Tillo Heriresi

Tillo Heriresi is a traditional grape paste made from local grape varieties (Bineytati and Sinceri) grown in the Tillo district of Siirt province in Türkiye. It is prepared using grape must, wheat flour, and white clay, resulting in a soft-textured product. It was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 17 April 2023.

Tillo Heriresi (Anadolu Agency)

History and Cultural Significance

The history of Tillo Heriresi dates back approximately 80 years. This product holds an important place in the local culinary culture and was traditionally served on special occasions. Due to its long shelf life, it was also preferred as a travel snack. There is a generations-old production tradition in Sinep village of Tillo. Local artisans such as Hilmi Sevinç learned the craft from their elders and passed it on to their children and grandchildren. Today, families in which three generations work together continue to preserve this tradition.

Ingredients Used in Production

• 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.

Production Process

1. Grape Preparation: Harvested grapes are cleaned, defective berries are removed, and washed with spring water.
2. Extraction of Must: 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 acidity.
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 cloths, 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 Agency)

Physical and Chemical Properties

• 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%

Consumption and Storage

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 Agency)

Economic and Social Contribution

Since its registration, grape cultivation and paste production in the region have gained economic value. With the support of the Siirt Provincial Directorate of Agriculture and Forestry, grape pressing machines have been distributed to producers, and efforts have been made to promote and brand the product. Tillo Heriresi is now shipped to major cities including Istanbul, with Siirt as the primary origin.