Molasses making is one of the most deep-rooted traditions that has been going on in Anatolia for thousands of years. Every year, with the decay of the vineyards in the fall, natural food products such as molasses, pestil and sausage are prepared. This production is not only a food processing process; it is also the survival of a cultural heritage.

Traditional methods continue despite factory production

Despite the spread of industrialization and ready-made products, molasses production continues especially in villages using traditional methods. These methods preserve both its naturalness and flavor.

Natural molasses production in Mardin Derik

Kudret Temel, who lives in a village in the Derik district of Mardin, is one of the names that continues this tradition. Every year, he collects grapes with his family and makes molasses using traditional methods. This process, in which grape juice is boiled in large cauldrons over wood fires and constantly stirred, takes hours and requires labor and patience.