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Antalya piyazı is a traditional dish unique to Antalya Province on Türkiye’s Mediterranean coast, distinguished by its own distinctive preparation technique and officially registered with a geographical indication. This special variety of piyaz, whose origins date back approximately a century, has become one of the most recognized and beloved flavors of Antalya cuisine. While in other regions of Türkiye “piyaz” is typically served as a salad or meze, Antalya piyazı differs significantly from the

Burdur Kabak Helvası is a traditional dessert specific to the province of Burdur in Türkiye’s Mediterranean Region, commonly prepared during winter months and particularly favored by locals in cold seasons. The primary ingredient is white squash (Cucurbita pepo L.), and this helva distinguishes itself from similar sweets through its production technique and the ratio of ingredients used. As a culturally distinctive food of Burdur, it appears both on everyday tables and during special occasions,

Nigde Tahini is a unique dessert native to the Niğde province of Türkiye, traditionally prepared and registered with a Geographical Indication. It is especially known as an indispensable delicacy during the month of Ramadan, commonly served at iftar and suhoor meals.Definition and CharacteristicsNigde Tahini is primarily made from tahini and grape molasses, standing out with its dense consistency and rich aroma. Its distinctive taste and texture are directly linked to the quality of the ingredie

Bilecik Pazaryeri halva, produced in the Pazaryeri district of Bilecik province since 1936, is a distinctive summer halva distinguished by its traditional production method and absence of additives. The product, registered as a geographical indication on 27 December 2017, is prepared using only tahini, sugar and water. This sets it apart from similar products in the halva category. The tahini used in production is obtained by grinding sesame seeds in special stone mills and must comply with the

Paşa Helvası is a traditional Turkish dessert unique to the province of Kütahya and has a long history dating back to the Ottoman era. It was registered as a geographical indication under the Industrial Property Law No. 6769 by the Kütahya Chamber of Commerce on 5 January 2021. This dessert is an important part of Kütahya’s culinary culture and is especially widely consumed during the month of Ramadan.History and OriginThe history of Paşa Helvası dates back to the 19th century Ottoman period. Ac

Fethiye Tahini is a traditional sesame paste produced in the Fethiye and Seydikemer districts of Muğla Province using traditional production techniques. The region-specific climatic conditions and the skilled production process impart this product with a distinctive aroma, color, and smooth, fluid consistency. The production of tahini using local Fethiye sesame seeds is an important part of the area’s cultural and economic heritage.Production Method and Distinctive CharacteristicsThe distinctive