Antep Menengic Coffee Product Description and Distinctive Features: Gaziantep Pistachio Coffee is a unique coffee alternative made by roasting and grinding wild pistachios (Pistacia terebinthus L.), which grow naturally in the mountainous areas of Gaziantep. The resulting product is a paste with a high oil content. Typically, it is mixed with milk to create a smooth, rich beverage. Notably, Gaziantep Pistachio Coffee is caffeine-free. Since the 1600s, the fruits of wild pistachio trees have been roasted, crushed, or ground to create a drink known as "pistachio coffee" in Gaziantep. One legend tells that during his campaign in Baghdad, Sultan Murat IV stopped in the region and was served pistachio coffee. The oil acid value of the pistachio fruit grown in Gaziantep ranges between 44% and 56%, while the oleic acid value falls between 53% and 68%. Production Method: The wild pistachio/mastic fruit, harvested between October and November when it turns green-blue, indicating it has reached sufficient ripeness. The pistachio/mastic fruits are gathered, washed, and dried under the sun. Once dried, they are roasted until they develop a brown color. After roasting, the fruits are either crushed into a paste or ground using a stone mill machine. The viscosity of the ground product should not be less than 1 cP (centipoise), and the particle size distribution should have no more than 45% above 20-25 µm. The resulting paste is stored in glass jars, and due to its high oil content, a layer of oil may form on the surface. Before use, the paste is stirred to ensure a smooth consistency. It is then cooked by mixing it with milk over low heat until it reaches a boil. Traditionally, it is served in a covered copper cup.