Manavgat Golden Sesame

A local sesame variety that is light golden yellow in color, has an oil content varying between 55-60%, has a rich aroma, and is considered the highest quality tahini and sesame in Japanese and world cuisines.

History: 500-year-old agricultural tradition of Manavgat, which was especially requested by the palace halva makers and bagel sellers during the Ottoman period.

Production Method: Wheat is planted as the second crop after harvest, reaped by hand with a sickle, dried in tombs, and ground by pounding with sticks.