Recipe
This molasses is made from Kalecik Karası, a slightly cloudy, black grape with seeds, named after the region. The seeds are separated and not used in the molasses production. During the grape harvest in September, the grapes are collected and placed in vats to be crushed by foot. The juice is transferred to large copper cauldrons, and a special molasses soil brought from the mountains is added and continuously stirred. The juice is allowed to settle, then strained and placed on the stove, a process known locally as “kestirme”. Resting on the stove allows the molasses to develop its color. Traditionally, molasses was stored in jars in cellars; today, it is commonly kept in plastic or glass containers.