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Bulama is a traditional solid molasses variety unique to Tekirdağ and the Thrace region. It is obtained by boiling grape juice, çöven (soapwort) water, and sugar in specific proportions and is consumed as a breakfast dessert. Historically, it has been produced not only in Thrace but also in Balıkesir, Bursa, Ankara (Güdül, Nallıhan), and Gaziantep. However, today, its production is largely limited to Tekirdağ. The use of soapwort in the production process helps bulama achieve its thick consisten