Scalloped Ugut Dessert Description and Distinctive Features of the Product: Taraklı Uğut Sweet Delight is a traditional sweet specialty made across the Taraklı district. It is crafted by germinating wheat, then grinding it with a stone mortar, washing, and boiling it in large cauldrons until the mixture reaches the desired thickness. Once prepared, it is hot-filled into glass jars to preserve the product, resulting in a jam-like sweet treat. Throughout the production of Taraklı Uğut Sweet Delight, the expertise of the master and the carefully selected ingredients play a crucial role. This sweet is made solely from wheat and water, with its unique taste and aroma coming naturally from the ingredients and traditional preparation methods. Importantly, no sugar, food additives, artificial flavors, or flavor enhancers are used in the process. Taraklı Uğut Sweet Delight is a traditional sweet crafted in the Taraklı district, especially prepared for significant events such as Hıdırellez celebrations, weddings, festivals, and various commemorative ceremonies. Because of its intricate and time-consuming production process, which is often carried out cooperatively by local community members, it represents unity, solidarity, and collaboration. This cultural importance has earned it a place on the Ministry of Culture and Tourism's Culture Portal. This sweet delicacy has been produced in the Taraklı district for centuries and is known for its uniform, thick yet flowing texture, along with a distinctive brownish hue and sweet flavor. The minimum dry matter content of Taraklı Uğut Sweet Delight is 45%, and the ash content (on dry matter basis) does not exceed 0.7%. Production Method: Germination of Wheat In the preparation of Taraklı Uğut Sweet Delight, preferably locally sourced wheat is first cleaned, sorted, and washed thoroughly. The cleaned wheat is then spread evenly over food-grade crates lined with cloth, filling the crate halfway. The base of these containers should be perforated, similar to a sieve, to allow drainage. The wheat is kept in a dark place, away from sunlight, to encourage germination. The ideal temperature for this process is between 18-26°C with a relative humidity of 40-50%. To maintain moisture, the wheat is soaked daily, and before each soaking, it is turned over to ensure even moisture distribution. As germination advances, the wheat starts to sprout and the perforated container gradually fills. The germination typically takes about 5-6 days. During this period, the wheat tends to form undesirable clumps, which are manually broken into smaller parts. Germination is complete once the sprouts reach an average length of 4-5 cm. Extraction of Essence The mature sprouts are transferred into stone mortars and crushed using a food-grade pestle or similar tools to extract their essence. When the roots and shoots of the wheat reach the 4-5 cm length, the roots near the grain gradually turn white. It is important to perform the essence extraction before the roots and sprouts turn green, as greening causes a bitter flavor in Taraklı Uğut Sweet Delight. Therefore, timing the extraction correctly is crucial to maintain the sweet’s authentic taste. Boiling Process The germinated wheat sprouts are combined with a small amount of water to ensure even mixing. Typically, about 5 kg of water is added to every 50 kg of sprouted wheat. This mixture is placed in a large pot or cauldron and boiled over a wood fire in traditional copper cauldrons, although food-grade steam boilers may also be used. Copper cauldrons are preferred due to their heat distribution. The mixture is continuously stirred until it reaches a boil. At this point, wheat flour is incorporated at 4% of the mixture’s weight and stirring continues until a porridge-like texture is achieved. The added flour helps regulate the dry matter content and prevents the product from burning during the extended cooking time. Constant stirring is essential to avoid lumps. The boiling continues until the liquid thickens, becomes sticky, and darkens in color, achieving the desired consistency. Following this, Taraklı Uğut Sweet Delight is boiled for an additional 15 minutes before being hot-filled into glass jars for preservation. The recommended shelf life for Taraklı Uğut Sweet Delight stored in glass jars is up to 12 months from the production date. Once opened, the product should be refrigerated and consumed within approximately 15 days. It must be kept in a cool, dry, odor-free environment, shielded from sunlight, and stored at room temperature prior to opening. The product is marketed with appropriate labeling information that complies with relevant regulations.