Cooked with flour in the summer: Both healthy and nutritious, dried under the sun for 2 days

Mulberries are collected by shaking them from the trees, cleaned and boiled for hours in giant cauldrons over wood fire. The resulting must is brought to the consistency of dough with flour and cooked again. The mixture is carefully spread on the cloths with wooden spoons and ladles.

The fruit pulp is spread on a cloth and left to dry in the sun for two days. After drying, the fruit pulp is separated from the cloth by wetting it and placed in wooden boxes to be stored for the winter.

Ormanağzı Neighborhood, known for its Karnavas Mulberry Molasses production, which received a geographical indication certificate in 2009, now draws attention with its mulberry fruit paste.

As the warm weather in Erzurum increases, pestil made with this traditional method takes its place on the tables as a healthy and natural winter food.