Mersin Kerebici Product Description and Distinctive Features: Mersin Kerebiç is a dessert unique to the Mersin region. It involves dividing dough made with semolina into small portions, manually carving them, filling them with either walnut or pistachio (geographical indication-protected Antep Pistachio), and baking them in a wood-fired oven. Additionally, a foam made from the root of the "çöven" plant is added to the top of the kerebiç. Kerebiç first emerged in the 1940s when Arab-origin families engaged in confectionery and sugar work in the central bazaar of the city during the Ramadan month and holidays. Over time, gaining acceptance and appreciation from the public, this dessert transformed from being exclusive to Ramadan to being produced and consumed throughout the entire year. The distinctive features of Mersin Kerebiç, which differentiate it in terms of ingredients and production method, are as follows: - No sugar is used in the kerebiç dough. Sweetening is done by adding a sufficient amount of kerebiç foam on top before presentation. - The preparation and formulation of the white kerebiç foam obtained by boiling the "çöven" root is unique to the product. - Depending on the type of kerebiç, the filling is prepared with coarsely ground pistachios (geographical indication-protected Antep Pistachio) for pistachio-filled kerebiç and coarsely ground walnuts for walnut-filled kerebiç. Production Method: The production method and presentation of Mersin Kerebiç are carried out in four stages. To create the kerebiç dough, all ingredients are mixed to obtain a dough with an appropriate elastic texture through kneading. The prepared dough is divided into round portions and manually carved. After filling with either geographical indication-protected Antep Pistachio or walnut, depending on the desired type of kerebiç, it is baked in a wood-fired oven. The "çöven" root is boiled to prepare the white-colored kerebiç foam. Before presentation, the amount of kerebiç foam needed to cover the kerebiç is added. Mersin Kerebiç does not use flavor enhancers or food components with flavoring properties in its production. The shelf life of Mersin Kerebiç at room temperature is seven days. If not consumed on-site, it can be transported in a leak-proof transparent packaging compliant with the Turkish Food Codex Food Contact Materials and Articles Regulation. Preparation of Kerebiç Dough: Kerebiç dough is made using semolina in accordance with the Turkish Food Codex Semolina Communiqué, along with oil, baking soda in compliance with the Turkish Food Codex Food Additives Regulation, water, mahlep in accordance with the Turkish Food Codex Spice Communiqué, and a small amount of molasses for browning the surface during baking. The quantities used to obtain approximately 198-200 pieces of kerebiç with a total weight of 10.5-11 kg are provided below. The kerebiç dough is kneaded at room temperature (~25°C) until it reaches a homogeneous structure and an elastic texture suitable for carving the beads. After resting for 5-8 minutes at room temperature, the kerebiç dough is divided into approximately 25-30-gram beads. The beads are rolled in the palm and carved in the center. Depending on the desired type of kerebiç, they are filled with 15-20 g of coarsely ground geographical indication-protected Antep Pistachio or 15-20 g of coarsely ground walnuts and sealed. Beads filled but not yet baked are called "kerebiç köftesi" (kerebiç meatballs). The kerebiç köftesi, weighing 45-55 g each, are arranged on a previously greased and heated galvanized tray and baked in a wood-fired oven at 300-350°C for 15-20 minutes. Once browned on top, the kerebiç is removed from the oven and left to cool at room temperature.