Fethiye Tarhanası

Fethiye tarhanası is a traditional variety of tarhana, produced using traditional methods and registered with a geographical indication on 11 October 2023. The registration was carried out by the Fethiye Chamber of Commerce and Industry under Law No. 6769 on Industrial Property. This product is shaped by the region’s climate, local production techniques and cultural practices, and differs from other tarhanas in Türkiye in both its ingredients and production method.

Geographical Link and Definition

Fethiye tarhanası possesses unique characteristics tied to its production method and components. It can only be produced in the districts of Fethiye and Seydikemer, where it has long been prepared through the communal imece system and served to guests as a cultural tradition. The product’s reputation is directly linked to these geographical boundaries.

Tarhana is made by mixing wheat, yogurt, dried beans, chickpeas, barley, corn, bulgur, red pepper, dried onion, tomato, sour yeast, garlic, mint and oregano in specific proportions, allowing the dough to ferment, then drying and grinding it. Due to the component derived from ground wheat and legumes, known locally as göce unu, the product is also referred to in the region as göceli tarhana.

Distinctive Features

Fethiye tarhanası has a fine granular structure with red, yellow and orange tones, a glossy appearance and does not clump. It has a partially sour and spicy flavor profile due to the combination of spices, cereals and legumes in its composition. No aromatic food ingredients or additives are used in its production.

Production Process

The production process is a multi-stage procedure requiring time:

• Vegetables and herbs (onion, garlic, tomato, red pepper, mint, oregano) are washed, cleaned and chopped.
• This mixture is partially cooked with salt.
• Wheat, barley, chickpeas, corn, dried beans and bulgur are ground and passed through a fine sieve; the material that passes through is separated as göce unu.
• Göce unu is gradually added to the cooked mixture, followed by sour yeast, and the dough is kneaded.
• The dough is left to ferment for one to two weeks depending on ambient temperature, with regular stirring during this period.
• The fermented dough is mixed with the remaining göce unu and left to cool.
• Drying is carried out in areas not exposed to direct sunlight; the dough pieces are turned regularly during drying, then ground and dried again.

Storage and Presentation

Fethiye tarhanası is stored in bulk or in packaging suitable for food contact, preferably in cloth bags. It must be kept in cool, dry and odor-free environments. When offered to consumers, it is labeled in accordance with relevant food regulations.

To prepare as a soup, oil (butter, sunflower oil or olive oil), red pepper, water and tarhana are cooked together. The mixture is boiled until the desired consistency is achieved and served hot.

Monitoring and Protection

The production and processing of the product are inspected at least once a year by a monitoring body of at least three members, coordinated by the Fethiye Chamber of Commerce and Industry and involving the Fethiye District Directorate of Agriculture and Forestry and the Fethiye Chamber of Agriculture. Inspections verify compliance with ingredient specifications, adherence to the traditional production method and correct use of the geographical indication mark. In cases of non-compliance, relevant individuals or institutions are notified and appropriate measures are taken.