Muğla Göce Tarhanası

Muğla Göce Tarhanası is a type of tarhana produced by traditional methods in the province and districts of Muğla and registered as a geographical indication with a Protected Geographical Indication. It has been protected under the Industrial Property Law No. 6769 since March 16, 2016, and was registered by the Turkish Patent and Trademark Office on September 18, 2019. The registration application was submitted by the Muğla Chamber of Commerce and Industry.

Muğla Göce Tarhanası is made from medium-crushed hard wheat (göce), traditionally prepared strained yogurt (kese yogurt), and tarhana herb (Echinophora tenuifolia L. subsp. sibthorpiana). The tarhana herb belongs to the parsley family (Apiaceae), is a shrubby, yellow-flowered, and aromatic plant. This herb gives the tarhana its distinctive aroma and fragrance.

Kese yogurt is obtained by straining traditionally fermented yogurt in cloth bags for two days. The tarhana is dried in circular shapes with a hole in the middle, locally called külür or topan. Muğla Göce Tarhanası is known for its soup made with dried cowpeas, dried red peppers, and beef or lamb ribs. This production and serving method distinguish it from other types of tarhana in Türkiye.

The main ingredients used in the production of tarhana are:

• 6 kg göce
• 4 liters of water
• 200 g of salt
• 12 kg kese yogurt
• 10 g of tarhana herb

The process begins by boiling salted water. The tarhana herb is washed, wrapped in cheesecloth, and added to the water, then removed after a short time. Next, the göce is added and cooked for about 20–25 minutes. After resting, the mixture is cooled, kneaded with kese yogurt, and left to ferment for one day. The dough is kneaded again, shaped into külür forms, and dried in the shade. The final product should have a moisture content of no more than 10%. Tarhana is stored in glass jars or cloth bags.

Muğla Göce Tarhanası is a traditional food closely associated with the region, known for many years and representing local cultural heritage. Since its production requires craftsmanship, all stages of production must take place within the borders of Muğla province.

The inspection process is coordinated by the Muğla Chamber of Commerce and Industry, together with representatives from the Muğla Provincial Directorate of Culture and Tourism, the Provincial Directorate of Agriculture and Forestry, and Muğla Sıtkı Koçman University. Inspections are carried out at least once a year and may also be conducted upon request or complaint.

The product’s compliance with the TS 2282 tarhana standard is monitored. In this context:

• No mold or yeast should be present.
• The salt content in dry matter must not exceed 10%.
• The protein content must be at least 12%.
• The tarhana must have its characteristic color, smell, taste, and appearance.

The inspection authority may receive expert support from public or private institutions and has the authority to carry out legal procedures.