MARDIN, TURKIYE - OCTOBER 26: :An aerial view of a field where grape pestils are laid to dry as residents have begun their traditional production activities with the start of the grape harvest season in the Savur district of Turkiye's Mardin on October 26, 2025. Families in Savur prepare pestil, molasses, and almond- or walnut-covered treats using grape syrup made from local vineyards. The grape juice is boiled, pestils are dried, and all stages are done in solidarity. These traditional, generations-old methods provide winter food and support the local economy. ( Mustafa Kılıç - Anadolu Agency )
MARDIN, TURKIYE - OCTOBER 26: :An aerial view of a field where grape pestils are laid to dry as residents have begun their traditional production activities with the start of the grape harvest season in the Savur district of Turkiye's Mardin on October 26, 2025. Families in Savur prepare pestil, molasses, and almond- or walnut-covered treats using grape syrup made from local vineyards. The grape juice is boiled, pestils are dried, and all stages are done in solidarity. These traditional, generations-old methods provide winter food and support the local economy. ( Mustafa Kılıç - Anadolu Agency )
MARDIN, TURKIYE - OCTOBER 26: Residents have begun their traditional production activities with the start of the grape harvest season in the Savur district of Turkiye's Mardin on October 26, 2025. Families in Savur prepare pestil, molasses, and almond- or walnut-covered treats using grape syrup made from local vineyards. The grape juice is boiled, pestils are dried, and all stages are done in solidarity. These traditional, generations-old methods provide winter food and support the local economy. ( Mustafa Kılıç - Anadolu Agency )
MARDIN, TURKIYE - OCTOBER 26: Residents have begun their traditional production activities with the start of the grape harvest season in the Savur district of Turkiye's Mardin on October 26, 2025. Families in Savur prepare pestil, molasses, and almond- or walnut-covered treats using grape syrup made from local vineyards. The grape juice is boiled, pestils are dried, and all stages are done in solidarity. These traditional, generations-old methods provide winter food and support the local economy. ( Mustafa Kılıç - Anadolu Agency )
MARDIN, TURKIYE - OCTOBER 26: Residents have begun their traditional production activities with the start of the grape harvest season in the Savur district of Turkiye's Mardin on October 26, 2025. Families in Savur prepare pestil, molasses, and almond- or walnut-covered treats using grape syrup made from local vineyards. The grape juice is boiled, pestils are dried, and all stages are done in solidarity. These traditional, generations-old methods provide winter food and support the local economy. ( Mustafa Kılıç - Anadolu Agency )
MARDIN, TURKIYE - OCTOBER 26: Residents have begun their traditional production activities with the start of the grape harvest season in the Savur district of Turkiye's Mardin on October 26, 2025. Families in Savur prepare pestil, molasses, and almond- or walnut-covered treats using grape syrup made from local vineyards. The grape juice is boiled, pestils are dried, and all stages are done in solidarity. These traditional, generations-old methods provide winter food and support the local economy. ( Mustafa Kılıç - Anadolu Agency )
MARDIN, TURKIYE - OCTOBER 26: Residents have begun their traditional production activities with the start of the grape harvest season in the Savur district of Turkiye's Mardin on October 26, 2025. Families in Savur prepare pestil, molasses, and almond- or walnut-covered treats using grape syrup made from local vineyards. The grape juice is boiled, pestils are dried, and all stages are done in solidarity. These traditional, generations-old methods provide winter food and support the local economy. ( Mustafa Kılıç - Anadolu Agency )
MARDIN, TURKIYE - OCTOBER 26: Residents have begun their traditional production activities with the start of the grape harvest season in the Savur district of Turkiye's Mardin on October 26, 2025. Families in Savur prepare pestil, molasses, and almond- or walnut-covered treats using grape syrup made from local vineyards. The grape juice is boiled, pestils are dried, and all stages are done in solidarity. These traditional, generations-old methods provide winter food and support the local economy. ( Mustafa Kılıç - Anadolu Agency )
Trending
Follow us on Instagram for the most striking images from the very center of life in the air and the land, in Turkey and the rest of the World.
