Gaziantep Sirin Tarhana Description and Distinguishing Features of the Product: Gaziantep Sweet Tarhana is a traditional sweet treat made by boiling a thick mixture prepared from grape juice or grape molasses combined with very finely ground raw hard wheat, referred to as "raw simit" within the region. After cooking, the mixture is dried to create the final product. Gaziantep Sweet Tarhana is enjoyed as a snack and is also incorporated into the making of various desserts. With roots stretching back to ancient times, it holds an important role in the culinary heritage of Gaziantep, firmly linked to its geographical area. Production Method: The preparation of Gaziantep Sweet Tarhana is done in two distinct methods, based on the use of either grape juice or grape molasses. Ingredients for making Gaziantep Sweet Tarhana with grape juice include: - 13-15 liters of grape juice - 130-500 g of "shire topragi" (a special type of clay) - 1 kg of raw simit (raw hard wheat) - Optional spices: cinnamon and cloves (ground) After washing and pressing the grapes, the juice is separated from the pulp, and "shire topragi" is added. This shire topragi is a type of clayey soil, usually white or near white in color, rich in calcium carbonate, and also called white soil. It helps settle sediments to the bottom, clarifying the juice and reducing its acidity. Any foam that forms on the surface is skimmed off, then 200 ml of cold water is sprinkled over the top, and the mixture is left to rest. During this time, sediments settle at the bottom, and the clear grape juice is carefully transferred into a masere pot without stirring to avoid cloudiness. Foam is removed again. The mixture is then boiled for about 35-40 minutes until it darkens, after which raw simit is added and cooking continues. Optionally, a small amount of ground cloves and cinnamon may be included. To prevent sticking and to achieve a thick texture, a long-handled wooden tarhana paddle is used to continuously stir the bottom of the pot. Once thickened, the mixture is spread onto large trays that have been slightly moistened and left to dry. When the top surface dries, Gaziantep Sweet Tarhana is cut into pieces, turned over to dry the underside, and then served. The production of Gaziantep Sweet Tarhana using grape molasses involves the following ingredients: - 2300-2500 ml water - 230-250 ml grape molasses - 230-250 g white sugar - 200-220 g raw simit - Optional: 4-6 g powdered cinnamon, 2-3 g powdered cloves First, water and molasses are brought to a boil, and any foam forming on the surface is skimmed off. Then, sugar is added and stirred until fully dissolved. Next, raw simit, which has been rinsed through a fine sieve, is introduced into the boiling molasses mixture. Once the mixture thickens, it is removed from the heat, and optionally, powdered cinnamon and cloves may be incorporated. The mixture is poured onto a 50 cm tray that has been moistened and left to dry. When the top surface has dried, Gaziantep Sweet Tarhana is cut into pieces resembling baklava or into squares, then flipped over to dry the bottom side before serving. Once dried, the slices of Gaziantep Sweet Tarhana are stored in wooden boxes suitable for food contact, ensuring they are kept away from air exposure and packaged in a cool, dry environment.