Tarhana is a traditional fermented food that is widely consumed in the Republic of Turkey and obtained by drying and grinding the dough prepared with the addition of wheat flour, yoghurt, various vegetables and spices. The fame of Uşak Tarhanası; Due to the climatic conditions of the Uşak province, the fermentation takes place at a lower temperature and longer, due to the high diversity of microorganisms that enable fermentation and the increase in its flavor as a result, and the fact that tarhana gains an appetizing feature in the Uşak region thanks to the intense use of pepper in tarhana production compared to other regions. In this respect, the product is the name of origin and the production process must be carried out entirely within the borders of Uşak province. Uşak Tarhana; It is a granular type of tarhana, which is prepared with a mixture of wheat flour, full-fat yoghurt, red pepper, onion, tomato and mint, which is fermented for at least 21 days, then laid on a clean cloth and periodically reduced in size and dried in the shade. Uşak Tarhana can be used by drying or it can be stored in the form of dough under refrigerator conditions or by freezing.

Another distinguishing feature of Uşak Tarhanası is the richness of the ingredients used in its preparation. In particular, there is intensive use of vegetables in production. This difference contributes to the increase of beneficial microorganisms in fermentation as well as being effective in the development of flavor and nutrition. In the production of Uşak Tarhanası, 42% of vegetables are used. This rate is higher than tarhana compounds produced in different geographies of the Republic of Turkey.