Antep Amulet Product Description and Distinctive Features: Gaziantep Grape Muska is sliced into strips that measure approximately 6.5 cm in width and 20-27 cm in length. These strips are then filled with about 5 grams of muska filling, which accounts for 14-18% of the total mass of the muska. The filling consists of Antep pistachios, starch, and powdered sugar. The Gaziantep Grape Muska is formed into a triangular shape. The weight of a single muska varies between 32 and 35 grams. In the production of Gaziantep Grape Muska, early harvest or "Boziç / early harvest/first harvest," refers to fruits that are picked before ripening, maintaining a bright green color inside, and before the color fully turns red on the tree. This process excludes the Siirt, Halebi, and Ohadi varieties of Antep pistachios. These pistachios must comply with the standard TS 1280 and can fall into the categories of "extra," "class I," and "class II." The muska filling should be prepared in advance, consisting of 55-72% ground Antep pistachios, 14-18% powdered sugar, and 13-16% starch, blended in the preferred proportions. The Antep pistachios used must adhere to the TS 1280 standard. Grape pastilles are used to wrap Gaziantep Muska. The grapes utilized for this purpose are cultivated in the Gaziantep region, and the grape variety plays a significant role in determining the taste of the pastille. The most commonly preferred grape varieties are those that are locally grown in the area, such as Dökülgen Grape, Hönüsü Grape, and Antep İrikara Grape. Among these, the Dökülgen Grape is particularly favored for its distinctive flavor, especially in products derived from molasses in Gaziantep. However, with the introduction of other grape varieties into the region, the selection of grapes used in molasses, muska, and pastille products has broadened. There are two methods to produce the pastille used in Gaziantep Muska. The first method involves directly processing fresh grape juice, while the second method involves using molasses that has already been prepared. The key difference between these methods is whether fresh grape juice or pre-made molasses is used; all other stages of production are the same. Typically, due to the short shelf life of fresh grapes, processing continues after the grapes are turned into molasses. Therefore, it is important to specify whether Gaziantep Muska is made directly from fresh grape juice or from grape juice that has been previously processed into molasses. During the preparation of the syrup for the pastille, it is essential to use a copper cauldron. In some regions, local ingredients such as walnuts or almonds might be added to the muska filling; however, Gaziantep Muska strictly uses a filling made only with Antep Pistachios. The pastille is made exclusively from grapes, and no additional ingredients, like walnut pieces, are included. In the final version of Gaziantep Muska, the percentage of Antep pistachios will range from 8-13%. Production Method: The production steps for Gaziantep Grape Muska are as follows: Preparation of Starch Solution Wheat starch should be combined with water to create a uniform mixture. For this, approximately 18 kg of wheat starch is stirred by one person in a kettle with about 24 liters of water for an average of 30 minutes. Preparation of Baklava Flour and Water Mixture Baklava flour should be blended with water to form a consistent mixture. In this case, around 4 kg of wheat flour is stirred by one person in a kettle with about 17 liters of water for approximately 30 minutes. Preparation of Pestil (Syrup) Two methods are used to produce the pastille for Gaziantep Muska. The first method is the traditional one, where fresh grape juice is processed directly. Glucose syrup is not utilized when making pestil directly from fresh grape juice. Grapes harvested in September are transported in plastic crates. Initially, the grapes are threshed to remove any damaged ones. After threshing, the grapes are washed by dipping them in and out of water in plastic crates or, in industrial settings, are cleaned using a shower system on moving belts made of perforated stainless steel. Once cleaned, the grapes are placed on wooden trays and then set on wooden racks to drain. The grape rack is a rectangular, pool-like structure made of a single piece of wood, solid stone, or more recently concrete, where the grapes are crushed, and their juice is extracted. The incoming grapes are first separated from any foreign materials. After the sorting and threshing process, the grapes are thoroughly washed and placed onto the racks. Once the grapes are arranged on the rack, a clay-like soil known as "ak toprak" (molasses soil) is spread over them. This soil, also referred to as "şire toprağı", is a crushed form of a stone called "keymık" in the region. A person, known as a "fartçı", wearing clean boots, begins trampling the grapes. This process must be done carefully and correctly. The first juice that is released is collected from the top hole of the rack. This juice is lighter in color and referred to as "burun suyu" (nose water). The burun suyu is then boiled to produce the pestil used in making Gaziantep Muska. In the subsequent stages, Antep Pekmezi (molasses) is produced. The second method of producing the pastille involves using previously prepared molasses. In a sufficiently large copper boiling kettle, 150 kg of water is heated to 35-40°C. Then, 75 kg of glucose syrup, 15 kg of sugar, 45 kg of molasses, and 3.5 grams of citric acid are added to the kettle, and the mixture is stirred manually for 35-40 minutes until it becomes homogeneous. The previously prepared mixtures of starch and flour are then added to this mixture, and stirring continues manually until it reaches a boil. The amount of glucose syrup used must comply with the Turkish Food Codex and the Regulations on Sugary Products, ensuring it is used in permitted quantities.