Tillo Heriresi

Tillo Heriresi is a traditional grape paste made from local grape varieties (Bineytati and Sinceri) grown in the Siirt province of Tillo district, using grape must, wheat flour, and white clay. It has a soft texture and is produced without added sugar, deriving its sweetness naturally from the grapes. It was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 17 April 2023.

^{Tillo Heriresi (}Anadolu Ajansı⁾

The history of Tillo Heriresi dates back approximately 80 years. This product holds an important place in the local culinary culture of the district and was traditionally served on special occasions. Due to its long shelf life, it was also commonly carried as a travel snack. A production tradition has been passed down through generations in the Sinep village of Tillo. Local artisans such as Hilmi Sevinç learned the craft from their elders and have transmitted it to their children and grandchildren. Today, families with three generations working together continue to preserve this tradition.

• 170 kg of grapes (Bineytati or Sinceri variety)
• 3–4 kg of wheat flour (preferably type 1)
• 1–1.5 kg of white clay (containing more than 80% calcium carbonate)

The product is made without added sugar; its sweetness comes entirely from the natural sugars in the grapes.

1. Grape Preparation: Harvested grapes are cleaned, defective berries are removed, and washed with spring water.
2. Must Extraction: The grapes are pressed to extract the must.
3. Boiling and Addition of White Clay: The must is boiled in copper cauldrons over wood fire while white clay is added. This process helps sedimentation and reduces sourness.
4. Fermentation: The must is cooled and boiled again. A portion of the must is mixed with wheat flour and added back to the main cauldron.
5. Cooking: The mixture is stirred continuously for approximately 1–2 hours until cooked.
6. Cooling and Cutting: The paste is poured into trays and left to rest overnight. The next day, it is cut into baklava-shaped slices.
7. Drying and Conditioning: The cut pieces are dried in the sun on cloth sheets, then placed in polypropylene bags and conditioned for 10–15 days.
8. Packaging: The final product is packaged in food-safe materials for sale.

^{Tillo Heriresi Production Stage (}Anadolu Ajansı⁾

• Thickness: 0.8–0.9 cm
• Length: 7–8 cm
• Width: 6–7 cm
• Dry matter: 82.94–87.90%
• Sugar content: 40.8–50.2%
• Moisture: 14.16–15.00%
• Protein: 2.5–3.52%

Tillo Heriresi can be stored for up to six months without spoilage at room temperature in dry, shaded places. It contains no additives and is recognized as a healthy snack due to its natural composition.

^{Final Product of Tillo Heriresi (}Anadolu Ajansı⁾

Following its geographical indication registration, grape cultivation and paste production in the region have gained economic value. With initiatives by the Siirt Provincial Directorate of Agriculture and Forestry, grape presses have been distributed to producers, and efforts to brand and promote the product have been supported. The product is now shipped to major cities including Istanbul and other urban centers across Türkiye.