Cide Tarhanası

Kastamonu Province’s Cide district is associated with a regional variety of tarhana registered as a geographical indication by the Turkish Patent and Trademark Office. This product has been traditionally produced in the region for many years using traditional methods, distinguishing it from other types of tarhana through its production technique and ingredient composition. Particularly characterized by the use of dereotu—known locally as darakotu—alongside garlic and çemen/buyotu/boyotu, Cide tarhana is also locally referred to as sour tarhana due to the distinctive flavor and aroma imparted by these ingredients. The development of this characteristic sour taste and tarhana aroma is achieved by preferentially using the flowering or seeded portions of dereotu. All stages of production must be carried out within the defined geographical boundary.

Cide tarhana contains the following essential ingredients: bread wheat flour, yogurt, tomato, red capsicum, dried onion, garlic, salt, dereotu (Anethum graveolens), çemen/buyotu/boyotu (Trigonella foenum-graceum), mint, basil, oregano, and parsley. Optional ingredients may include hot red pepper, tomato paste, and celery stalks. Its distinguishing features are as follows:

• It exhibits red and orange color tones due to the vegetables and spices used.
• It has a fine granular form with no clumping and a glossy appearance.
• It contains visible pieces of vegetables and spices.
• It has a sour taste characterized by a strong garlic and spice flavor.
• No food additives, flavorings, or aroma-enhancing ingredients are used in its production.
• It is delivered to consumers in bulk or in packaging suitable for food contact, or prepared as a soup.

The production process of Cide tarhana involves skilled steps including preparation of ingredients, dough formation, fermentation, and drying. The general stages of production are as follows:

1. Preparation of Ingredients: Dried onion, garlic, capsicum, tomato, dereotu, buyotu, mint, oregano, and parsley are washed, cleaned, and sorted. Dried onion and tomato are grated, and capsicum is boiled and passed through a fine sieve.
2. Pre-fermentation: The prepared vegetables are mixed with flour, yogurt, salt, and optional ingredients to form the tarhana dough. Washed dereotu and buyotu are added whole and buried in the dough for pre-fermentation. Dereotu, including its stems, is used in semi-dry, fresh, or seeded portions and retained in the dough throughout fermentation. Fermentation lasts between one and two weeks depending on the season, during which the mixture is stirred daily with a wooden spoon. The mixture swells and foams, and the accumulation of plant material on the surface with liquid settling below indicates successful fermentation.
3. Kneading: The fermented mixture is homogeneously kneaded until it achieves a smooth, thick, and viscous dough consistency.
4. Main Fermentation: The kneaded dough is left to ferment again. As the dough rises, it is kneaded repeatedly to release trapped air. This process is repeated over several days until rising ceases and air release stops, indicating complete fermentation.
5. Drying and Grinding: Portions of dough are flattened and spread onto clean, food-safe coverings. They are left to dry in a location protected from direct sunlight to preserve nutritional value and color. Once dried, the dough pieces are crushed, ground, and passed through a sieve or colander. The crushed tarhana is then spread again in a thin layer for final drying.
6. Storage: Tarhana is stored in clean, dry, cool environments, protected from odors and direct sunlight.

Cide tarhana soup can be prepared and consumed using various methods, including soaking in water, sautéing with onion, or simply cooking as a plain broth.

The geographical boundary for Cide tarhana is limited to the Cide district of Kastamonu Province. All components used in its preparation, the production method, and all skilled stages of production must be carried out within this geographical boundary. The product’s reputation is directly linked to the unique characteristics of this region.

The use of the Cide tarhana geographical indication and compliance with production processes are monitored by a minimum three-member oversight body coordinated by the Cide Municipality and composed of representatives from the Cide Municipality and the Cide District Directorate of Agriculture and Forestry. Monitoring is conducted at least once annually; additional inspections may be carried out in response to complaints or specific requirements. The oversight body verifies compliance with the product’s usage form, ingredient list, packaging, storage conditions, and all specifications outlined in the “Production Method” section. Any identified non-compliance is reported to the relevant individual or institution. Monitoring results are formally reported annually to the Turkish Patent and Trademark Office in accordance with Law No. 6769 on Industrial Property.