Hayrabolu Sweet

Hayrabolu Tatlısı is a syrup-based regional dessert named after the Hayrabolu district of Tekirdağ province in Türkiye. Known locally in the Thrace dialect as “Hayrabol,” this dessert is classified among baked and pastry products, primarily made with semolina and unsalted cheese. Production began in Hayrabolu in 1972, initially known as “Kadı Göbeği Tatlısı,” before becoming widely recognized as Hayrabolu Tatlısı. The dessert is sold either packaged and dried or soaked in syrup.

• 57% unsalted fresh cheese
• 11% egg (preferably village egg)
• 3% flour (preferably flour produced within the geographical boundary)
• 28% semolina
• 1% baking soda
• Cheese starter: 20 g per 100 kg of milk

Syrup (for 150 g of dessert):

• 1 kg sugar
• 1 kg water
• 1 tablespoon lemon juice

^{Hayrabolu Tatlısı}(Kültür Portalı)

Raw milk is filtered and heated to 70 °C, then cooled to 35 ± 5 °C. Cheese starter is added and the mixture is left to ferment for 1 to 2 hours. After curdling, the whey is drained and the cheese is broken into pieces using a cheese grater. The resulting small cheese pieces are mixed with egg, semolina, flour, and baking soda to form a dough. The dough is cut into half-spherical shapes, arranged on trays, and baked at 330 °C for 15 to 17 minutes. The baked product is cooled to room temperature.

A mixture of sugar, water, and lemon juice is prepared. The desserts are immersed in the syrup either at room temperature or in their dried form and boiled. They are periodically turned to ensure all surfaces come into contact with the syrup. After absorbing the syrup, they are left to cool. Optionally, tahini, kaymak, hazelnuts, or walnut kernels may be added during serving.

Dried Hayrabolu Tatlısı is packaged after being baked for approximately two hours and can be stored for up to eight months. Syrup-soaked products must be consumed within ten days when stored at +4 °C.

Hayrabolu Tatlısı was registered on 9 August 2021 under Law No. 6769 on Industrial Property as a protected geographical indication, effective from 12 January 2021. Registration Number: 839, Type of Geographical Indication: Designation of Origin. The product’s identity is displayed through a logo bearing the name “Hayrabolu Tatlısı” and the official emblem, clearly visible at production sites. All stages of production, particularly the preparation of unsalted cheese, must occur within the defined geographical boundary. Inspections are conducted at least once annually under the coordination of Hayrabolu Municipality, and additionally whenever complaints or necessary circumstances arise.

Hayrabolu Tatlısı is produced using fresh unsalted cheese derived from cows raised in the region. The preparation of the dough, baking, and syrup soaking require skilled craftsmanship. The dessert is distinguished by its unique production method and its strong association with the geographical identity of Thrace.

• Unsalted cheese and semolina are used as primary ingredients.
• It is sold either syrup-soaked or dried.
• Dried products have a shelf life of eight months; syrup-soaked products last up to ten days when stored at +4 °C.
• It can be enriched with tahini, kaymak, and hazelnuts during serving.