Cihanbeyli Gömeç Bread

Cihanbeyli Gömeç Bread is a protected geographical indication bread variety unique to the Cihanbeyli district of Konya. Made from wheat flour, rock salt, water, and sourdough starter, this bread contains no additives. It is baked on legged black metal trays in traditional black ovens constructed from a special stone known as “keveke.” The production process, particularly the preparation of the sourdough starter and baking technique, is deeply rooted in the local culinary culture of Cihanbeyli. Due to these characteristics, Cihanbeyli Gömeç Bread was officially registered with a geographical indication by the Turkish Patent and Trademark Office on 17 October 2022. All stages of production must take place within the administrative boundaries of the Cihanbeyli district.

In production, flour derived primarily from the Gerek-79 wheat variety may be used, along with buckwheat or whole wheat flour. The sourdough starter, which gives the bread its distinctive flavor, is prepared three to five days before baking by mixing flour and water and left to ferment at room temperature for one to three days.

This prepared sourdough is then mixed with flour, salt, and warm water in a copper vessel and kneaded for 30 to 45 minutes to form the dough. Traditional methods such as placing jars filled with hot water inside the dough may be employed to accelerate fermentation and achieve the desired consistency. After being covered, the dough is left to ferment for 60 to 90 minutes, then divided into 200-gram circular pieces.

The most distinctive feature of this bread is its baking technique. The ovens are built from “keveke” stone, extracted locally and known for its ability to slowly radiate and retain heat for extended periods. A special fuel blend called “saçkı” is used to heat the ovens. This mixture consists of ground cumin, ground thyme, straw, and powdered livestock manure.

The rested 200-gram dough pieces are spread onto legged black metal trays and baked for approximately 10 minutes in the preheated “keveke” ovens, which have been heated with “saçkı” powder. The baked bread can be stored for up to 72 hours at temperatures between 0 and 25 °C in food-safe, airtight packaging.

Compliance of Cihanbeyli Gömeç Bread with its registered characteristics is monitored by an inspection body established under the coordination of the Cihanbeyli District Governorate. This body includes expert representatives from the Cihanbeyli District Directorate of Agriculture and Forestry, the Cihanbeyli Chamber of Agriculture, and the Cihanbeyli District Directorate of Health.

Inspections are conducted regularly every six months and may also be carried out at any time when deemed necessary or upon complaint. During these inspections, critical points such as the suitability of all ingredients—especially the sourdough starter—adherence to the registered production method, the 200-gram weight requirement for dough pieces, heating of the oven with “saçkı” powder, packaging conditions, and correct use of the geographical indication emblem are examined. Inspection results are reported by the Cihanbeyli District Governorate and submitted annually to the Turkish Patent and Trademark Office.