This chapter examines tarhana, an essential element of Turkish culinary culture, from various perspectives. Tarhana is a traditional fermented food that originated in Central Asia and was brought to these lands by the Turkish migration to Anatolia. The chapter begins by providing information about the definition, history, and place of tarhana in Turkish cuisine. It then focuses on the ingredients used in its preparation, the process of making it, and the diverse recipes found across different regions. After discussing the fermentation process and the health benefits of tarhana, the chapter highlights its role in traditional culinary culture, as well as its social and cultural significance. Additionally, it addresses the use of tarhana in modern kitchens, its commercial production, and marketing. The resurgence of tarhana's popularity in the context of healthy eating trends, along with its probiotic properties, is emphasized as a reason for its recognition as a health-promoting food. In conclusion, the chapter reflects on the future of tarhana and the preservation and sustainability of its culture. It discusses what must be done to ensure that tarhana is passed down to future generations and maintained in a sustainable manner.