The project is co-funded by European Union through the Interreg-IPA CBC Bulgaria–Turkey Programme.

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1 large grape jug made of glass, made of glass, tapped in front of it, and mature enough to make the jar of the jar and thinly scratched without scratching, enough cherry leaf, half-beaten black mustard seeds, enough freshly squeezed grape juice.

Preparation of

İn jar sprinkles a row of grapes, a row of cherry leaves a row of mustard seeds. This process continues until a certain amount of space is left in the mouth of the jar. Fresh grape juice is poured on it. It is kept in a cool and dry environment for 20-25 days. During the time that the canard is used, the canard which is taken from the tap below is poured again and again from the mouth of the can. The reason for making mustard is to prevent grape juice from being fermented. Mustard ready to drink must be kept in a cool environment.

Region: Kırklareli
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