Geographically Indicated Products

Konya Hemp Halva

Konya Hemp Halva is a traditional dessert from the Konya region, made by roasting hemp seeds, walnuts, almonds, and pistachios, then mixing them with hot grape molasses. The mixture is cooled in a pan coated with roasted chickpea flour. With its roots in the Seljuk period, Konya Hemp Halva was historically enjoyed during winter festivities and is still considered a celebratory treat. Known locally as "eğlencelik," it holds cultural significance in Konya's culinary traditions. The combination of nutty flavors and the richness of grape molasses makes this helva a unique and cherished part of Konya’s gastronomic heritage.

Geographically Indicated Products

Cankiri Hosmerim Dessert

Çankırı Höşmerim Tatlısı is a traditional dessert from the Çankırı region, made by roasting flour in butter and adding rock salt dissolved in hot water. Unlike other regional versions, it does not contain eggs, semolina, or sugar. The key distinctive feature is the addition of salt, which gives it a unique “kivir kivir” taste. Honey is used instead of sugar, poured over the hot dessert to slowly melt and sweeten it. This dessert is deeply rooted in Çankırı is culinary culture, and its specific preparation method and ingredients are integral to its authenticity, making it a cherished regional specialty.

Geographically Indicated Products

Gaziantep Molasses

Gaziantep Molasses (Antep Pekmezi) is a traditional, solid grape molasses from the Gaziantep region, known for its amber color and thick, paste-like consistency. Made by first producing liquid molasses from grapes, it undergoes a unique process to be solidified. This versatile molasses can be spread on bread or melted into a syrup for various uses. Gaziantep Molasses has long been an iconic product of the region, often linked to the phrase "Gideceğin yer Antep, yiyeceğin pekmez," emphasizing its central role in local culinary traditions. Its rich, natural flavor is a hallmark of Gaziantep’s food culture.

Geographically Indicated Products

Gaziantep Yoghurt Potatoes

Gaziantep Yoghurt Potatoes is a traditional dish from the Gaziantep region, made with tender potatoes, chickpeas, cubed meat, and strained yogurt. The dish is cooked by combining the meat and chickpeas in a broth, then adding diced potatoes to simmer. The yogurt is mixed with egg and slowly heated with the cooking liquid to create a smooth, creamy sauce. A special topping of safflower and black pepper-infused butter is poured over the dish before serving, adding a unique flavor. This comforting dish is a key part of Gaziantep's culinary heritage, enjoyed for its rich taste and cultural significance.

Geographically Indicated Products

Antep Yuvarlaması / Antep Yuvalaması

Antep Yuvarlaması (also known as Antep Yuvalaması) is a traditional dish from the Gaziantep region, often enjoyed during Ramazan Bayram. It consists of small, pea-sized meatballs made from finely ground lamb or goat meat, rice, and spices, cooked in a rich broth with chickpeas. After simmering, the dish is topped with strained yogurt and garnished with mint-infused butter, giving it a unique, creamy, and savory flavor. The preparation of Antep Yuvarlaması is labor-intensive, with attention given to the delicate formation of the meatballs. This dish holds cultural significance and is a beloved part of Gaziantep's culinary heritage, often served during special occasions.

Geographically Indicated Products

Antep Kubban Bread

Antep Kubban Bread is a traditional bread from the Gaziantep region, made with wheat or whole wheat flour, water, salt, and yeast. It is baked in stone ovens, giving it a unique rough bottom from the oven’s surface and a golden-brown top. The bread has a soft, white interior and a slightly dome-shaped top that flattens after baking. Antep Kubban Bread is typically baked in small batches to be consumed fresh and hot, ensuring it reaches the consumer in its best form. Known for its distinctive shape, texture, and the traditional stone oven baking method, it is a key element of Gaziantep’s rich culinary heritage.

Geographically Indicated Products

Antep Sumac

Antep Sumac is a unique spice from the Gaziantep region of Turkey, made from the berries of the sumac plant. The berries are harvested early in the season, giving the spice its signature tart flavor. After being dried and ground, the spice is mixed with salt and used in a variety of dishes. Known for its bright red color, Antep Sumac adds a tangy kick to salads, meze, kebabs, and more. It is a key ingredient in Turkish cuisine, valued for its sourness and vibrant hue. Its distinctive taste and production process connect it closely to the culinary traditions of Gaziantep.

Geographically Indicated Products

Afyonkarahisar Buffalo Yogurt

Afyonkarahisar Buffalo Yogurt is a traditional Turkish yogurt made from the milk of Anadolu buffaloes raised in the Afyon region. Known for its rich, creamy texture, this yogurt is produced using the kaymakaltı milk left after making buffalo cream. The buffaloes graze on the unique flora of the region, contributing to the yogurt’s distinctive flavor. With its high fat content, Afyonkarahisar Buffalo Yogurt offers a velvety mouthfeel and a mildly tangy taste. It can be enjoyed fresh, in savory dishes, or paired with honey and fruit for a delicious treat, making it an essential part of local culinary traditions.

Discover

Blog

Featured

Antalya: Best Places to Visit & Essential Travel Tips

Konya Hemp Halva

Cankiri Hosmerim Dessert

Gaziantep Molasses

Gaziantep Yoghurt Potatoes

Antep Yuvarlaması / Antep Yuvalaması

Antep Kubban Bread

Antep Sumac

Afyonkarahisar Buffalo Yogurt

Informations

Discover

Blog

Featured

Antalya: Best Places to Visit & Essential Travel Tips

10 Days Travel Ideas to Fethiye

Most Beatifull Places in the İstanbul