Mersin Kerebici Product Description and Distinctive Features: Mersin Kerebiç is a traditional dessert distinctive to the Mersin region. The process involves dividing a dough prepared with semolina into small pieces, shaping them by hand, and stuffing them with either walnuts or pistachios—specifically the geographical indication-protected Antep Pistachio. These are then baked in a wood-fired oven. Furthermore, a foam made from the root of the çöven plant is spread over the top of the kerebiç. Kerebiç first appeared in the 1940s when families of Arab origin, who specialized in confectionery and sweet-making, sold it in the central bazaar of Mersin during Ramadan and festive occasions. Over the years, this dessert gained widespread popularity and appreciation, evolving from a treat reserved for Ramadan to one enjoyed year-round. The unique characteristics of Mersin Kerebiç that set it apart in terms of ingredients and preparation are: - The dough for kerebiç contains no added sugar. Sweetness comes solely from the generous layer of kerebiç foam applied on top before serving. - The technique and recipe for creating the white kerebiç foam, made by boiling the root of the çöven plant, is exclusive to this dessert. - The filling varies depending on the type of kerebiç: coarsely ground pistachios (protected by geographical indication as Antep Pistachio) are used for the pistachio variety, while coarsely ground walnuts are used for the walnut version. Production Method: The preparation and serving of Mersin Kerebiç involve four main steps. First, all ingredients are combined and kneaded until a dough with the right elasticity is formed. The dough is then portioned into round shapes and hand-carved. Depending on the variety, the dough is filled with either geographical indication-protected Antep Pistachio or walnut, and baked in a traditional wood-fired oven. Meanwhile, the root of the çöven plant is boiled to produce the distinctive white kerebiç foam. Before serving, a generous layer of this foam is spread over the baked kerebiç. In making Mersin Kerebiç, no artificial flavor enhancers or flavoring additives are used. The dessert has a shelf life of approximately seven days when stored at room temperature. For transportation, it is packaged in leak-proof transparent containers that comply with the Turkish Food Codex Food Contact Materials and Articles Regulation. Preparation of Kerebiç Dough: The kerebiç dough is prepared using semolina according to the standards set by the Turkish Food Codex Semolina Communiqué, combined with oil, baking soda compliant with the Turkish Food Codex Food Additives Regulation, water, mahlep as per the Turkish Food Codex Spice Communiqué, and a small amount of molasses to achieve a browned surface during baking. The amounts listed below yield approximately 198-200 pieces of kerebiç, weighing a total of 10.5-11 kg. The dough is kneaded at around 25°C (room temperature) until it becomes smooth and elastic enough for shaping the individual beads. After resting for 5-8 minutes at room temperature, the dough is portioned into beads weighing about 25-30 grams each. These beads are rolled between the palms and indented in the center. Depending on the desired variation, each bead is filled with 15-20 g of coarsely ground geographical indication-protected Antep Pistachio or walnuts, then carefully sealed. These filled but unbaked beads are known as "kerebiç köftesi" (kerebiç meatballs). Each kerebiç köftesi, weighing between 45-55 grams, is placed on a greased and preheated galvanized tray and baked in a traditional wood-fired oven at 300-350°C for 15-20 minutes. When the tops achieve a golden brown color, the kerebiç is taken out and allowed to cool at room temperature.