Malatya Tarhana Description and Distinguishing Features of the Product: Malatya Tarhana; a regional variety of tarhana prepared by pounding whole wheat in a stone mill with intervals of water sprinkling for about two hours, partially separating it from its bran. It is then aired in the sun, boiled, and mixed with yogurt, fresh dough yeast, water, salt, and flour.The dried form of Malatya Tarhana is in a compressed shape. Therefore, within the geographical boundary, it is also known as "sıkma tarhana." The history of Malatya Tarhana dates back to ancient times. It holds a significant place in the culinary culture of Malatya province. For these reasons, Malatya Tarhana has a connection with geographical boundaries and fame. Production Method: Components: - 3 kg cracked wheat (yarma or gendime) - 5 kg yogurt - 250 g fresh dough yeast - 2 liters of water - 250 g flour - 200 g salt Cracked wheat is boiled with water in a pot. Once it starts boiling, it is cooked over low heat for about two hours until the water is evaporated, and it swells and opens. The cooked cracked wheat is transferred to a chrome bowl and stirred until it reaches room temperature. Once cooled, yogurt, fresh dough yeast, flour, and salt are added, mixed, kneaded, and left for 24 hours for fermentation to take place, stirring occasionally. After the fermentation is complete, the tarhana dough is spread in spoonfuls on a flat surface covered with a cloth, arranged in rows, and left to dry in the sun. After the first 24 hours, the other side is turned, and it is dried for an additional 24 hours. Once both sides are dry, Malatya Tarhana is gathered and placed in cloth bags.