Geographically Indicated Products

Yozgat Tandır Kebab

Yozgat Tandır Kebab is a traditional delicacy from Yozgat, made using lamb from naturally raised sheep in the Bozok Plateau. The meat is marinated with salt and left to rest for 24 hours before being slow-cooked on skewers in a specially crafted tandır oven, heated by smoldering oak wood. This unique oven, made from a mixture of fire clay and salt, retains heat to ensure the meat cooks evenly while its juices collect in a tray below, used to flavor flatbreads. The result is tender, flavorful lamb served with tomatoes, peppers, onions, and traditional bread, offering a true taste of Yozgat's culinary heritage.

Geographically Indicated Products

Yozgat Arabaşısı

Yozgat Arabaşısı is a traditional dish from Yozgat, consisting of a flavorful soup and a unique dough served together. The soup, made with chicken, turkey, or goose raised in natural environments, is consumed alongside a specially prepared dough, which is swallowed without chewing. The dough is crafted from high-gluten flour and water, cooked to a smooth consistency, and cut into pieces. Yozgat Arabaşısı is deeply rooted in the region's culture, often enjoyed during the winter months as a comforting and communal dish. Its distinct preparation and consumption method set it apart as a remarkable representation of Yozgat's culinary heritage.

Geographically Indicated Products

Tekirdağ Yapıncak Pickled Vine Leaves

Tekirdağ Yapıncak Pickled Vine Leaves are a geographically indicated product made from the Yapıncak grape variety (*Vitis vinifera L.*) grown in Tekirdağ's unique soil and climate. These thin, delicate leaves, cultivated on south-facing slopes with sandy, clay-loam soils, are ideal for pickling due to their tender structure and smooth texture. Known for their soft chew and ability to enhance dishes like stuffed grape leaves, they are highly preferred in local cuisine, particularly for festive meals. When pickled, the leaves retain their attractive light green-yellow color and unique flavor, making them a standout ingredient in culinary traditions.

Geographically Indicated Products

Tarsus Plateau Bandirma

Tarsus Plateau Bandirma, also known as walnut sausage, is a traditional delicacy from Tarsus made using local ingredients like grape molasses from Tarsus White Grapes, walnuts grown in the Tarsus plateaus, water, and starch. Prepared without artificial additives or colorings, the process involves dipping strings of whole walnuts into a mixture of boiled molasses and starch, known locally as "Palıza." The coated walnuts are dried in open air for three days, resulting in a chewy, flavorful snack. This unique product represents the rich culinary heritage of the region and is cherished as a natural, traditional treat often made in households for winter consumption.

Geographically Indicated Products

Tarsus Hummus

Tarsus Hummus is a renowned regional delicacy from Tarsus, Mersin, deeply rooted in tradition since the 1920s. Made by mashing cooked chickpeas in a copper bowl using a pestle, it is combined with tahini from locally grown sesame, garlic, lemon juice, and spices. The dish is topped with sizzling butter infused with chili flakes and optionally garnished with pastrami, then served hot. Its distinctive texture, retaining the coarse consistency of the chickpeas, and its rich, warm flavor make it a standout in Turkish cuisine. Tarsus Hummus showcases the cultural and culinary heritage of the region, celebrated in local festivals and competitions.

Geographically Indicated Products

Susurluk Toast

Susurluk Toast is a unique and geographically indicated delicacy from Balıkesir’s Susurluk district, renowned for its distinctive preparation and flavor. Made with special tost tava bread exclusive to the region, it features a filling of lightly salted kelle cheese aged for at least two months and/or high-quality beef sausage. The bread, prepared with sourdough for a perfect balance of crispness and softness, is toasted with its signature ingredients in a specialized press and lightly buttered on the outside. This combination of regional ingredients and traditional techniques makes Susurluk Toast a beloved example of Turkey’s rich culinary heritage.

Geographically Indicated Products

Adana Kebab

Adana Kebab, Türkiye'nin coğrafi işaretli eşsiz lezzetlerinden biri olup, doğal yaylalarda yetiştirilen koyunların etinden yapılır. Et, zırh adı verilen özel bıçakla elle incecik kıyılır ve kuyruk yağı, acı kırmızı biber ve tuz ile harmanlanarak karakteristik lezzeti oluşturulur. Şişe saplanan karışım, alevsiz meşe kömürü közünde pişirilerek dışı kıtır, içi sulu bir doku elde edilir. Hazırlık ve pişirme süreci ustalık gerektirir ve kebabın tadı, geleneksel yöntemlerle korunur. Yeşillik, salata ve yağlanmış pide ekmeği ile servis edilen Adana Kebab, Türk mutfağının en özel lezzetlerinden biri olarak damaklarda unutulmaz bir iz bırakır.

Geographically Indicated Products

Antep Şiveydizi

Antep Şiveydizi, Gaziantep mutfağının benzersiz lezzetlerinden biri olup, taze sarımsak, taze soğan, koyun eti, nohut ve süzme yoğurt gibi malzemelerle hazırlanan geleneksel bir yemektir. Tarihi İpekyolu üzerinde yer alan Gaziantep'in zengin mutfak kültürünün bir yansıması olan bu yemek, malzemelerin doğal ve özenle seçilmesiyle fark yaratır. Taze sebzelerin aroması, yoğurdun hafif ekşiliği ve etin doyurucu lezzetiyle sofraları şenlendiren Antep Şiveydizi, yöresel bir tat arayanlar için ideal bir seçenektir. Sadeyağ veya zeytinyağı ile sunulan bu yemek, Gaziantep'in gastronomi mirasını en iyi şekilde temsil eder.

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Yozgat Tandır Kebab

Yozgat Arabaşısı

Tekirdağ Yapıncak Pickled Vine Leaves

Tarsus Plateau Bandirma

Tarsus Hummus

Susurluk Toast

Adana Kebab

Antep Şiveydizi

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