Kütahya Kızılcık Tarhanası

Kütahya Kızılcık Tarhanası is a traditional food product unique to the province of Kütahya and is also known locally as "ekşi tarhana." This tarhana is a soup ingredient distinguished by its pale pink color, sour and pleasantly tangy flavor, produced by cooking and puréeing cornelian cherry fruit (Cornus mas L.). It was officially registered as a geographical indication by the Kütahya Chamber of Commerce on 26 January 2021.

Definition and Distinguishing Characteristics

Kütahya Kızılcık Tarhanası is produced by puréeing ripe cornelian cherries, boiling the purée, mixing in wheat flour and salt, kneading the mixture, and then drying it. The most distinctive feature of the product is the cooking stage of the cornelian cherry purée. This process imparts the tarhana’s characteristic pink-purple hue, sour taste, and unique aroma while eliminating the raw odor of wheat flour. When cooked into soup, it acquires a pale pink to purplish color and a pleasantly tangy flavor.

Ingredients

Kütahya Kızılcık Tarhanası consists of the following primary ingredients:

• Cornelian cherry purée: 57%
• Wheat flour: 42%
• Salt: 1%

(Percentages are average values.)

Production Process

The production of Kütahya Kızılcık Tarhanası follows a traditional method requiring skilled craftsmanship, and all stages are carried out within the boundaries of Kütahya province. The production process includes the following steps:

1. Selection and Washing: Ripe, red cornelian cherries, typically harvested in autumn in the region, are selected. The fruits are washed with water, cleaned, and drained.
2. Purée Formation and Seed Removal: The cleaned cherries are crushed using a machine or sieve to form a purée, from which the seeds are separated.
3. Cooking: The cherry purée is cooked in large pots until it reaches a consistency similar to custard (23–24 Brix value). This stage develops the tarhana’s characteristic taste and aroma.
4. Dough Kneading: While the cooked purée is still warm, 1% salt and wheat flour are gradually added. The mixture is kneaded by hand or with a dough mixer until it reaches a consistency described locally as “earlobe-like.”
5. Dough Spreading: The kneaded dough is divided into small pieces and spread flat onto clean cloths suitable for food contact.
6. Drying and Sieving: The dough is dried for approximately two days in a room-temperature environment without direct sunlight. Once dried, the pieces are crushed to the size of bulgur grains, spread again onto cloths, and left to dry completely until they become crisp and make a “takır takır” sound when handled.
7. Packaging: Once fully dried, the tarhana is packed in food-grade plastic bags in various weights and typically presented to consumers in cloth bags with labels.

Tarhana is stored in cool, dry, odor-free environments, protected from direct sunlight, throughout production and storage to preserve its nutritional value and color.

Cooking and Serving

The soup made from Kütahya Kızılcık Tarhanası is prepared with care. Finely diced onion and optional minced meat are sautéed in sunflower oil. After the onions are cooked, water (or, optionally, meat or chicken broth) is added and brought to a boil. The tarhana is then added and cooked. Garlic and butter may be added optionally before serving.

Geographical Link and Oversight

Kütahya Kızılcık Tarhanası is a product unique to Kütahya province, with all production stages taking place within these geographical boundaries. Its history, local ingredients, and production method define its identity with Kütahya. The geographical indication emblem and the designation “Kütahya Kızılcık Tarhanası” are used on the product or its packaging; if this is not feasible, they must be displayed in a visible location within the production facility.

The product is inspected at least once annually by a monitoring body of at least three members coordinated by the Kütahya Chamber of Commerce in collaboration with the Kütahya Provincial Directorate of Agriculture and Forestry. Inspections verify compliance with the production method, ingredient composition, and correct use of the geographical indication. Additional inspections are carried out as needed, and the results are reported to the Turkish Patent and Trademark Office.