Kayseri Tandır Böreği

Kayseri tandır böreği is a unique type of pastry characterized by layers of tahini paste and minced meat, and is one of the foundational elements of Kayseri’s culinary culture. This product was officially registered with a geographical indication on 12 July 2021 and is protected under geographical indication status for production within the boundaries of Kayseri province.

Kayseri tandır böreği is prepared by stretching three layers of dough by hand, spreading them with tahini paste and layering them with minced meat filling. After baking in an oven, water is sprinkled over the pastry and it is covered with a cloth to preserve its softness. The pastry is served in square slices and is produced and consumed daily.

This pastry, traditionally baked in tandır ovens and neighborhood ovens, was once part of communal production practices during periods when households did not have ovens. Due to the skill required in preparing and stretching the dough, the product is closely associated with Kayseri.

The dough is made by mixing wheat flour, salt, water and milk, then divided into three portions, rested and rolled out into large circular sheets. Tahini paste is spread over each sheet and folded using a special technique from the center toward the edges to distribute the paste evenly. The sheet is then pierced at the center, twisted like a rope and coiled into a rose shape. After resting in a cool environment, it is stretched to fit the size of the baking tray.

The minced meat filling is prepared with minced meat, onion, oil, spices and parsley. Half of the filling is spread over the first sheet placed on the tray, and the remaining filling is placed on the second sheet. The third sheet forms the top layer. The surface is brushed with egg and sprinkled with sesame and anise seeds. The pastry may be cut into portions before baking. It is baked at 180–200 °C for 20 minutes. After removal from the oven, water is sprinkled over it and it is covered with a cloth to maintain its softness.

All stages of production for Kayseri tandır böreği must take place within the boundaries of Kayseri province. The product’s history, production technique and local artisanal knowledge form the foundation of this geographical link.

Monitoring of the product is carried out at least once a year by a committee composed of relevant professional chambers and experts coordinated by the Kayseri Chamber of Commerce. Monitoring criteria include the appropriateness of the tahini and minced meat fillings, adherence to the traditional production method and correct use of the geographical indication mark.