Amasya Pressed Tarhana Product Description and Distinguishing Features: Amasya Sıkma Tarhanası is a traditional food made by combining cracked wheat, strained yogurt, egg, wheat flour, salt, and milk to create a dense dough mixture. This dough is cooked over a wood fire, then shaped by hand through squeezing and finally dried to preserve it. Each piece of Sıkma Tarhana typically weighs around 50 grams. The dough used for Amasya Sıkma Tarhanası appears white when initially cooked, but turns a yellow hue after being dried under the sun. It maintains a firm texture and offers a distinctly sour taste and aroma. Amasya Sıkma Tarhanası has its roots in ancient culinary traditions and plays an important role in the food culture of Amasya province. The ingredients used are specifically selected to suit the region’s geographical conditions, contributing to its unique character. Therefore, there is a strong link between its origin and its regional recognition and fame. Production Method: The components and production method of Amasya Sıkma Tarhanası are outlined below: Ingredients: - 5 kg strained yogurt - 1.25 kg cracked wheat - 2 eggs - 150 g wheat flour - 350 g salt - 400 ml milk Cracked wheat and strained yogurt are first thoroughly washed and strained, then combined in a pot. In a separate bowl, milk, wheat flour, and eggs are mixed together before being added to the pot. The mixture is then cooked over a wood fire at approximately 250°C for around 20 minutes. Once cooked, salt is added to the mixture, and after a thorough stir, the heat is turned off to let the dough cool down. To prevent the strained yogurt from curdling, it’s important to continue stirring the dough as it cools. After the dough has cooled, pieces weighing 50 grams each are carefully separated. These pieces are shaped by pressing four fingers (excluding the thumb) into the center of the dough, forming an indentation. To prevent sticking, the tarhana pieces are placed on a damp cloth suitable for food contact and left to dry in direct sunlight for 7 days. Every two days, they are turned over to ensure they dry evenly. Once fully dried, the tarhana pieces are vacuum-sealed in food-safe packaging, with each package containing 20 pieces. Dried tarhana can be stored in a moisture-free environment for up to 1 year without compromising its quality.