Zile Komesi Description and Distinctive Features of the Product: Zile Kömesi is a traditional sweet delicacy made by stringing walnuts in a row and soaking them in Narince grape syrup. It is prepared using wheat starch and flour, then coated with hasuda. Hasuda is a regional dessert with a pudding-like texture, created by cooking together grape syrup, wheat starch, and wheat flour. This dish can be made using just syrup and wheat starch, or by adding wheat flour for a softer consistency. Zile Kömesi is characterized by the use of walnuts threaded on strings measuring between 40 and 60 cm in length, sourced from the Tokat province. The region's climate, which shifts from a continental to a Black Sea climate due to its geographical location, gives these walnuts their unique aroma, texture, and color. The superior quality of the irrigation water, unpolluted soil, and favorable climate conditions throughout the flowering and harvesting periods all contribute to the exceptional quality of the walnuts. These walnuts are known for being oily, having thin shells, large kernels, and a white hue. The distinctive taste of Zile Kömesi owes much to the use of these locally grown Tokat walnuts. In the preparation of Zile Kömesi, the hasuda that envelops the walnuts is made from Narince grape syrup, starch, and optionally, a smaller quantity of flour relative to starch. The grape syrup used comes from the Narince grape variety, which is prized for its delicate fragrance. Narince grapes are a fine-quality, white grape variety characterized by very thin skins, yet they possess excellent durability during transport. The preference for Narince grapes in this delicacy is due to their rich aromatic compounds. These grapes are cultivated in the Anatolian plateau south of the mountains near the Black Sea coast in Tokat, where the climate transitions from continental to humid Black Sea conditions. The region offers optimal soil and climate conditions for Narince grape cultivation. Vineyards for this grape variety are typically found at altitudes of 500 meters and above. For centuries, the area along the Yeşilırmak River in Tokat, situated at the climatic transition zone, has provided ideal conditions for growing Narince grapes. Production Method: The production process involves several key steps: threading the walnuts, drying (roasting) the walnuts, preparing the hasuda, dipping the walnut strings into the hasuda, and then air-drying the Kömes by hanging them on hooks. It is essential to adhere to this specific sequence; for instance, if the hasuda is made beforehand, stringing and drying the walnuts afterward may cause them to freeze inside the hasuda, disrupting the process. The walnuts are carefully threaded onto synthetic threads that are durable and resistant to breaking. This is done using a thin, long needle specially handcrafted for food safety, capable of withstanding the heat in the drying oven without contaminating the food. A typical walnut string, called a "salkım," weighs between 350 and 450 grams. The length of these walnut strings ranges from 40 to 60 cm. If the walnuts are strung while still moist, it can encourage mold growth, shortening the Kömes’ shelf life. To prevent this, the walnuts are roasted to reduce moisture content. The roasting is performed at approximately 80°C for about 2 minutes, taking care not to burn the nuts. Once dried, the walnuts are hung on an "S"-shaped hook and prepared for the next stage. Preparation of hasuda yeast: First, any foreign materials and leaves are removed from the grapes, which are then washed thoroughly to eliminate dust, soil, and pesticide residues. For producing high-quality Kömes, only healthy and mature grapes without any damaged fruit are selected. The cleaned grapes pass through a stem removal machine that separates the grapes from the stems. The grapes are then crushed using a grape crushing mill, and the juice is extracted by pressing. During juice extraction, 1 kg of soil is added for every 100 kg of grapes. This soil, known as "molasses soil," contains at least 80% calcium carbonate (CaCO3) and serves to balance the acidity of the grape juice, preventing it from becoming sour. The hasuda is prepared using a copper or steel boiler. Precautions are taken to prevent metal contamination from the boiler and to control the increase of hydroxymethylfurfural. In the boiler, 40 liters of grape juice are boiled. Then, 7 liters of the boiling juice are removed and allowed to cool. To the cooled juice, 3 kilograms of wheat starch and optionally 0.5 kilograms of wheat flour are mixed to create a smooth, fluid yeast mixture. If the mixture does not reach the desired consistency, additional wheat starch is added to thicken it, or more grape juice is added to thin it out. The yeast is then strained through a sieve and slowly incorporated into the boiling grape juice maintained at 90°C, stirred continuously with a wooden utensil called a "güdel" to prevent burning or sticking due to the high temperature. This process yields hasuda sufficient for 100 salkıms of Kömes, produced from 40 kg of grape juice. Coating walnut clusters with hasuda: Once the hasuda reaches the ideal thickness and is kept warm over low heat (not boiling) to avoid further thickening, it is used to dip the walnut clusters so that the coating adheres evenly to all parts of the walnuts. When cooking over a wood fire, the embers must be kept alive, and if using another heating source, the temperature should be maintained at its lowest setting. The hooked end of the walnut strings, now dipped in hasuda, is hung on a hook made of metal or any material strong enough to support the Kömes’ weight. The hasuda should completely cover the walnuts, forming a layer on their surface. The walnuts, threaded on strings, are dipped into the hasuda 2 or 3 times, with a one-day interval between dips, resulting in a coating thickness of approximately 0.5 to 1 cm. After coating, the walnut clusters are hung on hooks to air-dry for 15 to 20 days.