Recipe
Its ingredients consist entirely of locally grown products, with the main component being yarma (göce) flour, also known as whole-grain flour. In the past, grain was pounded in a mortar to remove the bran and then taken to the mill to be ground into flour specifically used for tarhana. The distinctive feature of this flour is its coarse texture. Previously, it was more commonly referred to as göce or göce flour, while today it is also known as yarma. In tarhana production, a starter culture called “yavru” is used. This starter is about the size of a fist and is separated from the previous year’s tarhana dough and stored in the freezer. For preparing göce tarhana, which is made toward the end of summer, the yavru starter is first removed from the freezer and allowed to reach room temperature. Approximately 1 kilogram of regular flour or göce flour is then added, and the mixture is kneaded with lukewarm water. The dough is covered and left to rest for one day to activate the fermentation process, locally described as “put to sleep.” The following day, preparation of the main dough, locally called “ana,” begins. For “one yarımlık,” corresponding to 18 kilograms of göce flour, 7 kilograms of tomatoes and 5 kilograms of ayran are used. The tomatoes are chopped and cooked thoroughly, after which the ayran is added and mixed. Sour wild plum (dağ eriği), if desired, and green hot peppers are then added. This mixture is known locally as “bötme.” The bötme is stirred and boiled on the stove. Once it has cooled slightly, the bran separated from the sifted göce flour is gradually added to the mixture while stirring. This step is carried out to enrich and bind the bötme. The sifted göce flour is then added, and the mixture is kneaded thoroughly. The previously fermented starter dough is combined with the bötme and kneaded in a large container. The dough is covered and left to ferment for 3 to 5 days, during which it is stirred at regular intervals to prevent mold formation. After fermentation, the dough is gradually spread onto sheets and laid out in a clean, sunny area to dry, being turned periodically. Once completely dry, it is crumbled and passed through a sieve. The finished tarhana is stored in cloth bags; glass containers are not used, as they do not allow air circulation.