`traditional-method` Related Article Results

İskilip turşusu is a traditional pickled vegetable specialty unique to the İskilip district of Çorum Province in Türkiye. This product, registered with a geographical indication, is characterized by the region’s climate, soil structure, and production techniques. Renowned for its distinctive aroma, durability, and flavor, İskilip turşusu is a significant regional product consumed both as a table item and for preservation purposes.IngredientsVegetables for pickling: Cucumber, pepper, melon rind,

Iğdır Eggplant Jam is a type of jam unique to Iğdır Province in eastern Türkiye, produced using traditional methods and registered with geographical indication status. Its primary ingredient is small, seedless, and firm eggplants. The jam has a golden yellow or honey-yellow color, is lightly syrupy, and has a thick consistency. The eggplant content ranges between 75% and 85%. Iğdır Eggplant Jam differs in color and firmness from eggplant jams produced in other regions during summer months, which

Gürün Mulberry Molasses is a geographically indicated variety of molasses produced from white mulberry fruit (Morus Alba) grown at an altitude of 1200–1400 meters in the Gürün district of Sivas Province. The product, registered under the Industrial Property Law No. 6769 as a geographical indication, was applied for on 20.11.2017 and officially registered on 30.09.2021. The registration was carried out by the Gürün District Governorship, and the packaging bears the label “Gürün Mulberry Molasses”

Gaziantep Şöbiyeti is a traditional dessert made by layering twelve thin sheets of phyllo dough with a creamy mixture of milk and semolina, sprinkling crushed Antep pistachios on top, and sweetening it with syrup. It has been officially registered as a geographical indication by the Turkish Patent and Trademark Office.Gaziantep Şöbiyeti (Turkish Patent)" image-alternate="" image-element-format="right">Product Definition and Distinctive CharacteristicsGaziantep Şöbiyeti is prepared by placing

Kars Gravyer Cheese is a matured (6–12 months) cheese variety produced in the Kars province of Türkiye, particularly around the village of Boğatepe. It features a hard rind and a porous structure. On 24 September 2021, following an application by the Kars Chamber of Commerce and Industry, it was officially registered as a Geographical Indication on 17 September 2024.History and Economic ContributionThe production tradition was initiated in the village of Boğatepe by Swiss settlers as early as 18

Kars goose meat is a registered product unique to the province of Kars in northeastern Türkiye, whose production is restricted by specific geographical, climatic, and traditional methods. The product has been registered with a geographical indication by the Turkish Patent and Trademark Office. The application was submitted by the Kars Chamber of Commerce and Industry on 2 February 2021.Production ProcessGeese typically begin laying eggs in April and are raised in natural pastures using tradition

Tavas Burnt Sheep Yogurt is a traditional sheep yogurt variety unique to the Tavas district of Denizli Province in Türkiye. Made using traditional methods, this yogurt is derived from sheep’s milk and holds a distinctive place in the regional cuisine due to its characteristic burnt flavor and thick consistency. Prepared through skills passed down through generations, this yogurt is one of Türkiye’s registered geographical indication products.IngredientsAccording to the registration certificate,

Düzce köftesi is a geographical indication meat dish unique to the province of Düzce, prepared exclusively with local ingredients and according to traditional methods. Only minced meat obtained from calves or lambs raised naturally on the distinctive flora of Düzce’s highlands is used in its production, and no additional fat is added to the mixture. As one of the most representative dishes of Düzce cuisine, it is distinguished by being cooked on a grill fueled by oak wood charcoal.Characteristic