The sesame seeds ground in the stone mills in the Bozkır district of Konya are being transformed into tahini and taking their place on the tables.
Osman Kalay, who lives in the Bozkır district of Konya, has been producing tahini from sesame roasted in a special way in a black oven with wood fire, which has become a regional delicacy, for 42 years with the mastery he inherited from his father.
Kalay, roasting sesame seeds obtained from Adana and Antalya over juniper wood fire, then transforms the sesame into tahini at the mill.
Osman Kalay sends the tahini he makes with the stone mill to all of Turkey.
