Maras Tarhana Description and Distinguishing Features of the Product: Maraş tarhana, due to certain different processing steps, natural additives, and consumption habits in its production technology, stands out from tarhanas in various regions of our country. Generally made from flour and yogurt, tarhana in powder form is consumed exclusively as soup. Maraş Tarhana, made by pounding and kneading, then thinly spread and dried on straw mats, can be consumed in the following forms: 1. Before completely drying, in a semi-dried (firik) state, 2. Completely dried and eaten like a snack, 3. In soup form, 4. Moistened with hot meat or bone broth, 5. Fried in oil, 6. Moistened tarhana sautéed with onions in oil, 7. Crumbled on a hot griddle, 8. Baked in the oven. The two main components that play a role in the production of Maraş tarhana are yogurt and cracked wheat (pounded). In Maraş tarhana, Cracked Wheat is used directly as cracked wheat (pounded). The fact that cracked wheat (pounded) predominantly contains the bran component, which is a grain component, is significant for its nutritional (rich in vitamins and minerals) and metabolic functions. Additionally, when considering the cellulose material recommended for daily consumption by the World Health Organization in a specific amount (30-40 g), the cracked wheat (pounded) component used in this product becomes important. The production method of Maraş Tarhana is specific to the geographical region. In the production of Maraş Tarhana, yogurt is not added directly during the cooking stage. First, cracked wheat is cooked with water. Optionally, thyme, spices such as cumin, nuts, almonds, peppers, etc., and yogurt are mixed into the cooked cracked wheat (cracked wheat). The fact that yogurt is not cooked and the optional addition of thyme, as well as spices like cumin, nuts, almonds, peppers, etc., are distinctive features of Maraş Tarhana. Due to the absence of cooking yogurt in the process, the probiotic yogurt cultures in it remain intact, and with the prebiotic natural additives from the cracked wheat (pounded), Maraş Tarhana exhibits functional properties. Maraş Tarhana, as a geographical method, is dried by spreading it on woven straw mats called "çığ" or on plastic surfaces known as "plastic çığ." These surfaces are specifically woven with reed sticks in the geographical boundary. Maraş tarhana contains essential minerals and water-soluble vitamins in our diet. The fermentative yeasts from yogurt and wheat derivatives naturally enrich the aromatic profile. Additionally, Maraş tarhana is an ideal combination of plant-based and animal proteins, presenting significant nutritional value, with approximately 370 calories per 100 grams of the product. Production Method: The wheat used in the production of Maraş Tarhana is white wheat, and its essence (gluten content) should be weak, large-grained, plump, not excessively hard, and also clean and pure. Specially designated wheat for tarhana is pounded in a specific tarhana mill, the husk is removed, and it is pounded, sifted, and cleaned. Suitable weather conditions are monitored for the production of Maraş Tarhana. The presence of wind that will serve as a natural air conditioner during the drying process is important, as much as the absence of rain. The pounded wheat is soaked in a special Masere Boiler or a mixer chrome boiler produced specifically for the large-scale production of Maraş Tarhana. It is soaked overnight, and the fire is lit just before midnight, stirring continuously until morning. The stirring process, known as "kürekleme," is performed by skilled individuals to avoid burning the tarhana at the bottom. Kürekleme is done with a tarhana shovel, a tool carved from wood and measuring between 120-150 cm. The technique of kürekleme has its own unique method. To avoid swelling of the hand, the tarhana shovel should be held and moved in a way that allows the hand to rotate comfortably. The stirring process starts from the bottom of the Masere Boiler and moves upward, periodically wetting the shovel to continue stirring. When the pilaf is cooked, the wood is completely removed from under the boiler. The cooking process continues for a while over the embers. Meanwhile, kürekleme is maintained. In mixer chrome boilers, kürekleme is unnecessary. Once the pilaf is well-cooked, the embers are completely removed from under the boiler. A large tray is placed over the boiler, and the cooked pounded wheat pilaf is left to steam for a while. Kürekleme continues intermittently. It is then mixed with natural yogurt, either fatty or non-fatty, in at least a 1-2 ratio. For every 100 kg of pounded wheat, thyme, optionally cumin, nuts, almonds, peppers, etc., are added, ensuring that the salt ratio does not exceed 3%. The mixture of yogurt, cooked pounded wheat pilaf, salt, and thyme is poured into chrome boilers for fermentation and left overnight. In the early morning, it is thinly spread on mats called "çığ," which are made from reed sticks and are specific to the geographical area. Spreading the tarhana thinly helps it become crispier and ensures better drying. Maraş Tarhana prepared to be consumed as firik is semi-dried in the late afternoon. Maraş Tarhana to be sold as firik is also kept in compliance with hygiene rules, peeled, and stored in a closed environment or in a closed area in çığ form. The next day, before sunrise, it is separated from the mats and allowed to dry in the sun (or in a greenhouse or ovens if weather conditions are not suitable). It is collected in the evening and placed in food-contact-safe containers. Maraş Tarhana can be stored for 5-6 months in a dry and cool place.