Çalpak Molasses
Grapes harvested in Hatay, one of Turkey's important agricultural production centers, are transformed into "Çalpak molasses" using traditional methods. Grapes, which are first put on them in the chewing pool, with soil considered as molasses leaven, and chewed with boots, are then squeezed in a vise. The grape juice that comes out of here is rested in a waiting pool for a while, and then boiled in copper cauldrons for the "shortcut" process. The grapes, which are also taken to the waiting pool, are then cooked in a copper cauldron by being tossed with shovels for hours. After these processes, which take about 5-6 hours, the grapes turn into "halpak molasses" that cracks the palate.
