Geographically Indicated Products

Sanliurfa Cheese

Sanliurfa Cheese is a traditional cheese from the Sanliurfa province, made from a blend of raw cow, sheep, and goat milk. It is produced using unique methods, either as fresh (unaged) or aged in brine to create semi-soft and hard varieties. The cheese undergoes a special aging process, lasting at least 120 days, where it is dry salted or boiled to reduce moisture and achieve a firm texture. A distinctive feature of Sanliurfa Cheese is its shape, created using locally made cloths known as parzın. The cheese is typically soaked in water before serving and is an essential part of the region's culinary heritage.

Geographically Indicated Products

Yozgat Bowl Cheese

Yozgat Bowl Cheese is a traditional semi-soft, half-fat cheese unique to the Yozgat province. Made from the milk of sheep, goats, and cows that graze on the local flora, it is produced using a traditional method where milk is either processed individually by families or collectively in a "milk house." The cheese is pressed into clay bowls, known as "çanak," and then buried in sand to mature in cool, slightly humid conditions. The use of homemade rennet, derived from young ruminants, gives the cheese its distinctive flavor. Yozgat Bowl Cheese is an integral part of local culinary culture and is renowned for its unique texture and taste.

Geographically Indicated Products

Karaman Divle Sinkhole Tulum Cheese

Karaman Divle Sinkhole Tulum Cheese is a traditional cheese from the Ayrancı district in Karaman, aged in the historic Divle Sinkhole cave. Made from a mixture of raw goat, cow, and sheep milk, the cheese is placed in sheepskin or goatskin bags for aging. The unique aging process takes place in the cave, which has a natural cool temperature and a distinctive mold culture. Over 5-6 months, the cheese develops a characteristic brick-red mold on its surface, signaling its maturity. This method of aging, combined with the cave’s controlled environment, gives the cheese its distinct flavor and texture, making it a regional delicacy.

Geographically Indicated Products

Cankiri Kupecik Cheese

Cankiri Kupecik Cheese is a traditional cheese produced in the Cankiri province, valued for its cultural significance and unique production method. Made from fresh milk, it is fermented with shirden rennet and aged in glazed earthen jars, a process that imparts its distinct flavor. The jars are sealed with cotton cloth and buried in sand to age, ensuring a rich texture and taste. This cheese is an important part of the region’s winter preparations and is typically enjoyed during local festivals, such as the Yörenel Yaran Sofrası, where it is served alongside other regional delicacies. Cankiri Kupecik Cheese embodies the heritage and traditions of Cankiri’s food culture.

Geographically Indicated Products

Sabanozu Flatbread

Sabanozu Flatbread is a traditional bread from the Sabanozu district, made using special-purpose wheat flour, water, yeast, and salt. The dough is cooked on a sac, a traditional iron griddle, over wood-fired heat. Before cooking, the sac is coated with a mixture of wood ash and water, which helps the bread cook slowly, resulting in a soft, fully baked texture. Sabanozu Flatbread typically has a diameter of 20-25 cm, weighs between 300-320g, and is about 1.5-2 cm thick. With its deep roots in the local food culture, it is a staple in Sabanozu, consumed at nearly every meal and closely tied to the region’s gastronomic identity.

Geographically Indicated Products

Cankiri Cimcik Dough Soup

Cankiri Cimcik Dough Soup is a traditional dish from the Cankiri region made with thinly rolled dough, eggs, salt, and water. The dough is cut into small squares, folded into a bow shape, and boiled, then combined with garlic yogurt and topped with a fried egg cooked in butter. The soup is finished with a drizzle of melted butter and paprika for added flavor. Known locally as "cümcük hamuru çorbası," this soup is a staple in Cankiri's culinary heritage. It is traditionally served in generous portions and has a long history tied to the region’s food culture, making it an essential part of Cankiri's gastronomic identity.

Geographically Indicated Products

Konya Zerdesi

Konya Zerdesi is a traditional Turkish dessert from the Konya region, made with rice, saffron, and sugar. The saffron adds a golden color and unique aroma to the dish, which is slow-cooked to a creamy consistency. Historically, Konya Zerdesi dates back to the Seljuk period, first presented during a royal banquet in 1220. It is often served at weddings and special celebrations alongside pilaf. The dish is cherished for its rich flavor, achieved by using saffron and sometimes rosewater, and is typically served warm, making it a key part of Konya's culinary heritage and festive traditions.

Geographically Indicated Products

Konya Dried Zucchini Wrap

Konya Dried Zucchini Wrap is a traditional dish from the Konya region, made by stuffing dried zucchini with a mixture of minced meat, bulgur, rice, onion, parsley, tomato paste, and spices. The zucchini is softened by boiling and then carefully stuffed and rolled before being cooked in a savory broth made with butter and tomato paste. The dish is known for its unique combination of flavors and textures, and the slow cooking process helps the zucchini absorb the rich broth. A beloved part of Konya’s culinary culture, Konya Dried Zucchini Wrap has a deep historical connection to the region and remains an essential dish in local cuisine.

Discover

Blog

Featured

Antalya: Best Places to Visit & Essential Travel Tips

Sanliurfa Cheese

Yozgat Bowl Cheese

Karaman Divle Sinkhole Tulum Cheese

Cankiri Kupecik Cheese

Sabanozu Flatbread

Cankiri Cimcik Dough Soup

Konya Zerdesi

Konya Dried Zucchini Wrap

Informations

Discover

Blog

Featured

Antalya: Best Places to Visit & Essential Travel Tips

10 Days Travel Ideas to Fethiye

Most Beatifull Places in the İstanbul