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Akşehir Cheese Baklava is a traditional dessert unique to the Akşehir district of Konya province, distinguished from other baklava varieties by the use of fresh, unsalted cheese in its filling. The essential ingredients that give this baklava its distinctive flavor—cheese and butter—are produced in Akşehir. Akşehir Cheese Baklava is typically served warm, reflecting the cultural and gastronomic traditions of the region.Production MethodThe production of Akşehir Cheese Baklava is a traditional pr

Sivrihisar Muska Baklava is a traditional variety of baklava unique to the Sivrihisar district of Eskişehir province, prepared by layering very thin sheets of phyllo dough with walnuts, folding them into a triangular (muska) shape, baking, and then soaking in syrup.Product Profile and Geographical Indication TypeSivrihisar Muska Baklava belongs to the product group of bakery and pastry items, dough products, and sweets, specifically within the baklava category. It has been officially registered

Hatay grape leaf dolma is a traditional dish consisting of rice filling wrapped in grape leaves, unique to the province of Hatay and with a history spanning centuries. It was officially registered as a geographical indication on 23 December 2024 under the geographical indication framework. The product is distinguished by its use of local ingredients such as Hatay pomegranate molasses, a tight and delicate wrapping technique, a pronounced sour flavor, and a regional cooking method.Geographical Bo

Kütahya Foam Halva is a traditional dessert unique to the province of Kütahya, passed down from generation to generation since the Ottoman period. This halva is made using sugar, water, çöven herb extract, and lemon salt (citric acid), and is recognized for its bright white color, foamy texture, and semi-fluid consistency. It was officially registered as a geographical indication on 20 November 2020 by the Kütahya Chamber of Commerce. The production process relies on traditional methods requirin