Amasya Pressed Tarhana Product Description and Distinguishing Features: Amasya Sıkma Tarhanası; a mixture of cracked wheat, strained yogurt, egg, wheat flour, salt, and milk, which is formed into dough, cooked over wood fire, shaped by hand squeezing, and then dried. Each piece of Sıkma Tarhana is approximately 50 grams. The dough of Amasya Sıkma Tarhanası is white when cooked and turns yellow after being dried in the sun. It has a solid consistency. The taste and aroma are sour. The history of Amasya Sıkma Tarhanası dates back to ancient times. It holds a significant place in the culinary culture of Amasya province. There is a selection of specific ingredients tailored to the geographical region. For these reasons, there is a connection between the geographical boundary and its reputation. Production Method: The components and production method of Amasya Sıkma Tarhanası are outlined below: Ingredients: - 5 kg strained yogurt - 1.25 kg cracked wheat - 2 eggs - 150 g wheat flour - 350 g salt - 400 ml milk Washed and strained cracked wheat and strained yogurt are mixed in a pot. Milk, wheat flour, and eggs, mixed in another bowl, are added to the mixture and cooked over wood fire at approximately 250°C for about 20 minutes. After cooking, salt is added to the tarhana dough, mixed, and the heating process is terminated, allowing it to cool. To prevent the strained yogurt from curdling, continue stirring the dough until it cools. From the cooled tarhana, pieces of 50 grams each are taken, and the pieces are shaped by pressing four fingers, excluding the thumb, into the center of the palm to open them. Tarhana pieces, to prevent them from sticking together, are spread on a food-safe damp cloth and left to dry in sunlight for 7 days. They are turned every two days to ensure even drying. Once dried, tarhana pieces are packaged in food-safe vacuum-sealed packages containing 20 pieces each. Dried tarhana can be stored in a moisture-free environment for up to 1 year.