`traditional-baking` Related Article Results

Yozgat Finger Pastry is a traditional baked product unique to Yozgat province in Türkiye. It is made from a dough prepared with flour, water, salt, fresh yeast, and sourdough, then baked in a wood-fired stone oven. The pastry gets its name from its characteristic finger-like shape. It is distinguished by its crispy texture and intense aroma. This product was registered with a geographical indication in 2013 and is notable for its additive-free content and traditional production method based on s

Maraş çöreği is a traditional bakery product made from flour, water, margarine, fresh yeast, salt, and caraway seeds, distinguished by its unique ingredients and preparation technique specific to the Kahramanmaraş region.Product Profile and Geographical Indication TypeMaraş Çöreği belongs to the category of çörek products. This geographical indication was registered on 13 June 2018 under the Industrial Property Law No. 6769, granting protection effective from 19 September 2016.Definition and Dis

Antakya simit is a bakery product unique to the Hatay province. Made from a firm dough of flour, fresh yeast, carbonate, and water, the product is dipped in sesame and baked in a stone oven, distinguishing it from other types of simit by both its shape and baking method. Antakya simit holds an important place in Hatay’s culinary culture and is characteristically consumed in the morning accompanied by ayran. This product, officially registered with a geographical indication, is shaped into rings

Hakkari Kadesi is a traditional bakery product unique to Hakkari Province in Türkiye, prepared using conventional methods. Registered as a geographical indication on 16 January 2023 by the Turkish Patent and Trademark Office, Hakkari Kadesi is an important product reflecting the cultural and gastronomic heritage of Hakkari Province. The registration process was conducted under Law No. 6769 on Industrial Property, and the product’s geographical boundary is limited to Hakkari Province. The term “H