Material:Şirelik grapes, enough havara stones, that is, white soil
Fabrication: It is washed thoroughly in the grape currant (pool) divided into grains. Apostle stone (this ratio is usually 1/4, that is, a quarter of the grape), is sprinkled on it to settle the grape juice. After people with clean feet crush the currant thoroughly, the grape juices flowing from the curun pipe (soak) are collected in a common container (basin, tesne) and cooked thoroughly by boiling. After the foams formed during boiling are removed, it is kept waiting for the residues to settle down. The rinsed sherbet is emptied by filtering again into the glassware. The remaining residual part is emptied into cloth bags and hung on a high place and the drained sherbet is collected in a separate container. The accumulated sherbets are mixed in the sun to darken. When the desired consistency is obtained in this way, it is filtered (passed through a gauze cloth) and put into jars.
EN − TL
