Küçükyoncalı Keşkeği

Küçükyoncalı keşkeği is a traditional type of keşkek produced in the Küçükyoncalı Neighborhood of the Saray District in Tekirdağ Province. It is prepared without meat, using cow’s milk, keşkek wheat, butter, and red paprika powder. This dish was introduced to the region by migrants from Bulgaria following the 93 War, and over time it became one of Saray District’s most significant local dishes. Küçükyoncalı keşkeği is especially prepared on social and religious occasions such as weddings, holidays, sending off pilgrims, and vows, and it maintains its cultural continuity through annual keşkek festivals held in the region.

Küçükyoncalı keşkeği is a traditional keşkek variety produced exclusively in the Küçükyoncalı Neighborhood of Saray District in Tekirdağ Province. It is made without meat, using cow’s milk, keşkek wheat, butter, and red paprika powder. Its primary distinguishing feature is the substitution of cow’s milk for meat, which is commonly used in other keşkek recipes. This unique ingredient choice differentiates it both in composition and production method, reflecting the local culinary traditions within its geographic boundaries.

The origin of Küçükyoncalı keşkeği is linked to the settlement of communities who migrated from Bulgaria to Küçükyoncalı after the 93 War (1877–1878 Ottoman-Russian War). The dish emerged from the fusion of this migrated cultural heritage with local production techniques. With a long history in Saray District, this dish plays an important role in social and ritual contexts. It is traditionally prepared on special occasions such as births, weddings, sending off soldiers, holidays, sending off pilgrims, vows, charitable events, and communal gatherings, securing a meaningful place in the region’s culinary memory.

As an indicator of the cultural experience associated with Küçükyoncalı keşkeği, the Küçükyoncalı Keşkek Festival is held annually on specific dates. Through this event, the cultural continuity of the dish is preserved and its regional food identity is passed on to future generations.

Küçükyoncalı keşkeği is prepared using the following proportions for a serving of approximately six to eight people:

• Keşkek wheat: 1 kg
• Cow’s milk: 1500 ml
• Butter: 250 g
• Salt: 25–30 g

• Sunflower oil: 150 ml
• Butter: 250 g
• Red paprika powder: 10–15 g

The production process begins with cleaning the wheat and washing it thoroughly in abundant water. The wheat is then placed in large cauldrons with enough water to cover it by three to four fingers and cooked over a wood fire. Once the wheat begins to soften, milk and butter are added. Cooking continues for an additional 45 to 50 minutes. When the keşkek has reached sufficient softness, it is pounded with large wooden spoons until all ingredients are thoroughly blended. The total cooking time is approximately one to one and a half hours. After cooking is complete, the cauldron is removed from the fire and covered for 30 to 40 minutes to allow steaming.

To prepare the sauce, a mixture of butter and sunflower oil is heated in a pan. Once the mixture reaches boiling point, it is allowed to rest for one to two minutes before the red paprika powder is added. The sauce is poured over the keşkek when it is ready to be served. After mixing, the keşkek is portioned into bowls and served together with the sauce.

The production of Küçükyoncalı keşkeği is carried out exclusively within the boundaries of Saray District in Tekirdağ Province. This restriction stems from the direct relationship between the dish’s traditional production knowledge and its cultural context with its geographical limits. Both its historical development and its use during special occasions establish a strong bond between Küçükyoncalı keşkeği and its geographical origin. Therefore, all production, processing, and related activities must be conducted within these geographical boundaries.

Monitoring activities related to the geographical indication registration of Küçükyoncalı keşkeği are coordinated by the Saray Municipality. The monitoring authority consists of expert representatives from Tekirdağ Metropolitan Municipality, Saray District Directorate of Agriculture and Forestry, and Saray Chamber of Trades and Crafts. In addition to annual routine inspections, inspections may also be conducted when necessary or upon complaint.

During the monitoring process, the accuracy of ingredients and their quantities, compliance with the production method, and correct use of the registered indication are verified. Any identified non-compliances and required corrective measures are communicated to the relevant individuals or institutions. Support may be obtained from public or private sector experts, or services may be procured during the monitoring process. The Saray Municipality, as the registering body, also manages the legal procedures necessary to protect the geographical indication rights of the product.