Bolu Goynuk Ugut Dessert Description and Distinguishing Features of the Product: Bolu Göynük Uğut Tatlısı is a dessert made from wheatgrass marmalade, typically prepared during special occasions such as weddings, holidays, and Hıdırellez. It is made using the Triticum Vulgare (Çalıbasan) variety of bread wheat that is grown in the region of Göynük. Production Method: For the preparation of Bolu Göynük Uğut Tatlısı, approximately 4.5 kg of dessert is obtained by using 7-8 kg of Çalıbasan wheat. An 18-liter metal container, in accordance with the Turkish Food Codex, is perforated in 15-20 places at the base and filled halfway with the 7-8 kg of wheat. The wheat is moistened with 1-2 liters of water and left in an environment away from direct sunlight at a temperature of 150°C. The surface of the wheat is watered every two days with 1 liter of water. Before watering, the wheat inside the container is mixed thoroughly. After 6-7 days, when the wheat starts to germinate, its volume increases. As germination progresses, the wheat begins to form clumps. After 9-10 days, when the wheat starts clumping, it is spread on a clean cloth after being crumbled (separated). The crumbled wheat is placed in a container made of materials compliant with the Turkish Food Codex and continues to be moistened. This process takes approximately 15 days. During this phase, the root hairs and sprouts of the wheat grains grow to about 4-5 cm and turn white. If the root hairs and sprouts turn green, the uğut dessert will become bitter. The matured grass is then crushed and pounded with a pestle made of materials compliant with the Turkish Food Codex before germination, and the juice is extracted. Water is added to the obtained liquid in a 1:1 ratio until it turns white. This mixture is then placed in a tinned copper cauldron, made of materials compliant with the Turkish Food Codex, and boiled over the fire for 13-15 hours. Once it begins to boil, the flour obtained from Çalıbasan wheat is added to the mixture, and stirring continues. As the mixture thickens, a thin layer of cream forms on the surface, marking the stage known as "gumminess." The Bolu Göynük Uğut Tatlısı is removed from the heat when it reaches its unique consistency, which is a dark brown color, and is filled into jars within 15 minutes. The bottling process is completed before the temperature of the product drops below 70°C.