Bolu Cranberry Tarhana Product Description and Distinctive Features: Bolu Kızılcık Tarhanası (Bolu Cornelian Cherry Tarhana) is a product produced by mixing the puree of cornelian cherry fruits grown in Bolu with hard-red bread wheat flour and cooking iodized salt in certain proportions. Bolu Kızılcık Tarhanası has gained recognition with the local name, representing a durable product that has been passed down through the cultural heritage of the people living in the region. In the production of Bolu Kızılcık Tarhanası, the cornelian cherry fruits from the Cornaceae family, specifically Cornus Mascula, which are grown in the region, should be used. For the product to achieve a color close to pink-red, it is necessary to dry it on a cloth surface in a place without direct sunlight. Please note that "tarhana" is a traditional Turkish fermented soup, and its preparation involves drying a mixture of yogurt, flour, and other ingredients. The addition of cornelian cherry in Bolu Kızılcık Tarhanası provides a unique flavor and color to this traditional dish. Production Method: a- Seed removal and processing into puree: The cornelian cherry fruits, which begin to form towards the end of August within the borders of Bolu Province, reach full ripeness in September and turn into a dark red color. The freshly picked cornelian cherry fruits have their seeds removed by passing through a seed removal machine. After the seeds are removed, the cornelian cherry fruits are processed into cornelian cherry puree using the same machine. b- Preparation of Cornelian Cherry Tarhana mixture: The seedless cornelian cherry puree should be mixed in equal proportions with hard-red bread wheat flour, and then 4% of cooking iodized salt should be added to the mixture. c- Kneading in the dough mixer: To ensure the homogeneous kneading of the prepared mixture, all components should be kneaded in a dough mixer. d- Spreading the Cornelian Cherry Tarhana dough: The divided cornelian cherry tarhana dough, in approximately 25-gram portions, should be spread on a cloth surface. e- Pre-drying: The cornelian cherry tarhana dough spread in small pieces should be pre-dried for approximately 24 hours. No modern drying technique is used at this stage. The tarhana dough should be dried at room temperature (approximately 23 °C), with 60-70% humidity, in a closed environment without sunlight, referred to as a cloth surface. f- Sieving: After about 24 hours of pre-drying, the cornelian cherry tarhana dough pieces should be passed through a 3 mm wire sieve to reduce them to smaller sizes. g- Final drying: The semi-dried tarhanas passed through the sieve are again dried at room temperature (approximately 23 °C), with 60-70% humidity, on a cloth surface for 6-7 days, similar to the pre-drying stage. To achieve a color close to pink-red, Cornelian Cherry Tarhana must be dried in an environment without direct sunlight. h- Packaging: The dried Bolu Cornelian Cherry Tarhana is packaged in cloth bags and stored in a cool environment (approximately 15 °C). The cloth bags used for packaging should be made of 100% cotton fabric. The cloth bag packaging should allow the product to breathe. The fabric weave density should prevent any pests or insects from passing through. The fabric should be able to prevent the product from getting moist and protect it from sunlight. -The drying rack should have the following features: a wooden drying rack with dimensions of 2x4 m (width x length), covered with white fabric.