Grapes grown in the Çoruh Valley, which is rich in biodiversity in Artvin Yusufeli, stand out with their distinctive taste and thin skin stemming from the climate of the region. The collected grapes are crushed after boiling in cauldrons and the juice is separated from the pulp in the curds. While the grape juice obtained is boiled, the mixture prepared by mixing wheat flour, honey and milk is slowly poured into it and mixed with shovels until it has a thicker consistency than boza. The resulting helme is poured in a thin layer on gauze cloths and kept in an airy place under the sun until it dries.
