Antep Menengic Coffee Product Description and Distinctive Features: Gaziantep Pistachio Coffee / Gaziantep Pistachio Coffee / Gaziantep Pistachio Coffee is a coffee substitute made by roasting and grinding wild pistachios (Pistacia terebinthus L.) that grow naturally in the mountainous regions of Gaziantep. It is obtained in the form of a paste. It has a high oil content and is typically prepared by mixing it with milk. It does not contain caffeine. Since the 1600s, the fruits of wild pistachio trees have been roasted, pounded, or ground to produce a beverage known as "pistachio coffee" in Gaziantep. According to one story, during his campaign in Baghdad, Sultan Murat IV rested in the region and was served pistachio coffee.The oil acid value of the pistachio fruit grown in Gaziantep ranges from 44% to 56%, while the oleic acid value is between 53% and 68%. Production Method: The wild pistachio/mastic fruit, when its color is green-blue between October and November, indicating sufficient ripeness, is harvested. The pistachio/mastic fruits are collected, washed, and then dried in the sun. Once dried, the fruits are roasted until they turn brown. After roasting, they are either pounded to a paste-like consistency or ground in a stone mill machine. The viscosity of the ground product should be a minimum of 1 cP (centipoise), and the particle size distribution should have a maximum of 45% above 20-25 µm. The resulting paste is placed in glass jars. Due to its richness in oil, a layer of oil may be visible on the surface of the product. Before use, the product is stirred to achieve a homogeneous consistency. It is then cooked by mixing it with milk over low heat until it boils. Traditionally, it is served in a covered copper cup.