Pamukova Walnut Paste Product Description and Distinctive Features: Pamukova Walnut Paste is a traditional sweet treat created by simmering sugar syrup and blending it with a balanced mix of walnut kernels and semolina. This delicacy is often prepared for special celebrations or occasions. What sets this paste apart is that it contains no artificial additives, flavor enhancers, or synthetic ingredients, except for a touch of citric acid or natural lemon juice used in the process. The paste has a rich, sweet flavor with a brown hue and a slightly uneven texture, making it instantly recognizable. It is commonly enjoyed as a sugary indulgence. Its distinct preparation technique and strong connection to the Pamukova region are what give this confection its unique identity and cultural significance. Production Method: Ingredients of Pamukova Walnut Paste: Water, white granulated sugar, semolina, walnut kernels, and citric acid (E330) or natural lemon juice. How Pamukova Walnut Paste is Made: Traditionally, copper cauldrons are preferred for the preparation process. To create a 9 kg batch, 1 liter of water is first brought to a boil. 4 kilograms of white sugar is added to form a dense syrup. Before the boiling point, around 10 grams of citric acid or lemon juice is introduced to the syrup. Once the syrup reaches the ideal consistency, it is removed from heat and left to cool and settle. Next, 2 kg of semolina is blended with 2 kg of coarsely chopped walnut kernels, preferably sourced from the Pamukova region. A wooden spoon is used to mix the ingredients. This walnut-semolina mix is combined with the syrup, ensuring a uniform mixture. An extra liter of hot water is added, and the semolina is fully roasted in the liquid. The mixture is cooked gently over low heat for about 10 minutes, then removed from heat. The finished mixture is poured into trays previously coated with powdered sugar. The paste is compressed evenly using a rolling pin to achieve a firm texture. It is then left to cool and rest for 2.5 to 3 hours at room temperature. When ready to serve, the paste is usually cut into diamond shapes, resembling baklava. It is packed in food-safe packaging and labeled according to food regulations. For optimal freshness, it should be stored in a cool, dry, and odor-free place. Packaged products should be consumed within 3 months of production, and once opened, it is best to eat them within 1 week.