Turhal Yogurtmaker

Turhal Yoğurtmacı, Tokat Province’s Turhal district is a traditional flour-based pastry. It is produced by preparing and layering dough with a filling through specific stages, then baking in stone-bottomed ovens. Varieties include walnut, poppy seed, and plain. The name “Yoğurtmaç” derives from the processes of kneading and layering. The product has been registered as a geographical indication since 31 July 2012, with the Turhal Chamber of Commerce and Industry as the registered holder.

The main features distinguishing Turhal Yoğurtmacı from similar products are as follows:

• Layering Method: The dough is rolled out, half of its surface is coated with filling, and then folded. This process is repeated at least ten times. At each stage, the filling is evenly distributed over half the surface.
• Flour Usage: Type 550 and Type 650 flours are blended in a 1:1 ratio for dough preparation.
• Walnut Quality: The Niksar walnuts used in the walnut variety have a white interior and are ground to the size of a lentil.
• Filling Formulation: The method of preparing the mixture of walnuts, poppy seeds, and fat is unique to this product.
• Baking Technique: Production uses stone-bottomed ovens, with oak and pelit wood preferred as fuel.

The filling is prepared by mixing ground walnut or poppy seeds with butter or vegetable shortening. In the walnut variety, Niksar walnuts are ground to the size of a lentil. In the poppy seed variety, ground black poppy seeds are used.

During preparation, 14 kg of butter or vegetable shortening is homogeneously mixed with 14 kg of ground walnut kernels or poppy seeds.

The dough is prepared using flour, water, salt, and yeast. Kneading is carried out for 30 to 35 minutes at approximately 20 °C. The dough is then left to ferment for 15 minutes and divided into portions of 320–350 grams.

The rested dough portions are manually rolled into an elliptical shape. The prepared filling is spread over half the surface, and the dough is folded in half. The filling is again applied to the new surface, and the layering process is repeated. This procedure is carried out at least ten times. The dough is then reshaped into a round form and rested for 30 minutes.

The rested dough is rolled out to a diameter of approximately 20 cm. Egg yolk is brushed on the surface, sesame seeds are sprinkled, and a baklava pattern is drawn. The prepared product is baked in stone-bottomed ovens at 220–230 °C for 15–20 minutes. Oak and pelit wood are used as fuel during baking. After removal from the oven, the yoğurtmacı are rested for 15–20 minutes before being offered for sale.

• Flour: 50 kg
• Water: 30 L
• Salt: 700 g
• Yeast: 500 g

• Walnut kernels or poppy seeds: 14 kg
• Butter or vegetable shortening: 14 kg

Approximately 280 pieces of yoğurtmacı can be produced using 50 kg of flour.

The geographical indication area for Turhal Yoğurtmacı is limited to Turhal district of Tokat Province. Oversight is conducted by a commission composed of representatives from the Turhal Chamber of Commerce and Industry, Gaziosmanpaşa University, the Tokat Directorate of Food, Agriculture and Livestock, and the Turhal Municipality. Inspections are carried out based on the production method and technical specifications.