Zile Komesi Description and Distinctive Features of the Product: Zile Kömesi is a sweet food product consisting of walnuts arranged in a row on a string, immersed in Narince grape syrup, prepared with wheat starch and flour, and coated with hasuda. Hasuda is a regional dessert with a pudding-like consistency, prepared by cooking grape syrup, wheat starch, and wheat flour together. It can be prepared with only syrup and wheat starch, or wheat flour can be added for a softer texture. Zile Kömesi has the following characteristics: The region where the walnuts, strung on a string of 40-60 cm in length, are grown is the Tokat province. The region's climate, transitioning from continental to Black Sea climate due to its geographical location, imparts unique characteristics to the walnuts, such as a distinctive aroma, texture, and color. The high quality of irrigation water, unpolluted soil, suitable climate conditions from flowering to fruit harvesting, contribute to the high quality of walnuts in the region. These walnuts are oily, have thin shells, large grains, and a white appearance. The use of walnuts grown in the Tokat region is a significant factor in the taste of Zile Kömesi. In Zile Kömesi, the hasuda where the walnuts are embedded is prepared with Narince grape syrup, starch, and (optionally) a smaller amount of flour compared to starch. The grape syrup used in the production of Zile Kömesi is obtained from the Narince grape variety, which has a delicate aroma. Narince grapes are a delicate, high-quality, white grape variety with a very thin skin, yet very durable during transport. The preference for Narince grapes in Zile Kömesi is due to their rich aromatic compounds. The suitable climate conditions for the cultivation of Narince grapes are found in the Anadolu plateau south of the mountains near the Black Sea coast in Tokat. This region, with a continental climate transitioning to the moist Black Sea climate, provides appropriate soil and climate conditions for Narince grape cultivation. The vineyards for Narince grapes are located at altitudes of 500 meters and above. Tokat, especially at the transition point from continental to humid Black Sea climate, offers suitable soil and climate conditions for Narince grape cultivation along the Yeşilırmak River for centuries. Production Method: The production process consists of the following stages: stringing the walnuts, drying the walnuts (roasting), preparing the hasuda, dipping the stringed walnuts into the hasuda, and air-drying the Kömes on hooks. It is crucial to follow the specified order in production; for example, if the hasuda is prepared first, the walnuts, when strung and left to dry, will freeze in the hasuda, hindering production. The walnuts are threaded onto synthetic threads resistant to breakage with a thin and long needle, handcrafted to be suitable for food use, heat-resistant in the drying oven, and non-contaminating to the food material. A string of walnuts (known as "salkım") typically weighs between 350 to 450 grams. The lengths of the walnuts threaded onto the strings range from 40 to 60 cm. If the walnuts are strung while still moist, they can promote mold growth, reducing the shelf life of Kömes. To reduce the moisture content, the walnuts undergo a roasting process. The goal is to have dry walnuts that will be dipped into the hasuda. The roasting process should be carried out at approximately 80°C for about 2 minutes, ensuring that the walnuts do not burn. The dried walnuts, strung on a hook resembling the letter "S," are ready for the next steps. Preparation of hasuda yeast: Firstly, foreign materials and leaves in the grapes are removed, and the grapes are washed to eliminate dust, soil, and agricultural pesticide residues. For the quality of the Kömes to be produced, the processed grapes must have sound and mature grains without any damaged ones. Cleaned grapes are passed through a stem removal machine to separate the grains from the stems. The crushed grapes from the grape crushing mill are pressed to obtain grape juice.During the extraction of grape juice, 1 kg of soil is added to 100 kg of grapes. This soil, known as "molasses soil," contains 80% or more CaCO3 (calcium carbonate) and is used to balance the acidity of the grape juice and prevent it from turning sour. The hasuda is prepared in a copper or steel boiler. Care is taken to avoid metal contamination from the boilers used in the preparation of the product, and hydroxymethylfurfural increase is controlled. In the boiler, 40 liters of grape juice are boiled. Seven liters are taken from the boiling juice and left to cool. Three kilograms of wheat starch and, optionally, 0.5 kilograms of wheat flour are mixed with the cooled grape juice to obtain a fluid, homogeneous yeast. If the desired consistency is not achieved, more wheat starch is added for solidification, or more grape juice is added to achieve a liquid state. The prepared yeast is then passed through a sieve and slowly added to the boiling grape juice at 90°C, stirring with a wooden stirrer ("güdel") to prevent the yeast from burning or sticking due to the high temperature. For the preparation of 100 salkıms of Kömes, made with 40 kg of grape juice, the hasuda is ready. Combining walnut clusters with hasuda: Once the desired thickness is reached, the hasuda, which is not in a boiling state but kept warm over low heat to prevent thickening, is used to dip the walnut clusters, ensuring that the hasuda adheres to every part of the walnuts. If the hasuda is prepared over a wood fire, the ember should be kept alive; if a different type of stove is used, the temperature should be kept at the lowest level. The hooked end of the Kömes with dipped walnuts is then hung on a hook, which can be made of metal or any material capable of bearing the weight of the Kömes. The hasuda should envelop the walnuts and form a layer on their surface. The walnuts strung on the threads are dipped into the hasuda 2 or 3 times, with a one-day interval, ensuring an outer coating thickness of 0.5-1 cm. Afterward, the clusters are hung on hooks and left to dry for 15-20 days.