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Malta Kurukahvecisi is a business based in the Fatih district of Istanbul that has been producing coffee since 1961 using traditional coffee roasting methods. Its origins trace back to the 1910s when Salih Dönmez, who migrated from Erzincan to Istanbul, began roasting coffee in the Tahtakale area. Through years of developing expertise, he opened a shop at Malta Çarşısı in Fatih shop and developed a distinctive technical for roasting Turkish coffee. Instead of dark roasting coffee beans, Salih Dö

Çiğ köfte is a traditional dish native to the Southeastern Anatolian cuisine of Türkiye, prepared by kneading bulgur, isot, meat, and various spices in specific proportions. Particularly in Şanlıurfa, its meat-based version is distinguished by its historical origins, unique production method, and cultural significance. At the initiative of the Şanlıurfa Chamber of Commerce and Industry, “Şanlıurfa Çiğ Köftesi” was officially registered as a geographical indication in 2008. The registered version

Antep Biber Salçası is a concentrated paste made from peppers grown in the fertile soils of Gaziantep, dried in the sun using traditional methods. It has been officially registered as a Geographical Indication by the Turkish Patent and Trademark Office.Antep Biber Salçası (AA)" image-alternate="" image-element-format="right">Product Description and Distinctive CharacteristicsAntep Biber Salçası is typically produced from a blend of kapya (red stuffing) peppers and hot peppers. It is available

Yozgat Çanak Cheese is a type of white cheese unique to Yozgat province in Türkiye's Central Anatolia Region. It is produced using traditional methods and holds a geographical indication registration. The cheese derives its name from the special earthenware bowls (“çanak”) used in its production, making it an integral part of the region’s cultural and gastronomic heritage.History and Cultural SignificanceThe production of Yozgat Çanak Cheese has a history spanning over a century. Traditional pro

Akçakoca Mancarlı Pide is a traditional vegetarian pastry specialty unique to the Akçakoca district of Düzce Province in Türkiye. Prepared using traditional methods, it is made with leafy greens such as chard, spinach or black cabbage, shaped into a half-moon form, and baked. This product has been passed down through generations by the Manav Turks living in Akçakoca’s Yukarı Mahallesi neighborhood and is prepared using herbs known locally as “mancar.” It has been officially registered as a geogr

Kahramanmaraş Yemenisi is a type of lightweight shoe produced entirely with natural materials using traditional methods native to Kahramanmaraş. Calfskin is used for the upper part of the shoe, thin goat leather for the binding (kıyı), sheepskin for the inner sole and camelskin or buffalo hide for the outer sole. A layer of clay is placed between the inner and outer soles, which are then bonded together using a natural adhesive derived from tree roots, and the yemenis are sewn entirely by hand u

Gümüşhane Mulberry Pestil is a type of pestil produced in the province and districts of Gümüşhane (Kelkit, Köse, Şiran, Torul, Kürtün), made using mulberry, honey, milk, and either walnut or hazelnut, and registered with geographical indication status. The product was registered under the designation of “Geographical Indication” effective 23.01.2004 and officially recorded by the Turkish Patent Institute on 27.12.2004 with registration number 63. Gümüşhane Mulberry Pestil is produced according t

Divle Obruk Cheese is a traditional tulum cheese produced in the village of Üçharman (formerly known as Divle) and its surrounding areas in the Ayrancı district of Karaman, Türkiye. This cheese, produced exclusively in this region, is distinguished by its reddish hue and distinctive flavor. Its history is estimated to date back approximately 700 years. It has been officially registered as a geographical indication by the Turkish Patent and Trademark Office and is recognized as an original produc

Karamürsel Samanlı Olive is a native, table olive variety grown in Samanlı Neighborhood and its vicinity, located in Karamürsel district of Kocaeli province, in the northwest of the Marmara Region. As a result of the combination of its physical structure, climate and soil conditions, and traditional processing methods, this olive variety has acquired unique morphological and sensory characteristics. This olive type, which is medium-sized, has a high flesh-to-pit ratio, thin skin, is aromatic, an

The Düzce knife is a traditional craft product manufactured in the Düzce region using traditional methods and protected by a geographical indication. Its production method has been passed down to the present day through a craftsmanship tradition spanning over a century.Historical BackgroundThe production of the Düzce knife began in the late 19th century through the knowledge and skills of local knife-makers and gradually became an important traditional craft in the region. Techniques transmitted