Antep Amulet Product Description and Distinctive Features: Gaziantep Grape Muska is cut into strips approximately 6.5 cm wide and 20-27 cm long. These strips are filled with approximately 5 grams of muska filling, which constitutes 14-18% of the total muska mass and consists of Antep pistachios, starch, and powdered sugar. Gaziantep Grape Muska is made by wrapping it into a triangular shape. The weight of one muska ranges from 32 to 35 grams. In the production of Gaziantep Grape Muska, early harvest or "Boziç / early harvest/first harvest," which refers to fruits harvested before ripening with a bright green color inside, picked before the color turns fully red on the tree, and excluding Siirt, Halebi, and Ohadi varieties, can be used from Antep Pistachios specified in standard TS 1280, falling into the categories of "extra," "class I," and "class II." The filling for muska must be prepared first. The filling for Gaziantep Muska consists of 55-72% ground Antep Pistachios, 14-18% powdered sugar, and 13-16% starch, mixed in the desired proportions. The Antep Pistachios used in Gaziantep Muska must comply with standard TS 1280. Grape pastilles are used to wrap Gaziantep Muska. The grapes used are grown in the Gaziantep region, and the grape variety affects the taste of the pastille. The most preferred grape varieties are those locally grown in the region, such as Dökülgen Grape, Hönüsü Grape, and Antep İrikara Grape. The Dökülgen Grape is primarily chosen for its characteristic taste and flavor in products derived from molasses in Gaziantep. However, with the introduction of other grape varieties to the region, the variety of grapes used in molasses, muska, and pastille products has also increased. There are two methods to obtain the pastille used in Gaziantep Muska. The first method involves processing fresh grape juice directly, while the second method involves processing previously prepared molasses. The only difference between these two methods is whether fresh or pre-made molasses is used. All other production stages are identical. Typically, due to the limited shelf life of fresh grapes, the processing continues after turning the grapes into molasses. Therefore, it needs to be specified whether Gaziantep Muska is obtained directly from fresh grape juice or through the processing of grape juice previously turned into molasses. During the preparation of the syrup for the pastille, it is mandatory to use a copper cauldron. In some regions, local ingredients like walnuts or almonds may be added to the muska filling, but Gaziantep Muska strictly uses a filling prepared only with Antep Pistachios. The pastille is made from grape, and no additional components like walnut pieces are added. In the final form of Gaziantep Muska, the proportion of Antep pistachios will be between 8-13%. Production Method: The production stages of Gaziantep Grape Muska are as follows: 1. Preparation of Starch Solution Wheat starch should be mixed with water to obtain a homogeneous mixture. For this mixture, approximately 18 kg of wheat starch is stirred by one person in a kettle with about 24 liters of water for an average of 30 minutes. 2. Preparation of Baklava Flour and Water Mixture Baklava flour should be mixed with water to obtain a homogeneous mixture. For this mixture, approximately 4 kg of wheat flour is stirred by one person in a kettle with about 17 liters of water for an average of 30 minutes. 3. Preparation of Pestil (Syrup) Two methods are used to obtain the pastille used in Gaziantep Muska. The first method is the traditional method, and it is made by directly processing fresh grape juice. Glikoz syrup is not used when obtaining pestil directly from fresh grape juice. Grapes harvested in September are transported in plastic crates. First, the grapes are threshed, separating the damaged ones. Then, the grapes are dipped in and out of water in plastic crates or, in industry, are washed with a shower system on moving belts made of perforated stainless steel. After threshing, the grapes are washed, placed on wooden trays, and then put on wooden racks for draining. The grape rack is a rectangular pool-like structure made of a single piece of wood, solid stone, or, more recently, concrete, where grapes will be crushed, and their juice will be extracted. The incoming grapes are first sorted from foreign materials. After this sorting and threshing process, the grapes are washed and filled into the racks. Once the grapes are placed on the rack, a clayey soil called "ak toprak" (molasses soil) is spread. This clayey soil, also known as "şire toprağı," is the crushed form of a stone called "keymık" in the region. A person wearing clean boots on their feet, called "fartçı," starts trampling the grapes. This should be done in the right way and carefully. The first juice that comes out is collected in containers from the top hole of the rack. This is a clearer and lighter-colored juice called "burun suyu" (nose water). Burun suyu is boiled to produce the pestil used in making Gaziantep Muska. In the other stages, Antep Pekmezi (molasses) is produced. The second method involves obtaining the pastille by processing previously prepared molasses. In a sufficiently large copper boiling kettle, 150 kg of water is heated to 35-40°C. Then, 75 kg of glucose syrup, 15 kg of sugar, 45 kg of molasses, and 3.5 grams of citric acid are added to the same kettle, and this mixture is manually stirred for 35-40 minutes to obtain a homogeneous mixture. The previously prepared mixtures of starch and flour are added to this mixture, and stirring continues manually until it boils. The amount of glucose syrup used must comply with the Turkish Food Codex and the Regulations on Sugary Products and should be used in permitted quantities.