Kaymaklı Çöreği

Kaymaklı Çöreği is a traditional bread variety unique to the village of Kaymaklı, located in the central district of Nevşehir province, and is officially registered under geotag. The product holds a significant place in the regional culinary culture and carries both historical and cultural value.

^{Kaymaklı Çöreği} (Anadolu Agency)

Kaymaklı Çöreği is made by spreading diluted yogurt over a dough prepared from wheat flour, boiled potatoes, fresh yeast, salt and water, then baking it. It has an average weight of 350–400 grams and is circular in shape. The bread is baked in two-tiered stone ovens, with the lower chamber used for burning straw to generate heat and the upper chamber for baking the loaves. A distinctive feature of the product is that it is baked on a perforated stone surface. It can be consumed fresh and, under appropriate conditions, remains edible for 15–20 days, or up to 30 days when stored refrigerated.

The origins of Kaymaklı Çöreği are rooted in the village’s traditional culinary culture. Kaymaklı has historically been an agricultural settlement in the Cappadocia region, known particularly for wheat and potato production. Due to its long shelf life, high satiety value and ease of transport, the bread became a preferred staple in daily nutrition. The preparation and consumption of the bread are regarded by the local community as a cultural heritage passed down from generation to generation.

The preparation of Kaymaklı Çöreği involves the following stages:

1. Potatoes are boiled with their skins, peeled, mashed and strained.
2. A soft dough is kneaded using flour, salt, potato mash, yeast and water.
3. After approximately one hour of fermentation, the dough is divided into portions weighing 350–400 grams.
4. The portions are covered with diluted yogurt and a hole is made in the center with a finger.
5. The breads are baked for about 15 minutes on a perforated stone surface in a straw-heated oven.

This method is specified as the mandatory production technique in the product’s geographical indication certificate.

^{Kaymaklı Çöreği Production Stage} (Anadolu Agency)

For the people of Kaymaklı, Kaymaklı Çöreği is not merely a food item but also an integral part of intangible cultural heritage. Research indicates that local residents prefer Kaymaklı Çöreği over regular bread primarily due to its taste and habitual consumption. However, it has been noted that consumption among younger generations is declining and the product is not sufficiently known. Therefore, promoting the bread, integrating it into gastronomy tourism and ensuring its sustainability are of critical importance.

The production and market distribution of Kaymaklı Çöreği are monitored at least once a year by a supervisory board coordinated by the Kaymaklı Municipality and comprising experts from the Nevşehir Provincial Directorate of Agriculture and Forestry. Inspections verify compliance with the prescribed production method, accuracy of ingredients, and correct use of the geographical indication label and emblem on packaging.

^{Kaymaklı Çöreği} (Anadolu Agency)