Kutahya Cranberry Tarhana Description and Distinguishing Features of the Product: Kütahya Kızılcık Tarhana; primarily traded by local food businesses that focus on regional product production throughout the province, is known for its distinctive taste and is also referred to as sour tarhana in the region. Kütahya Kızılcık Tarhana stands out as one of the unique products specific to the Kütahya province. Kütahya Kızılcık Tarhana is prepared by boiling mature cornelian cherry (Cornus mas L.) fruits into a puree, then kneading a dough with the addition of wheat flour and salt, and allowing it to dry to eliminate moisture. It is a tarhana with a pinkish color. The most important feature of Kütahya Kızılcık Tarhana is the cooking of the cornelian cherry puree during the preparation stage. The cooking of the puree helps to eliminate the raw smell of the added wheat flour. Thus, Kütahya Kızılcık Tarhana develops its unique color, taste, and aroma. When cooked, Kütahya Kızılcık Tarhana takes on a pink-purple color. It has a sour and tangy taste and aroma. Production Method: Sorting and Washing: Preferably, cornelian cherry fruits grown in the region are used. Generally, the red and ripe fruits harvested with the arrival of autumn are used. These cornelian cherries are cleaned by washing them with water and then drained.Pureeing and Separation of Seeds: Cleaned and sorted cornelian cherry fruits are mashed into a puree using a machine or sieve, and the seeds are separated. Cooking: The cornelian cherry puree is cooked in cauldrons until its Brix value reaches 23-24, and it reaches a consistency colloquially known as "pudding." The cooking process in production is the most crucial stage that imparts the characteristic taste and aroma to the tarhana. This process not only eliminates the raw smell of the mixed flour but also ensures the desired consistency of the tarhana. Dough Kneading: Once the cooking process is complete, the hot cornelian cherry puree is subjected to kneading. Approximately 1% salt and enough wheat flour are gradually added to the puree. This mixture is kneaded either with a dough mixer or by hand. The slow addition of flour aims to better control the quantity and achieve a homogeneous mixture. The goal is to obtain a dough with a consistency colloquially known as "earlobe."Dough Spreading: The prepared dough is divided into smaller pieces and spread flat on clean white fabric suitable for food contact, covered with another clean fabric to facilitate the drying process. Drying and Sieving: The spread dough pieces are dried on the fabric-covered surfaces in an environment without direct sunlight at room temperature for approximately 2 days. The dough is occasionally turned until it reaches the desired consistency, meaning until it loses its moisture. Once partially dried, the dough pieces are passed through a sieve or crusher to obtain particles no larger than a bulgur grain. They are then spread again on clean fabric, stirred at intervals, and dried under the same conditions until they are crispy. Drying tarhana without direct sunlight helps preserve its nutritional value and color. Kütahya Kızılcık Tarhana has a light pinkish color and turns pink-purple when cooked.Packaging: Once the drying process is complete, the obtained Kütahya Kızılcık Tarhana is packaged in food-safe bags of various weights. Generally, these bags are placed inside cloth bags and presented to consumers with label information compliant with relevant regulations.Kütahya Kızılcık Tarhana is stored in clean and dry places, free from odors, and protected from direct sunlight in cool environments until it reaches the end consumer. Cooking and Serving: As much care is taken in the preparation of Kütahya Kızılcık Tarhana, equal attention is given to its cooking. Chopped onions are sautéed in sunflower oil with optional ground meat. After the onions are fully sautéed, water (optionally chicken broth or meat broth) is added and brought to a boil. Kütahya Kızılcık Tarhana is then added to the boiling water and cooked. Optionally, garlic and butter can be added before serving.