Maras Samsa Description and Distinguishing Features of the Product: Maraş Samsa is a confectionery produced in the province of Kahramanmaraş by boiling a mixture of grape juice, wheat starch, and wheat flour over wood fire, drying it into a thin layer, cutting it into strips, wrapping it in a triangular shape with ground walnut inside, and pressing it in a container for an extended period. The thickness of one Maraş Samsa is 1 - 1.5 cm, and its weight is 28 - 35 g, with 3 - 5 g consisting of ground walnuts. The harvested grapes, after being clarified and rested in a clarification soil containing 55 - 90% CaCO3, also known as molasses soil, are used in the production of Maraş Samsa. In the geographical region, it is referred to as "burun suyu." The mixture obtained by boiling grape juice, wheat starch, and wheat flour is called "hapsa" within the geographical boundary. Hapsa is spread onto cloths in a thin layer and dried to prepare the pestil layers, which are the main component of Maraş Samsa and called "bastık" within the geographical boundary. The history of Maraş Samsa dates back to ancient times and holds a significant place in the culinary culture of the province of Kahramanmaraş. Its production, especially in preparing the pestil layers, requires skillful expertise. For these reasons, Maraş Samsa is closely associated with the geographical region and its reputation. Production Method: Preparation of Pestil Layers: Grapes harvested during the vine harvest season from September to November are placed in jute bags. Clarification soil (molasses soil) containing 55 - 90% CaCO3 is added, and the grapes are crushed by foot or with the use of pressing machines to extract the grape juice. The partially deacidified and clarified grape juice is transferred to large boilers called "mahsere kazanı." The foam (kefler) that accumulates on the surface of the grape juice when boiled over a wood fire is removed. Once boiling starts, the boiler is removed from the fire and allowed to rest for 15 - 20 minutes to prepare "burun suyu" (nasal water). To prevent lumping, a mixture of starch and flour is opened with a small amount of cold burun suyu in a separate container and gradually added to the mahsere kazanı. The entire mixture of starch and flour is added to the kazan and stirred over a wood fire until the mixture, called "hapsa," reaches a custard-like consistency. Once the hapsa reaches the desired consistency, it is poured hot onto approximately 150 cm long white pestil cloths spread on a flat surface. After resting for 24 hours, the hapsa is poured onto wooden sticks suitable for food contact or grape tiyeks and hung for 1 - 2 days to allow the back of the pestil cloths to dry. Once the drying process is complete, the back of the cloths is lightly moistened with a wet cloth, and the pestils are separated from the cloths by peeling them off or lifting them. Care is taken to ensure that the pestils separate from the cloth in one piece. Starch is sprinkled on the surfaces of the pestils that come into contact with the cloth to ensure complete drying and prevent sticking. The preparation of pestils in this manner requires skillful expertise. Preparation of Maraş Samsa: The pestils are cut into strips that are 7 - 8 cm wide and 20 - 25 cm long. Ground walnuts (3 - 5 g) are placed at one end of a strip, and the strip is folded into a triangular shape. The thickness of one Maraş Samsa is 1 - 1.5 cm, and its weight is approximately 28 - 35 g. The samsas are neatly placed in a container and left to rest for a few days to take shape. Maraş Samsa is packaged in airtight containers suitable for food contact and presented for sale. It can be stored for 1 year in a cool, sun-free, and dry place.