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Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
Produced in autumn during the grape harvest season, Sulakyurt molasses is concentrated by boiling for long hours in large cauldrons. In Kırıkkale cuisine, it is consumed mixed with tahini or used as a natural sweetener in desserts. You can visit the Harita section to examine the geographical layout of the agricultural areas.
Ingredients
- 50 kg fresh grapes
- 1 handful of molasses clay (white soil)
- Water (for washing)
- Wood fire (for boiling)
- Large boiling cauldron
Preparation
- Wash the grapes thoroughly and crush them to extract the juice.
- Add molasses clay to the juice for clarification and let it rest.
- Transfer the strained clear juice into large copper cauldrons.
- Boil over a wood fire for hours until it reaches a thick consistency, then fill into jars.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
Related places around here
Nearby
Food
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Food
Sulakyurt Tava
One of the most famous meat dishes of the Sulakyurt district, this pan-cooked delicacy is an important part of Kırıkkale culinary culture. It is generally baked in stone ovens on special occasions.
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Food
Sulakyurt Manti
A traditional type of manti made in Sulakyurt homes as winter preparation and for special guests. It reflects the pastry richness of the Kırıkkale region.
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Food
Sulakyurt Katmer
A pastry consumed during breakfast and tea hours in the Sulakyurt district. It is a crispy pastry flavor loved throughout the Kırıkkale province.