In this study, the effect of immature wheat grain (IWG) supplementation on the tarhana formulation was investigated by determining color values and some chemical and microbiological properties. Flours obtained from IWG, harvested at 26 (IWG-1) and 36 days (IWG-2) after anthesis, were used in the tarhana formulation as a replacement of white wheat flour in concentrations of 10, 30 and 50%. Ash, Ca, Mg, K, P and Zn contents of tarhana samples increased by IWG-1 addition. IWG-2 addition resulted in an increase in moisture and protein contents. IWG-1 addition into the tarhana provided an increase in the antioxidant activity and total phenolic contents of the samples. The total counts of mesophilic aerobic bacteria and lactic acid bacteria of tarhana with IWG-1 were higher than those of other tarhana samples. Practical Applications: Some changes occur in the physical properties and chemical composition of wheat during maturation period. These changes have an effect on the nutritional components and health benefits of wheat grain. In this study, two different immature wheat grains were used in tarhana production. Some chemical and microbiological properties of enriched tarhanas were assessed. Using immature wheat flour increased the mineral content of tarhana samples. The antioxidant activity of samples increased with immature wheat flour addition. Counts of lactic acid bacteria of enriched tarhanas was higher than the control.