Bursa Tahinli Pide

Bursa Tahinli Pide is a traditional bakery and confectionery product unique to the province of Bursa in Türkiye, protected under geographical indication. The product was officially registered on 1 November 2021 under the geographical indication framework. It has been known and produced in Bursa since the Ottoman period. All stages of production, processing, and packaging must take place within the boundaries of Bursa province.

Bursa Tahinli Pide is a sweet variety of pide prepared by spreading a tahini-based mixture onto leavened dough and baked in a wood-fired stone-bottomed oven or in ovens with equivalent temperatures. It is also locally known as “tahanlı pide.” The product is distinctive to Bursa in terms of its shape, taste, and ingredients. Its history dates back approximately 500 years. Tahinli pide is commonly consumed during breakfast, tea times, gatherings, and meal-based invitations.

^{Bursa Tahinli Pide (}Türk Patent⁾

• 1 kg flour
• 100–150 g sugar
• 20–40 g salt
• 25–50 g fresh yeast
• 50–100 g liquid oil (preferred)

• 1 kg tahini
• Approximately 500 ml water
• 10–50 g grape molasses (pekmez)
• 10–60 g sugar per pide

The first step in production involves dissolving the yeast by hand in cold water. A small amount of sugar is added at this stage to activate the yeast. The resulting yeast mixture is added to the flour and the dough is kneaded. The dough is then left to rise for 30 to 60 minutes. Afterward, portions of approximately 100 grams are shaped into round pide forms and allowed to rest for an additional 30 minutes.

^{Bursa Tahinli Pide (}Bursa Metropolitan Municipality⁾

A mixture of tahini, grape molasses, water, and sugar is spread over the dough. The sugar content in the mixture is adjusted according to the amount of grape molasses used. Grape molasses is added to balance the dominant flavor of tahini, while water ensures the mixture has a pourable consistency. The prepared pideler are left to rest for approximately five minutes, then a light dusting of powdered sugar is applied before baking.

Baking is typically carried out in a wood-fired stone-bottomed oven at a temperature of 200–240 °C for about 10 to 15 minutes. However, it can also be baked in other ovens capable of reaching the same temperatures.

^{Bursa Tahinli Pide (}Bursa Metropolitan Municipality⁾

When produced using traditional methods, Bursa Tahinli Pide contains no additives or preservatives and is generally consumed while still warm. However, it can be stored for extended periods by freezing.

Frozen products can be stored in three different forms:

1. Raw Frozen: Flash-frozen at -40 °C and stored at -18 °C. Shelf life: 6 months.
2. Partially Baked: Baked to 80% completion, cooled to room temperature, flash-frozen at -40 °C, and stored at -18 °C. Shelf life: 12 months.
3. Fully Baked: Baked to 100% completion, cooled, flash-frozen at -40 °C, and stored at -18 °C. Shelf life: 12 months.

The labels of frozen products must clearly indicate whether the product is raw, partially baked, or fully baked, along with storage temperatures and durations, in accordance with the Turkish Food Codex Labeling Regulation. If a business sells frozen products after baking them, this fact must also be clearly stated.

Products baked in a wood-fired stone-bottomed oven must display the phrase “Baked in a stone oven” on their packaging or display area. The geographical indication and registered trademark emblem must be placed on the product itself or its packaging; if this is not feasible, it must be displayed in a location within the production facility where it can be easily seen by consumers.

The production of Bursa Tahinli Pide is intrinsically linked to the province of Bursa and must occur within its defined geographical boundaries. The registering authority is the Bursa Chamber of Commerce and Industry. Oversight is conducted by a three-member inspection body composed of one expert each from the Bursa Provincial Directorate of Agriculture and Forestry, Uludağ University Faculty of Agriculture, and coordinated by the Bursa Chamber of Commerce and Industry.

Inspection criteria include:

• Control of production method
• Review of raw material tracking records
• Sensory inspection (appearance, taste, aroma)
• Observation of ingredient distribution and measurements
• Verification of traditional baking methods and labeling requirements
• Proper use of the geographical indication and registered trademark emblem

Inspections are conducted at least once annually, but may be carried out at any time upon request or in response to complaints. Experts from public and private institutions may be consulted during inspections. The registering authority conducts legal proceedings to protect the geographical indication rights.

^{Bursa Tahinli Pide (}Bursa Metropolitan Municipality⁾