Thread: Turkish Moassel
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Old February 11th, 2010, 05:41 PM
Hajo Flettner
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Hookah Legend
Join Date: May 2007
Posts: 4,746
Default Re: Turkish Moassel

If you go hunting for tombac ask for locally made stuff rather then Jordanian or Indian stuff and also try and get blended or black (often dark brown) rather then then tan coloured stuff. In terms of traditional stuff in terms of maossel I think you'll have a hard time in that the traditional brands tend to be small and locally distributed. I had a great spiced black style moassel near Van and you can read about it here:

Other good local brands I know are: Bachi-Bagli Halva from the Turkish province of Drama and is a wonderful tobamel that uses the world famous cake spun and toasted Kabakulac leaf. Samsun Maden-Canek Halva tobamel which is from from Turkey’s Black Sea coast.

If you tell me where in Turkey are going to be I may be able to suggest a brand to look for.
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