Beyond a single recipe: A review of Turkish tarhana's biocultural diversity, terroir, and rebirth as a functional food
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.43, ss.101409, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 43
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.ijgfs.2026.101409
- Dergi Adı: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
- Derginin Tarandığı İndeksler: Scopus, Science Citation Index Expanded (SCI-EXPANDED)
- Sayfa Sayıları: ss.101409
- İstanbul Medipol Üniversitesi Adresli: Evet
Özet
Tarhana, a traditional fermented cereal-dairy product, is fundamental to Turkish and Middle Eastern culinary
heritage. Despite growing scholarly interest, existing research remains fragmented across historical, ethnogastronomic,
microbiological, and functional domains. This review addresses this critical gap by reframing
tarhana as a complex biocultural system shaped by terroir and traditional knowledge. Structured as a comprehensive
narrative review guided by a systematic literature search of 153 sources, this work addresses a critical
gap in the literature where existing studies lack an integrated synthesis. Unlike prior fragmented studies, this
work provides the first comprehensive 24-variant catalog and terroir-based analytical framework. Consolidating
evidence from diverse sources, the review explores tarhana's nomadic origins, dual fermentation science, and
vast regional diversity, while contextualizing it through a structured comparative analysis with global analogues
such as kishk, trahanas, and tarkhineh. Furthermore, the review critically evaluates tarhana's rebirth as a functional
food, integrating recent metagenomic and volatilomic evidence to highlight its gut-health benefits. A key
update positions postbiotics, rather than live probiotics, as the primary health driver in the final cooked soup.
The work explicitly links tarhana's biocultural diversity to the United Nations Sustainable Development Goals,
emphasizing the urgency of documenting endangered varieties listed in the Slow Food Ark of Taste amidst a 77-
percentage-point intergenerational knowledge decline. By linking heritage preservation with modern food science,
this work provides actionable outputs, including a standardized ethnographic documentation protocol and
a microbial heritage biobank framework, underscoring tarhana's potential as both a cultural artifact and a model
for interdisciplinary research.