Kaymaklı Çöreği

Kaymaklı Çöreği, Nevşehir Province’s central district’s Kaymaklı village-specific, geographically registered traditional bread variety. The product holds a significant place in the region’s culinary culture and carries both historical and cultural value.

^{Kaymaklı Çöreği} (Anadolu Ajansı)

Kaymaklı Çöreği is made by spreading diluted yogurt over 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-story stone ovens, with the lower chamber used for burning straw and the upper chamber for baking bread. A distinctive feature of the product is that it is baked on perforated stone. It can be consumed fresh and, under proper 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, notable for wheat and especially potato production. Due to its ability to retain freshness over long periods, its satiating nature, and ease of transport, the bread became a staple in daily nutrition. The preparation and consumption of the bread are regarded by the local population 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. Flour, salt, potato mash, yeast and water are mixed to form a soft dough.
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 approximately 15 minutes on perforated stone in a straw-heated oven.

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

^{Kaymaklı Çöreği Yapım Aşaması} (Anadolu Ajansı)

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 locals prefer Kaymaklı Çöreği over other breads primarily due to its taste and habitual consumption. However, it is noted that consumption among younger generations is declining and the product is not sufficiently known. Therefore, promoting the bread, integrating it into gastronomic 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 Ajansı)