Maraş Samsa

Maraş samsası is a traditional confection produced by boiling a mixture of grape must, wheat starch, and wheat flour over wood fire, drying it into thin sheets, cutting it into strips, placing crushed walnuts inside, rolling it into triangular shapes, and storing it under pressure in a container for an extended period.

Maraş samsası belongs to the confectionery product group. It has been registered by the Turkish Patent and Trademark Office as a "geographical name." A geographical name is a type of geographical indication used when all production, processing, and preparation stages of a product occur within a defined geographical area and the product's distinctive characteristics are attributable to that geographical origin. This registration confirms that the unique qualities of Maraş samsası are directly linked to the natural resources and traditional production knowledge of the Kahramanmaraş region.

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Maraş samsası is a product consisting of individual pieces 1–1.5 cm thick and weighing 28–35 g each, containing 3–5 g of crushed walnut inside. The grape must used in its production, locally known as "burun suyu," is clarified using soil containing 55–90% CaCO3^【1】. The mixture obtained by boiling grape must, wheat starch, and wheat flour is called "hapsa." The hapsa is spread on cloths to dry, producing the main component of Maraş samsası: the "bastık" layers. The production of Maraş samsası, particularly the preparation of bastık layers, requires considerable skill.

All stages of Maraş samsası production take place within the specified geographical boundaries. The grapes and walnuts used in production are sourced from within these boundaries. The following quantities are based on 100 kg of grapes:

• 100 kg grapes
• 1–1.5 kg clarifying soil
• 60 L grape must (burun suyu)
• 2 kg wheat starch (all used for the dough)
• 1 kg wheat flour
• 3–5 g crushed walnut inside each Maraş samsası

1. Grapes harvested in September–November are placed in sacks, mixed with clarifying soil, and pressed to extract juice.
2. The extracted grape must is boiled in large cauldrons while foam is removed from the surface. After boiling, the must is allowed to settle to produce "burun suyu."
3. Starch and flour are mixed with cold "burun suyu" and added to the cauldron. This mixture, called "hapsa," is cooked over wood fire until it reaches a custard-like consistency.
4. The prepared hapsa is spread in layers 2–4 mm thick onto cloths. After 24 hours, the cloths are hung on racks and left to dry for 1–2 days. The dried bastık layers are carefully separated from the cloths.

1. The bastık layers are cut into strips.
2. Crushed walnut is placed at one end of each strip, and the strip is folded into a triangular shape.
3. The prepared samsas are placed in a container to retain their shape.
4. Maraş samsası is packaged in an airtight manner and can be stored for up to one year in a cool, dry place away from direct sunlight.

The geographical boundary for Maraş samsası is defined as Kahramanmaraş Province. This means that the grapes and walnuts used in its production must be sourced within the province’s boundaries, and all production processes must take place within this geographical area.

An application for the geographical indication registration of Maraş Samsası was submitted by the Kahramanmaraş Metropolitan Municipality. The application, numbered C2021/000456, was filed on 3 November 2021. Following the evaluation process, the product was officially registered as a "geographical name" on 7 February 2023 under registration number 1335. The registrant’s address is recorded as 25 A Dulkadiroğlu, Azerbaycan Bulvarı, İsmet Paşa Mahallesi, 46100 Kahramanmaraş.