Bozyazi Kavutu Product Description and Distinctive Features: Bozyazı Kavut is a traditional Yörük (nomadic Turkish) food prepared by pounding carob (Ceratonia siliqua), sesame (Sesamum indicum L.), peanuts (Arachis hypogaea L.), and sorghum (Sorghum bicolor L. Moench). The ingredients are processed without cooking.Bozyazı Kavut was a preferred food during long journeys in the past due to its ease of preparation and use. It used to be a staple for those engaged in daily labor, as well as for pilgrims, soldiers, and those embarking on mountain journeys. Shepherds, who used kavut as their daily sustenance, also referred to Bozyazı Kavut as "çoban helvası" (shepherd's halva). With a brown color resembling halva, a chocolate-like scent from peanuts and sesame, Bozyazı Kavut is a lightly sweet, crumbly, and non-perishable food. The natural sugars present in the nuts contribute to its sweetness, and no additional sugar or sweeteners are used. Production Method: Bozyazı Kavut is produced in two ways: traditional and industrial. In the traditional method, carob, peanuts, sesame, and sorghum grown in the region are pounded in a mortar until it reaches a halva-like consistency. The mortar, made from a hollowed-out inner part of a hard stone, is used to crush and break down the ingredients with large pestles made of tar and larch wood. Composition of Bozyazı Kavut: peanuts (approximately 50%), carob (approximately 25%), sesame (approximately 12.5%), and sorghum (approximately 12.5%). Carob is pounded until it becomes a paste, then peanuts and sorghum are added, and the pounding continues. Finally, sesame is added, and the mixture is pounded until it reaches the consistency of halva. In the industrial production method, the food components mentioned above are used in the specified proportions. Before entering production, the moisture levels of these components are measured using a moisture meter. To achieve the desired moisture levels, they are dried in ovens. Peanuts are dried at 80°C for 60 minutes, sorghum at 60°C for 45 minutes, and sesame at 60°C for 20 minutes. The grinding process follows the drying process, using a mixer for small quantities or a mill for larger quantities. The mixture is kneaded in a mixing bowl for about 45 minutes until it reaches the consistency of halva, with sesame added. Bozyazı Kavut is shaped according to preference and presented to consumers. The product can be stored for up to three months at room temperature (25-30°C) or for one year under refrigeration conditions.