Erzincan Yöresel Mutfak Kültürü Unsuru Olan Tarhananın Gastronomi Turizmi Açısından Değerlendirilmesi (Evaluation of the Tarhana, a Regional Cuisine Culture Element of Erzincan, from the Perspective of Gastronomy Tourism)

Abstract

Tarhana is a traditional Turkish food produced by fermentation. Tarhana wheat flour, yogurt, tomato, onion, green and red pepper, salt and various spices are mixed and left to fermentation. It is a food product with high nutritive value due to its animal-derived proteins. Tarhana is a popular soup consumed in a wide geography. We are at restaurants and restaurants. It is made by local people as a preparation for winter all over Anatolia, and its construction varies from region to region. In the Turkish cuisine, it was processed using home technologies in order to consume during the seasons especially in winter. Dry and wet versions, such as pulses, fruits, etc. with different flavors can be obtained from tarhana. Tarhana comes to mind the first kind of soup. However, it is also consumed as breakfast food and dessert. In the light of this information, the aim of the research is to reveal the forms and types of cultivation in the Erzincan region as an important element of the culinary culture and to evaluate the potential of gastronomy tourism.