The Department of Gastronomy and Culinary Arts of Yeditepe University incorporating the characteristics of the first Gastronomy and Culinary Arts Department of Turkey now is in possesson an important invention. Thanks to this invention, production of gluten-free sundried food made of curd, tomato and flour known as tarhana of high herbal protein value as intended for celiac patients will be implemented by using conventonal methods.

The use of mainly buckwheat flour plus one of more kinds of highly nutritious cereal flours provides the same quality of traditional tarhana in terms of taste and odor encapsulating the end result to bear the

qualification of an extremely nutritious and improved product engendered by using traditional tarhana production methods.