Malatya Foam Pestil Description and Distinguishing Features of the Product: Malatya Foam Fruit Leather, locally called "bastık," is a distinctive type of fruit leather made from grape juice, white sugar, and wheat flour. Unlike typical fruit leather recipes that use starch, this variety incorporates wheat flour, whose proteins help create a stable foam when whipped. Once dried in this foamy form, it becomes crispy, crunchy, and has a white-colored appearance. This foam fruit leather offers a sweet yet slightly tangy flavor, a pale off-white hue, and a soft texture. The tradition of producing Malatya Foam Fruit Leather dates back to ancient times and holds great significance within the culinary heritage of Malatya province. The unique production technique tied to the region demands considerable skill and expertise, reinforcing its strong link to local customs. Production Method: Malatya Foam Fruit Leather is made using white grapes cultivated within the region’s geographical boundaries. The ingredients required to produce approximately 6 kg of this fruit leather are: 3 kg wheat flour 40 liters of water 10 kg white grapes 5 kg white sugar Preparation: White grapes harvested from the vine are crushed and placed into clean white bags. These bags are then arranged on wooden racks that have been properly spaced apart. Wide pans are positioned underneath the racks. Wearing hygienic boots, the grape juice is extracted by stepping on the bags with the feet. The juice collected from 10 kg of white grapes mixed with 40 liters of water is poured into a large kettle and heated over a fire. Separately, 3 kg of flour and 5 kg of sugar are combined in a basin. When the kettle mixture becomes warm, 10 liters of water are added to the flour and sugar blend, which is stirred for 5 minutes. Once the mixture thickens, it is added back into the kettle and boiled for 3 minutes before being transferred to a large container. The resulting dough-like mixture is spread evenly in a wide basin to a thickness of about 1-2 cm and left to dry under the sun. Once the foam fruit leather whitens and dries, it is carefully lifted from the cloth while still damp. The dried Malatya Foam Fruit Leather is then wrapped in food-safe paper and packaged to avoid exposure to air. It can be stored for up to six months in a cool, dry place, away from moisture and direct sunlight.