A traditional food: Köfter (Köftür), A grape-based central Anatolian dessert

Abstract

Grape (Vitis vinifera) is a widely cultivated and highly consumed agricultural product around the world. Owing to their high content of sugars, vitamins, minerals, and antioxidants, they hold an important place in human nutrition. In addition to being consumed raw or dried, due to their perishable nature, grapes are processed into various fruit-based products to extend their shelf life and make them available for consumption throughout the year. Köfter (köftür) is a traditional Turkish product prepared using grape juice, wheat flour, and starch. In Central Anatolia, particularly in provinces such as Nevşehir (Cappadocia) and Niğde, köfter is one of the most consumed snacks, especially during the winter months, and has a tradition of widespread production and consumption. Köfter is made by boiling grape juice obtained from high-yielding white grapes, adding wheat flour and starch, cooking the mixture to form a gel-like structure, and then spreading it onto trays to dry in the sun for several days. The dried köfters are stored in special containers produced from clay, allowing their surfaces to be coated with a thin layer of crystallized sugar. With its high nutritional value and energy-boosting properties, köfter offers a healthy snack alternative. Its unique texture and flavor make it an important product in Türkiye's cultural heritage. This review article was written to help conduct new research, preserve the traditional value of köfter in Turkish cuisine, and introduce it to more people.

Keywords

• Grape
• Snack
• Traditional food
• Köfter

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