Anatolian society, which embraces all the cuisines of Central Asia, the Middle East, the Balkans and the Mediterranean region, still takes pains to preserve its traditional diet. During the winter season in which we now find ourselves, tarhana soup is simmering in the kitchen of practically every home in Anatolia. There are several varieties of tarhana soup, which is prepared in different ways from region to region. But we do tarhana a slight injustice to call it a mere 'soup'. For tarhana, of which there are numerous varieties ranging from flower and fruit to vegetable as well as medicinal or spicy herb, is not only a feast for the palate but also an elixir of health. There is one variety of tarhana, which can be prepared either as a powder, as granules or even in sheets, that is widespread from Kütahya to Kastamonu, namely, 'kizilcik' tarhana. And this tarhana, which is made from the fruit of the cornelian cherry, offers vital protection against the common cold.

BY FORCE OF NATURE...
'Keskek' too, which is known throughout Anatolia but is different in each region,