Gaziantep sweet tarhana (grape molasses and wheat sweet)
Ingredients
- 2,300 gWater
- 305 gGrape molasses
- 230 gSugar
- 200 gÇiğ simit (very finely ground raw durum wheat)
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water76%
- Grape molasses10%
- Sugar8%
- Çiğ simit (very finely ground raw durum wheat) 7%
Ingredients by weight, heaviest at the bottom.
Method
Boil the water and grape molasses in a large pot and skim off the foam.
Add the sugar and stir until dissolved.
Rinse the çiğ simit (very finely ground raw durum wheat) in a fine sieve and add it to the boiling mixture. Boil until thickened, stirring constantly so it does not stick, then take it off the heat.
Pour onto a wide, slightly damp tray (50 cm in the source) and leave to dry.
The next day, cut the dried-top tarhana into diamonds or squares and flip them so the undersides dry too. Store the dry pieces airtight in a cool, dry place.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1078 (Gaziantep Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026