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Muğla Sulu Kebabı is a traditional meat dish from Muğla province, prepared by first frying meat and bones in their own fat and then adding water and simmering for an extended period. It has a thick, fatty texture due to the presence of marrow, bones, and collagen-rich connective tissue.Product Profile and Geographical Indication TypeMuğla Sulu Kebabı belongs to the category of dishes and soups. It has been officially registered by the Turkish Patent and Trademark Office as a "geographical indica

Rize Muhlaması is a regional dish specific to Rize province, registered with a geographical indication. The type of geographical indication is a Certification Mark. It falls under the product category of dishes and soups.Rize Muhlaması (Generated by Artificial Intelligence)" image-alternate="" image-element-format="right">Product Definition and Distinctive CharacteristicsThe production of Rize Muhlaması uses kolot cheese, also known locally as "koleti peyniri", along with butter, corn flour,

Gaziantep Bülbül Yuvası is a traditional dessert distinguished by its distinctive shape and production technique among syrup-based sweets specific to Gaziantep province. The dough, made from thinly rolled wheat flour, semolina, and clarified butter, is stretched and cut into fine strands to form the dessert, which is typically filled with crushed pistachios and presented in a nest-like shape. After shaping, the desserts are baked, then soaked in a prepared sugar syrup to become ready for consump

Nevşehir Pumpkin Seed is a product cultivated in the Nevşehir province of Türkiye’s Central Anatolia Region and its surroundings, which received geographical indication geographical indication registration in 2019. It belongs to the category of snack pumpkin seeds and is distinguished by traditional production methods and the region-specific soil and climatic conditions.RegistrationPumpkin seed cultivation has been practiced in Nevşehir for many years, and the local tradition of consuming the se

Hatay alinazik is a traditional kebab variety prepared by combining roasted eggplant with strained yogurt, tahini, and garlic, then topping it with beef or lamb meat. The quality of its ingredients, preparation technique, and presentation place it among the characteristic dishes of Hatay’s culinary culture. Due to its association with Hatay province, the product has been registered under the geographical indication by the Turkish Patent and Trademark Office.Geographical Indication DetailsHatay a

Sivrihisar Höşmerim Sweet is a traditional dessert specific to the Sivrihisar district of Eskişehir province, prepared by roasting full-fat cream (kaymak), flour, and a small amount of salt.Product Profile and Geographical Indication TypeSivrihisar Höşmerim Sweet belongs to the product group of bakery and confectionery items, dough products, and sweets. It has been registered by the Turkish Patent and Trademark Office as a "geographical indication." A geographical indication is a mark that ident

Diyarbakır Duvaklı Pilavı is a traditional dish made by topping rice cooked with Karacadağ rice and butter with a mixture of toasted almonds, minced meat, salt, black pepper, cinnamon, and saffron.Product Profile and Geographical Indication TypeDiyarbakır Duvaklı Pilavı belongs to the category of dishes and soups. It has been registered by the Turkish Patent and Trademark Office as a “geographical indication.” A geographical indication identifies a product that is closely associated with a speci

Sivrihisar Kelem Dolması is a traditional stuffed dish originating from the Sivrihisar district of Eskişehir province. It is prepared using cabbage leaves (locally known as kelem), ground beef, a special bulgur mixture called ince dene, water, tomato paste, red pepper flakes, and salt. The dish is shaped into a muska (triangular) form and wrapped accordingly.Product Profile and Geographical Indication TypeSivrihisar Kelem Dolması belongs to the food and soup product group, specifically within th

Devrek White Baklava is a syrup-soaked pastry made using traditional methods in the Devrek district of Zonguldak province, Türkiye. It consists of multiple layers of thin dough, clarified butter, and crushed walnut kernels. The product is called “white baklava” because it is baked without browning the top surface. It has been officially registered with a “Geographical Indication” by the Turkish Patent and Trademark Office.Product Description and Distinctive CharacteristicsDevrek White Baklava is

Uşak Bride Halva (also known as Uşak Bride Sweet) is a traditional halva variety unique to the Uşak province and closely associated with its regional identity. It is produced using specific proportions of wheat flour, tahini, walnut kernels, water, and white powdered sugar, and is distinguished by its thick consistency, homogeneous structure, reddish hue, and fibrous texture. The name originates from the traditional custom of preparing it in the bride’s home prior to weddings. Uşak Bride Halva,