Söke Ear Sweet

Söke Kulak Tatlısı is a traditional dough dessert with deep historical roots in the Söke district of Aydın Province, Türkiye. This product was officially registered with a geographical indication mark on 25 July 2025 and is protected under geographical indication status as an authentic component of Söke’s culinary culture.

All production stages of Söke Kulak Tatlısı must be carried out within the boundaries of the Söke district, where the product’s reputation is firmly established. In this context, the dessert’s cultural identity and traditional production method are directly linked to its geographical origin.

Söke Kulak Tatlısı is made by shaping a dough prepared from special-purpose wheat flour, olive oil, salt and water, and filling it with a mixture of ingredients including walnuts, toasted sesame, white powdered sugar, sweetened and unsweetened roasted chickpeas. After baking, the dessert is sweetened by pouring hot syrup over it.

The dough is rolled out to a thickness of approximately 3 mm and a diameter of 36 cm. After placing the filling, it is rolled into a cylinder using a rolling pin and cut into strips about three fingers wide, which are then arranged vertically on a tray. A mixture of butter and olive oil is brushed on top before baking. The syruping process involves pouring hot syrup over the baked dessert. The dessert is produced daily and consumed fresh.

The preparation of the dough, including its rolling and shaping, requires considerable skill, which is why the product is closely associated with the Söke district. This connection is strengthened by the dessert’s widespread presence in local culinary traditions and its historical origins.

The ingredients and steps required to produce Söke Kulak Tatlısı for a tray serving approximately 20 people are as follows:

For the dough:

• 1–1.5 kg special-purpose wheat flour
• 100–150 ml olive oil
• 8–9 g salt
• Water as needed (to achieve medium-soft dough consistency)
• For dusting during rolling: special-purpose wheat flour and starch

For the filling:

• 100–150 g walnuts
• 100–150 g powdered sugar
• 240–250 g toasted sesame
• 170–180 g sweetened roasted chickpeas
• 170–180 g unsweetened roasted chickpeas

For the topping:

• 200–250 ml olive oil
• 40–50 g butter

For the syrup:

• 1–1.5 kg powdered sugar
• 1–1.5 l water
• 1–1.5 tea spoons lemon juice

The syrup is prepared by boiling sugar and water together; after boiling, lemon juice is added and the hot syrup is poured over the baked dessert.

Protection of the product under its geographical indication mark is ensured through inspections coordinated by the Söke Chamber of Commerce. The inspection body consists of experts from the Söke Chamber of Commerce and the Söke District Directorate of Agriculture and Forestry. Inspections are conducted at least once a year and may be carried out at any time if necessary or upon complaint.

Criterial for inspection include the appropriateness of ingredients and quantities used in production, adherence to the traditional production method, and the correct use of the designation “Söke Kulak Tatlısı” together with the geographical indication emblem.