Bolu Kızılcık Tarhanası

Bolu Kızılcık Tarhanası is a traditional food product registered with a geographical indication from the Bolu region. The product has endured to the present day as a result of the cultural heritage of the local population. It was officially registered for protection by the Bolu Municipality on 01.12.2017, effective from 14.07.2017. The product/product group is classified as Tarhana / Meals and Soups.

Kızılcık Tarhanası (Bolu Municipality)

Description and Distinctive Characteristics

Bolu Kızılcık Tarhanası is produced by mixing and kneading pulp of cornelian cherry fruit grown in Bolu, hard red bread wheat flour and iodized culinary salt in specific proportions.

• Ingredients: The production must use cornelian cherry fruit (Cornus Mascula) from the Cornaceae family grown in the region. The components and quantities of the tarhana dough (per 100 g of tarhana dough) are as follows:
• • Cornelian cherry pulp: 48
  • Bread wheat flour: 48
  • Iodized culinary salt: 4
• Color: To achieve a color close to pink-red, the product must be dried on a cloth surface in a shaded environment without exposure to sunlight.

Kızılcık Tarhanası Drying Stage (Bolu Municipality)

Production Method

The production process of Bolu Kızılcık Tarhanası includes the following steps:

1. Seed Removal and Pulp Processing: Cornelian cherry fruits, which begin to ripen towards the end of August within the boundaries of Bolu Province, reach full maturity in September and acquire a deep red color. The fresh fruits harvested during this month are passed through a seed-removal machine to extract the seeds and are simultaneously processed into pulp within the same machine.
2. Mixing and Kneading: The seedless cornelian cherry pulp is mixed in a one-to-one ratio with hard red bread wheat flour. Subsequently, 4 percent iodized culinary salt by weight is added to the mixture. All components are kneaded together in a dough mixer to ensure homogeneity.
3. Spreading and Pre-Drying: The tarhana dough is divided into portions of approximately 25 grams and spread onto a cloth surface. The dough must be left to dry for approximately 24 hours at room temperature (approximately 23°C, 60–70% humidity) in a shaded enclosed space on the cloth surface known as “çarşaflık.” No modern drying techniques are used at this stage.
4. Sieving: After the 24-hour pre-drying period, the tarhana dough pieces are passed through a 3 mm wire sieve to reduce their size.
5. Final Drying: The partially dried tarhana pieces are dried for 6 to 7 days on a cloth surface at room temperature (approximately 23°C), 60–70% humidity, and in a shaded enclosed environment, as in the pre-drying stage. To preserve the pink-red hue derived from the cornelian cherry fruit, drying must occur in a location without sunlight. The drying table must be wooden, measuring 2x4 m (width x length), and covered with white fabric cloth.
6. Packaging: The dried Bolu Kızılcık Tarhanası must be packed in cloth bags and stored in a cool environment (approximately 15°C). The cloth bags must be made of 100 percent cotton fabric to allow air circulation. The weave density of the cloth must be fine enough to prevent insect and pest entry, protect the product from moisture, and shield it from sunlight.

Kızılcık Tarhanası Production Stage (Bolu Municipality)

Geographical Boundary and Monitoring

Bolu Kızılcık Tarhanası is a product known by its regional name. All stages of its production method, particularly the pre-drying and final drying processes, are critical to achieving its distinctive color. Therefore, the experience and craftsmanship of local producers are essential to the product’s continuity.

Monitoring is carried out by a control body consisting of two members: one representative from the Bolu Chamber of Commerce and Industry and one registered producer from the S.S. Köroğlu Organic and Regional Products Production and Marketing Cooperative, under the coordination of the Bolu Municipality. Monitoring inspections are conducted annually on a regular basis and may also be carried out as needed or upon complaint.