Bozyazi Kavutu Product Description and Distinctive Features: Bozyazı Kavut is a traditional food of the Yörük (nomadic Turkish) people, made by grinding carob (Ceratonia siliqua), sesame (Sesamum indicum L.), peanuts (Arachis hypogaea L.), and sorghum (Sorghum bicolor L. Moench). The ingredients are processed without any cooking involved. Bozyazı Kavut was once a popular food for long journeys due to its simplicity in preparation and ease of use. It was a staple for people working daily labor, as well as for pilgrims, soldiers, and those embarking on mountain expeditions. Shepherds, who relied on kavut as a daily meal, also called it "çoban helvası" (shepherd's halva). Bozyazı Kavut has a brown color similar to halva, with a chocolate-like aroma from the peanuts and sesame. It is a mildly sweet, crumbly, and long-lasting food. The natural sugars found in the nuts provide its sweetness, without the need for any added sugar or sweeteners. Production Method: Bozyazı Kavut is produced in two different ways: the traditional method and the industrial method. In the traditional process, carob, peanuts, sesame, and sorghum grown in the region are ground in a mortar until they reach a consistency similar to halva. The mortar, carved from the inner part of a hard stone, is used to crush and break down the ingredients with large pestles made of tar and larch wood. Composition of Bozyazı Kavut: peanuts (about 50%), carob (about 25%), sesame (about 12.5%), and sorghum (about 12.5%). Carob is ground into a paste first, followed by the addition of peanuts and sorghum, and the grinding continues. Finally, sesame is added, and the mixture is ground further until it reaches the consistency of halva. In the industrial production method, the food ingredients mentioned earlier are used in the specified proportions. Before production begins, the moisture levels of these ingredients are measured using a moisture meter. To achieve the desired moisture content, the ingredients are dried in ovens. Peanuts are dried at 80°C for 60 minutes, sorghum at 60°C for 45 minutes, and sesame at 60°C for 20 minutes. After drying, the grinding process begins, using a mixer for small batches or a mill for larger quantities. The mixture is then kneaded in a mixing bowl for about 45 minutes until it reaches a halva-like consistency, with sesame being added at the end. Bozyazı Kavut is shaped according to preference and then presented to consumers. The product can be stored for up to three months at room temperature (25-30°C) or for one year when kept in refrigeration.