Local flavors are one of the simplest ways to carry a place's memory into daily life.

When Ankara is mentioned, most often the steppe, the capital's memory, and rural simplicity come to mind. Yet, this geography carries a rich culinary memory with its vineyards, grains, nut tradition, sweets, productions sustained by women's labor, and hospitality customs passed down from generation to generation.

Trio İkram brings together three flavors selected from Ankara's local production memory. Kalecik Karası grapes, Güdül chickpeas, and kuş lokumu (bird's delight) transform into a simple, shareable, and ready-to-gift treat experience in three separate jars.

This set creates a small but meaningful connection between Ankara's different production areas. Grapes from the vineyard, chickpeas roasted over a wood fire, and kuş lokumu, carrying the city's old confectionery tradition, meet in the same story.

Three jars, three local memories

Trio Ikram brings together three different taste traces of Ankara.

Kalecik Karası grape refers to the vineyard culture nourished by the Kızılırmak River. Grapes from Tafali's vineyards in Kalecik connect women's labor, vineyard memory, and sustainable production. The freeze-drying method helps preserve the grape's aroma, color, and nutritional value.
Güdül roasted chickpeas represent the simple and strong production memory of the steppe. Prepared with the labor of Güdül Ekmek Teknesi Women's Cooperative, the roasted chickpeas are produced by roasting them over a wood fire in old-fashioned hammered copper pans. This production method ensures that local knowledge and traditional roasting memory are carried into the present day.
Bird Turkish delight adds a familiar, joyful, and sweet accompaniment to Ankara's taste memory. Coming from Ali Uzun's traditional production, bird Turkish delight is prepared by resting the Turkish delight mixture boiled over low heat, lightly powdering it, and slicing it into small cubes.

These three jars bring together dry, fruity, and sweet flavors. While offering a simple selection of treats to share with tea and coffee, they carry Ankara's production culture into an everyday gift experience.

Manufacturers

Tafali Foods, Kalecik Karası grape

It comes from Tafali's vineyards, which continue Kalecik's viticultural tradition. Kalecik Karası grape represents a production approach that establishes a connection between women's labor, vineyard culture, and sustainable production. The freeze-drying method helps preserve the grape's aroma, color, and nutritional value.

Güdül Ekmek Teknesi Women's Cooperative

Prepared with the hard work of the women's cooperative that carries Güdül's local and traditional production memory into the future. Güdül chickpeas bring the simple yet strong production culture of the steppe and the roasting knowledge passed down from generation to generation to the present day. It achieves its traditional flavor by being roasted over a wood fire in old-fashioned hammered copper pans.

Ali Uzun Confectionery, bird Turkish delight

Kuş lokumu, which carries the flavor memory of Ankara, comes from Ali Uzun's deep-rooted confectionery tradition. Kuş lokumu accompanies the set as a familiar taste that evokes childhood joy and old Ankara treat culture. The lokum mixture is boiled over a low heat, rested, lightly powdered, and sliced into small cubes to achieve its traditional form.

Era Gurme, operator and packaging

Era Gurme ensures that the products are packaged in accordance with food regulations and presented in jar format. Labeling, arranging content information, and preparing the products as a cohesive gift set are all completed during this process. Thus, three different local flavors are brought together as a neat and shareable treat set.