Gaziantep begins traditional production of cevizli sucuk and bastık

In the Oğuzeli district of Gaziantep, the traditional production of regional delicacies, cevizli sucuk and bastık, has commenced. This seasonal process lasts only one month per year.

The production involves extracting grape juice from harvested grapes using traditional methods. This juice is boiled in large cauldrons with starch. For cevizli sucuk, walnuts strung on ropes are dipped into the boiling mixture and left to dry for several days. Bastık is prepared by spreading a thin layer on special cloth and drying it in the sun.

Local producers, such as Nizamettin Yılmaz, note that these products are organic, additive-free, and part of a craft passed down through generations. The treats are highly sought after by locals and visitors alike, particularly during the winter months, as they are regarded as sources of energy and health.