Fethiye Tarhana is a traditional type of tarhana produced in the Fethiye and Seydikemer districts of Muğla. It was registered with a Protected Geographical Indication on October 11, 2023 by the Fethiye Chamber of Commerce and Industry under Law No. 6769 on Industrial Property. This product has been shaped by the local climate, traditional production techniques, and cultural habits. Both in terms of ingredients and production method, it is distinct from tarhana produced in other regions of Türkiye.

Geographical Context and Definition

Fethiye Tarhana possesses characteristics unique to its region regarding production method and ingredients. It is produced exclusively in the Fethiye and Seydikemer districts, following a long-standing tradition of collective preparation and cultural hospitality. Its reputation is directly linked to this geographical area.

Tarhana is made by mixing wheat, yogurt, dried beans, chickpeas, millet, corn, cowpeas, red pepper, dried onion, tomato, sourdough, garlic, mint, thyme, and salt in specific proportions. The dough is then left to ferment, dried, and ground. The product is also known locally as “Göceli Tarhana” due to the inclusion of a wheat and legume component called “göce flour.”

Distinguishing Features

Fethiye Tarhana is fine-grained, non-clumping, and glossy, with red, yellow, and orange tones. It has a partially sour and spiced flavor, with visible pieces of spices, cereals, and legumes. No artificial flavors or additives are used in production.

Production Process

The production involves multiple time-intensive steps:

1. Vegetables and herbs (onion, garlic, tomato, red pepper, mint, thyme) are washed, cleaned, and chopped.
2. The mixture is partially cooked with salt.
3. Wheat, millet, chickpeas, corn, dried beans, and cowpeas are ground and sieved; the fraction passing through the sieve is separated as göce flour.
4. The cooked mixture is gradually mixed with göce flour, and sourdough is added; the dough is kneaded.
5. The dough is left to ferment for 1–2 weeks depending on ambient temperature, with regular stirring.
6. The fermented dough is mixed with the remaining göce flour and allowed to cool.
7. Drying is performed in shaded areas, with the dough pieces turned during drying; the mixture is then ground and left to dry again.

Storage and Serving

Fethiye Tarhana is stored either in bulk or in food-grade packaging, preferably cloth bags, in cool, dry, and odor-free conditions. It is labeled according to relevant food regulations.

For soup preparation, tarhana is typically cooked with fat (butter, sunflower oil, or olive oil), red pepper, and water. The mixture is boiled until the desired consistency is reached and served hot.

Inspection and Protection

Production and processing are inspected at least once a year by a supervisory committee of at least three people, coordinated by the Fethiye Chamber of Commerce and Industry, including representatives from the Fethiye District Directorate of Agriculture and Forestry and the Fethiye Chamber of Agriculture. Inspections check ingredient compliance, adherence to production methods, and proper use of the Protected Geographical Indication. Any non-compliance is reported, and corrective measures are taken.