Uhut Sweet (Taraklı)

Taraklı Uğut Tatlısı or, by local usage, Uhut Tatlısı, is a traditional sweet specific to the Sakarya region, made from wheat and water. It contains no added sweeteners; its sweetness and flavor derive entirely from the natural sap and consistency of sprouted wheat. Due to the long and labor-intensive production process, it is typically prepared only on special occasions. On 27 July 2021, following an application by the Sakarya Chamber of Commerce and Industry, it was granted geographical indication status under the category of bakery and confectionery products/sweets in the "Mahreç İşareti" group.

The sweet is primarily produced using wheat grown in the region, specially processed wheat flour, and drinking water. Its preparation consists of three main stages requiring great care and patience:

The wheat grains are cleaned, sorted, and washed. They are then placed on cloth-lined containers, either food-grade trays with perforated bases or 18-liter tin containers pierced with 15 to 20 holes using nails. The grains are moistened and left in a dim, dark environment without direct sunlight. An ambient temperature of 18–26°C and relative humidity of 40–50% are recommended for optimal sprouting. The grains are moistened daily or every other day and stirred each time to ensure even exposure. As they sprout, the grains form clumps which are manually broken apart and spread back onto the cloth. Sprouting is complete when the rootlets and shoots reach an average length of 4 to 5 centimeters. This process may take between five and six days up to fifteen days depending on the method used.

The mature sprouts are crushed using stone mortars or rounded stones and then strained to extract the sap. The most critical point in this stage is the color of the shoots; both the roots and shoots must remain white. If the sprouts turn green, the sweet acquires a bitter taste and loses its distinctive flavor. Therefore, straining must be completed before any greening begins.

Water is added to the extracted sap in the required proportion (approximately 5 kg of water per 50 kg of sprouted wheat) and boiled in large copper cauldrons over a wood fire. Once boiling begins, 4% of the specially processed wheat flour is added to adjust the dry matter content and prevent the mixture from burning on the bottom. The mixture is continuously stirred to ensure homogeneity and avoid lumps. The liquid paste is boiled until it turns a deep brown color and begins to thicken and become syrupy. Once the desired consistency is achieved, it is kept over heat for approximately 15 additional minutes and then poured into glass jars while still hot. After cooling, it is ready for consumption.