Maras Samsa Description and Distinguishing Features of the Product: Maraş Samsa is a traditional sweet made in the Kahramanmaraş province by simmering a blend of grape juice, wheat starch, and wheat flour over a wood fire. This mixture is then dried into a thin sheet, sliced into strips, filled with ground walnuts, folded into a triangular shape, and pressed in a mold for a long duration. Each piece of Maraş Samsa measures about 1 to 1.5 cm in thickness and weighs between 28 and 35 grams, with 3 to 5 grams of that weight consisting of finely ground walnuts. The grape juice used in production is sourced from harvested grapes that are clarified and rested in a special clarification soil known as molasses soil, containing 55 to 90% calcium carbonate (CaCO3). Locally, this grape juice is called "burun suyu". The mixture created by boiling grape juice, wheat starch, and wheat flour is known as "hapsa" within the local region. This hapsa is then spread thinly onto cloths and dried to form the pestil layers, which are the essential part of Maraş Samsa and locally referred to as "bastık". The origins of Maraş Samsa trace back to ancient times and it holds an important role in the culinary heritage of Kahramanmaraş province. The process of making the pestil layers demands skilled craftsmanship, which is why Maraş Samsa is deeply connected to the region and its cultural identity. Production Method: Preparation of Pestil Layers: Grapes harvested during the vineyard season from September to November are collected in jute sacks. Clarification soil, also known as molasses soil, containing 55 - 90% CaCO3, is added. The grapes are then crushed either by foot or with pressing machines to extract the juice. The partially deacidified and clarified grape juice is poured into large boilers called "mahsere kazanı". During boiling over a wood fire, the foam (known as kefler) that forms on the surface is skimmed off. When boiling begins, the boiler is taken off the fire and left to rest for 15 - 20 minutes to produce "burun suyu" (nasal water). To avoid clumping, a mixture of starch and flour is pre-mixed with a small amount of cold burun suyu in a separate container, then gradually incorporated into the mahsere kazanı. The whole starch and flour mixture is stirred continuously over the wood fire until it thickens into a custard-like texture called "hapsa". When the desired consistency is reached, the hot hapsa is poured onto white pestil cloths approximately 150 cm in length, spread out on a flat surface. After resting for 24 hours, the hapsa is transferred onto wooden sticks or grape tiyeks suitable for food contact, and hung for 1 to 2 days to dry the back of the pestil cloths. After drying, the back of the cloths is gently moistened with a damp cloth, and the pestils are carefully peeled off or lifted from the cloths. It is important that the pestils come off in one intact piece. To ensure thorough drying and prevent sticking, starch is dusted on the surfaces of the pestils that were in contact with the cloth. The entire pestil preparation process requires considerable skill and experience. Preparation of Maraş Samsa: The pestil sheets are cut into strips measuring 7 - 8 cm in width and 20 - 25 cm in length. A small amount of ground walnuts (3 - 5 g) is placed at one end of each strip, which is then folded into a triangular shape. Each Maraş Samsa has a thickness of 1 - 1.5 cm and weighs roughly 28 - 35 g. The samsas are arranged neatly in containers and left to rest for several days to firm up. Maraş Samsa is then packed in airtight, food-safe containers and offered for sale. It can be stored for up to one year in a cool, dry place away from sunlight.