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Siirt içli köftesi, Siirt province’s distinctive dish, made by combining a thin layer of fine bulgur with a raw meat filling composed of minced meat, and then cooking it by boiling. Locally known as “Siirt Kiteli”, this product possesses unique characteristics in terms of its ingredients, production method, and shape, and has been officially registered as a geographical indication. Geographical Indication and Registration Status Siirt İçli Köftesi / Siirt Kiteli has been registered as a certific

Papara, in Turkish cuisine a dish consumed primarily by soaking stale bread in liquid or yogurt-based mixtures, sometimes enriched with vegetables or meat products. This practice, rooted in the utilization of stale bread, emerged historically as both an economical and practical solution. Regional Distribution Papara is prepared in various forms across different regions of Türkiye. Local recipes and preparation methods have been preserved in cities such as Karaman, Amasya, and Giresun. In Karaman

Tokat Grape Tarhana is a regional variety of tarhana, traditionally produced in Tokat province and its surroundings using traditional methods, with grape as its primary ingredient and consumed as a winter food. This product is prepared by processing components such as wheat flour, grape, and yogurt through specific stages, and its production process is shaped by the region’s climatic conditions and local practices. Tokat Grape Tarhana holds an important place among the key elements of the region

Pozole is a corn-based dish prepared by boiling hominy—maize kernels processed in an alkaline solution, then washed to remove their outer husks and tips—along with meat and other ingredients. The foaming that occurs on the liquid surface during boiling, caused by the kernels splitting open, is the defining physical characteristic from which the dish derives its name. The alkaline treatment applied during production induces structural changes within the maize kernel, creating a critical stage tha