Geographically Indicated Products

Afyon Pastrami

Afyon Pastrami is a traditional cured meat product from Afyonkarahisar, made from high-quality beef sourced from specific cuts that do not come into contact with water during processing. This method ensures the meat’s durability, natural color retention, and rich flavor. The process begins with salting and drying selected cuts of beef, followed by coating them with a special edible paste called "çemen," made from fenugreek, garlic, and spices. The meat is then dried and matured to develop its distinctive aroma and taste. Known for its unique flavor, tender texture, and natural appearance, Afyon Pastrami is a renowned delicacy that reflects the region's rich culinary heritage and is a must-try for visitors exploring local cuisine.

Geographically Indicated Products

Eskişehir Çiğ Börek (Çibörek)

Eskişehir Çiğ Börek, a signature dish of Kırım Tatar cuisine, has become a culinary symbol of Eskişehir. It is made by preparing a dough from flour, water, and salt, which is rested and then rolled into thin pieces. The filling consists of minced meat, finely chopped onion, black pepper, salt, and water. The filling is placed inside the dough, which is folded into a half-moon shape, sealed along the edges, and fried in hot oil until golden and crispy. With its thin, crispy exterior and flavorful, juicy filling, it offers a unique taste experience. Traditionally served hot and eaten by hand, Çiğ Börek is a treasured part of Eskişehir’s culinary heritage, recognized with a geographical indication to protect its authenticity.

Geographically Indicated Products

Siirt Perde Pilaf

Siirt Perde Pilaf is a traditional dish hailing from the Siirt region of Turkey, celebrated for its rich flavors and unique preparation method. This dish features fragrant rice cooked in butter, combined with tender pieces of chicken or quail, and layered between thin, handmade dough. The rice is often enhanced with pine nuts, almonds, and a blend of spices such as black pepper, cumin, and cinnamon, creating a savory taste. The dough is wrapped around the filling and baked until golden brown, resulting in a crispy exterior and a flavorful, moist interior. Siirt Perde Pilaf is typically served on special occasions and gatherings, showcasing the culinary heritage of the region and leaving a memorable impression on those who enjoy it.

Geographically Indicated Products

Adana Turnip

Adana Turnip, known locally as "Adana Şalgamı," is a traditional fermented beverage that has been produced in the Adana region for centuries. This distinctive drink features a deep purple-red hue and a cloudy appearance, resulting from a unique fermentation process involving bulgur flour, sourdough, water, and salt, alongside black carrots and turnips. The fermentation imparts a tangy, sour flavor that is both refreshing and invigorating. Adana Turnip can be enjoyed plain or with added spicy peppers or garlic, catering to various taste preferences. It is often served alongside regional dishes like kebabs, making it a staple of local cuisine and a must-try for visitors seeking an authentic taste of Adana.

Geographically Indicated Products

Akçaabat Meatballs

Akçaabat Meatballs are a traditional Turkish delicacy originating from the Akçaabat region, made exclusively from locally raised beef. The preparation involves hand-shaping raw meat mixtures with stale bread, garlic, and fresh fat, followed by a meticulous cooling process. Known for their distinctive flavor, these meatballs benefit from the natural diet of the cattle, which imparts a unique taste that cannot be replicated with meat from outside the region. Cooked over charcoal, Akçaabat Meatballs are served with roasted peppers and tomatoes, often accompanied by side dishes like piyaz and bulgur pilaf. Their unique texture and aroma make them a beloved dish in Turkish cuisine.

Geographically Indicated Products

Ayvalik Olive Oil

Ayvalık Olive Oil is a premium product from the Ayvalık region of Turkey, renowned for its rich flavor and exceptional quality. Made primarily from local olives, this olive oil is characterized by its golden-green color and aromatic profile, which reflects the unique terroir of the area. The production process emphasizes traditional methods, ensuring the preservation of the olives' natural characteristics. Ayvalık Olive Oil is classified into several types, including extra virgin, refined, and blended oils, each with distinct sensory qualities. Known for its low acidity and rich antioxidants, this olive oil is not only a culinary delight but also offers numerous health benefits, making it a staple in Mediterranean cuisine.

Geographically Indicated Products

Maraş Tarhana

Maraş Tarhana is a traditional Turkish product from the Maraş region, distinguished by its unique preparation methods and natural ingredients. Made primarily from yogurt and cracked wheat, this versatile food can be enjoyed in various forms, including as a soup, fried snack, or even mixed with hot broth. What sets Maraş Tarhana apart is that the yogurt is not cooked, preserving its beneficial probiotics, while the cracked wheat is cooked with herbs like thyme and optionally black cumin. This rich blend offers high nutritional value, including essential vitamins and minerals. With its distinct flavor profile and health benefits, Maraş Tarhana is a cherished part of Turkish culinary heritage.

Geographically Indicated Products

Shuhut Keskek

Shuhut Keskek is a traditional dish from the Shuhut district in Turkey's Afyon region, celebrated for its unique preparation and rich flavors. Made from locally sourced wheat, known as göce, and chickpeas, it features premium cuts of beef from local livestock, particularly the zıpkın section, which is prized for its tenderness. What sets Shuhut Keskek apart is its cooking method; it is slowly cooked in unglazed clay pots over an open wood fire, often for 12 to 15 hours, enhancing its digestibility and aroma. The dish is enriched with Afyon Kaymağı, adding a creamy texture. Served hot, Shuhut Keskek is a beloved staple for special occasions and everyday meals, reflecting the region's culinary heritage.

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Afyon Pastrami

Eskişehir Çiğ Börek (Çibörek)

Siirt Perde Pilaf

Adana Turnip

Akçaabat Meatballs

Ayvalik Olive Oil

Maraş Tarhana

Shuhut Keskek

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