully woven with reed sticks native to the geographical region. Maraş Tarhana provides vital minerals and water-soluble vitamins essential in our diet. The fermentation process involving yeasts from yogurt and wheat derivatives naturally enhances its aromatic qualities. Furthermore, Maraş Tarhana offers an excellent balance of plant-based and animal proteins, making it highly nutritious, with an energy content of about 370 calories per 100 grams. Production Method: The wheat used for making Maraş Tarhana is white wheat characterized by a weak gluten content, large grains, fullness, moderate softness, and cleanliness. This specially selected wheat undergoes processing in a dedicated tarhana mill where the husk is removed, then it is pounded, sifted, and thoroughly cleaned. Ideal weather conditions are closely observed for producing Maraş Tarhana, with particular importance given to the presence of wind, which acts as a natural air conditioner during drying, as well as the absence of rainfall. The pounded wheat is soaked overnight in a specially designed Masere Boiler or a chrome mixer boiler manufactured specifically for the large-scale production of Maraş Tarhana. The fire is ignited shortly before midnight, and the mixture is continuously stirred until morning. This stirring process, called “kürekleme”, is carried out by experienced artisans to prevent the tarhana from burning at the bottom. Kürekleme is performed using a tarhana shovel — a wooden tool approximately 120-150 cm in length. The method of kürekleme is distinctive: the shovel must be held and moved in a manner that allows the hand to rotate freely, preventing strain or swelling. The stirring process begins at the base of the Masere Boiler and moves upward, with the shovel being periodically moistened to facilitate continuous stirring. Once the pilaf is fully cooked, the wood fire beneath the boiler is completely extinguished. Cooking continues briefly over the remaining embers while the kürekleme stirring persists. For mixer chrome boilers, the kürekleme step is not required. After the pilaf is thoroughly cooked, all embers are removed from under the boiler. A large tray is placed atop the boiler to allow the cooked pounded wheat pilaf to steam for a short period, with occasional stirring. The pilaf is then blended with natural yogurt—either full-fat or low-fat—in a minimum ratio of 1:2. For every 100 kg of pounded wheat, thyme and optionally cumin, nuts, almonds, peppers, and similar spices are added, with the salt content kept below 3%. The mixture of yogurt, cooked pounded wheat pilaf, salt, and thyme is poured into chrome boilers to ferment overnight. Early the next morning, the mixture is spread thinly on mats called "çığ", which are crafted from reed sticks native to the region. Spreading the tarhana thinly promotes crispness and ensures even drying. Maraş Tarhana intended for consumption as firik is semi-dried in the late afternoon. Tarhana designated for sale as firik is handled with strict hygiene, peeled, and stored either in closed environments or as çığ mats. Before sunrise the following day, it is carefully peeled from the mats and sun-dried (or dried in greenhouses or ovens if weather conditions are unfavorable). It is gathered in the evening and placed in containers safe for food contact. Properly prepared Maraş Tarhana can be preserved for 5 to 6 months in a cool, dry location.