Konya Mixed Börek

Konya Mixed Borek is a type of borek prepared by spreading dough made from white and whole wheat flour with roasted beef rib mince and Konya-produced tulum cheese, then baked in a stone oven. It is also known within its geographical region as “Mevlana Borek” or “Konya Borek.” Following an application by the Konya Metropolitan Municipality with a submission date of 30.11.2022, the product was officially registered on 05.08.2024 under registration number 1621 as a geographical indication.

The dough for Konya Mixed Borek is made using white wheat flour, whole wheat flour, salt, water, and fresh yeast. The filling consists of mince derived from roasted beef rib (with a fat content of 30–40%) and tulum cheese produced in Konya. The dough is rolled out to a width of 15–17 cm and a length of 80–85 cm. The production process requires skilled craftsmanship and is closely linked to the culinary traditions of Konya.

In the production of Konya Mixed Borek, tulum cheese produced in Konya is used. The method for producing one serving is as follows:

• Dough Ingredients: 140–150 g white wheat flour, 40–50 g whole wheat flour, 3–5 g salt, 1–1.5 g fresh yeast, and 180–200 ml water.
• Filling Ingredients: 100–110 g roasted mince (beef rib), 90–100 g tulum cheese (produced in Konya), and 3–5 g salt.
• Preparation: The dough ingredients are kneaded for 5–10 minutes and left to rest for one hour.
• The rested dough is rolled out to a width of 15–17 cm and a length of 80–85 cm.
• Roasted mince is spread evenly over the dough, followed by tulum cheese, which is pressed gently by hand.
• The edges of the dough are folded inward to a thickness of approximately 1 cm, leaving the filling exposed in the center.
• The product is baked in a stone oven: first placed close to the heat for 2 minutes, then moved away from direct heat and baked slowly for 10 minutes.
• It is served hot, divided into five or six equal portions, accompanied by charred green peppers.

The geographical boundary encompasses the entire province of Konya. Due to the product’s integral role in the culinary culture of Konya and the mandatory use of tulum cheese produced within this region, all stages of Konya Mixed Borek production must be carried out within these boundaries.

Monitoring activities are conducted by a monitoring body established under the coordination of the Konya Metropolitan Municipality. This body consists of three experts from the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Chefs Tourism Association, and the Gastronomy and Culinary Arts Department of the Faculty of Tourism at Necmettin Erbakan University. Monitoring is carried out annually as a routine procedure, and additionally whenever a complaint arises or is deemed necessary. During inspections, compliance with ingredient specifications and quantities, adherence to the production method, and the correct use of the geographical indication emblem with the product name are verified.