Geographically Indicated Products

Malkara Old Kashar Cheese

Malkara Old Kashar Cheese is a traditional aged cheese from Malkara, made from a blend of sheep, goat, and cow’s milk sourced from animals grazing on the region’s rich flora. Aged for at least 90 days, it develops a firm texture and a complex flavor profile, featuring salty, umami, and nutty notes with a hint of creaminess. This iconic cheese owes its unique taste to the local vegetation, including the native Lathyrus L. plant, which imparts distinctive aromatic compounds. Renowned for its rich history and artisanal craftsmanship, Malkara Old Kashar Cheese is a culinary symbol of the region.

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Ankara Döneri

Ankara Döneri is a traditional dish made with lamb meat sourced from male lambs raised in Ankara’s natural pastures, known for their unique flora. Only whole lamb cuts, free from minced meat or additional fats except tail fat, are used. The meat is marinated and cooked slowly over oak wood charcoal, giving it a rich, smoky flavor and tender texture. Sliced thinly into leaf-like pieces, it is served with bread, rice, or as a wrap. Ankara Döneri’s authentic preparation and high-quality local ingredients make it a standout specialty in Turkish cuisine.

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Burdur Walnut Paste

Burdur Walnut Paste is a traditional sweet from Burdur, made with locally sourced walnuts, semolina, and sugar in equal proportions. The walnuts, known for their rich flavor and low moisture content, combine with semolina and boiling syrup to create a natural, nutrient-rich treat. Unlike other sweets, it is not roasted, boiled, or subjected to heat processing, preserving the natural flavors and nutritional properties of the ingredients. With its nutty flavor, soft texture, and health benefits, Burdur Walnut Paste is a unique delicacy that reflects the culinary heritage and craftsmanship of the region.

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Oltu Cag Kebab

Oltu Cag Kebab is a traditional dish from Erzurum, made with high-quality lamb raised on natural pastures in the Oltu region. The meat is marinated, layered on a large skewer, and horizontally roasted over a wood fire, giving it a smoky flavor and tender texture. It is served on small skewers called “cag” or sliced onto plates, accompanied by fresh bread and local sides. Known for its unique preparation method and rich flavor, Oltu Cag Kebab is a symbol of the region’s culinary heritage and an iconic dish in Turkish cuisine.

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Ankara Erkeç Pastrami

Ankara Erkeç Pastrami is a traditional delicacy made from the meat of castrated male Ankara goats raised in the region’s diverse pastures. The meat is coated with a mixture of crushed garlic and locally grown fenugreek seeds, then dried under the sun to develop its rich flavor and unique aroma. The diet of Ankara goats, which includes over 200 plant species, gives the meat its distinct taste and texture. This centuries-old specialty, mentioned in Evliya Çelebi’s Seyahatname, reflects Ankara’s culinary heritage and artisanal traditions. Known for its robust flavor and cultural significance, Ankara Erkeç Pastrami is a must-try regional delicacy.

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Aksaray İnceelek Dessert

Aksaray İnceelek Dessert is a traditional treat from Aksaray, made with 14 layers of thin dough prepared using flour from Anatolian Red Hard Wheat. Each layer is lightly toasted, filled with crushed walnuts, and brushed with olive oil before being stacked, baked, and soaked in syrup. The dessert is known for its perfect balance of crispiness and tenderness, with a golden, glossy surface and a light, flaky texture. Traditionally enjoyed during Ramadan, celebrations, and weddings, it reflects the region’s rich culinary heritage and artisanal craftsmanship.

Geographically Indicated Products

Daday Meat Loaf

Daday Meat Loaf is a traditional dish from Kastamonu, made with sourdough filled with minced meat, onions, and spices, then baked in wood-fired stone ovens. The meat filling is prepared using semi-fat mince from thyme-fed cattle raised in the region's highlands, ensuring rich flavor. After baking, the loaf is brushed with butter, adding a glossy finish and enhancing its taste. Originating in the 1950s as a baker's creation, it quickly became a beloved regional specialty. Known for its high-quality ingredients and artisanal preparation, Daday Meat Loaf is a must-try dish that reflects the culinary heritage of Daday.

Geographically Indicated Products

Edirne Pan Liver

Edirne Pan Liver is a traditional dish from Edirne, made with thinly sliced liver from locally raised cattle, coated in fine wheat flour, and fried in sunflower oil. The liver is cooked in a special thin aluminum pan, ensuring a crispy texture on the outside and tender meat inside. Served with naturally dried and fried red peppers from the Karaağaç area, known as "Karacı," this dish is celebrated for its rich flavor and unique preparation. The use of high-quality local ingredients and the artisanal skill involved make Edirne Pan Liver a standout specialty that reflects the region’s culinary heritage.

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Malkara Old Kashar Cheese

Ankara Döneri

Burdur Walnut Paste

Oltu Cag Kebab

Ankara Erkeç Pastrami

Aksaray İnceelek Dessert

Daday Meat Loaf

Edirne Pan Liver

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