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Kemaliye Lök Dessert is a traditional confection specific to Kemaliye, formerly known as Eğin, a district of Erzincan Province in eastern Turkey. Locally referred to as Eğin Lök Dessert, this delicacy is primarily prepared by combining dried mulberry fruit leather (pestil) with finely ground walnut kernels, resulting in a natural and additive-free product. Notably, no refined sugar, glucose syrup, or artificial additives are used in its production. Production Process The preparation of Lök Desse

Bayburt süt böreği is a traditional baked dessert unique to the Bayburt region, prepared by layering thinly rolled dough sheets and sweetening them with a milk-based syrup. The use of roasted hazelnuts between the layers and the soft, aromatic texture achieved through the milk syrup poured on top are features that distinguish this pastry from others. This dessert, especially favored on Bayburt’s holiday tables and special occasions, was registered with a geographical origin mark in 2021. Ingredi

Amasya yanuç is a traditional pastry unique to Amasya province, prepared with various fillings and cooked on a griddle. As one of the distinctive flavors of Amasya cuisine, this product is frequently enjoyed both in daily meals and on special occasions such as holidays and weddings. Offered in varieties such as cheese, minced meat, potato, and spinach fillings, Amasya yanuç is a product that requires skill in both preparation and cooking. The entire production process takes place within the boun

Osmaniye yoğurtlu kömbesi is a special pastry enriched with a mixture of yogurt and spices, holding a deep-rooted place in the traditional culinary culture of Osmaniye province. Frequently prepared for social events such as religious holidays, special occasions, and hosting guests, this product is distinguished both by its ingredients and its method of preparation. The use of kömbes in the region continues not only as a gastronomic tradition but also as a social custom. This traditional product

Adapazarı ıslama köftesi, a meat food unique to Sakarya province in Türkiye, was registered as a designation of origin in 2005. Distinguished from similar foods by the grilling of sauced bread and meatballs together and serving them simultaneously, this food is particularly known for meatballs made from beef, slices of bread soaked in beef bone broth, and accompaniment with roasted vegetables. Holding an important place in the local cuisine, this dish is among Sakarya’s geographically indicated

Kilis Kırk Semseği is a traditional pastry specific to Kilis cuisine, prepared by stuffing a filling between layers of dough and frying it in oil. The filling, made from minced meat, rice, and onions, is placed between sheets of dough prepared with grape molasses, then cut into triangular or square shapes and fried in Kilis olive oil. This dish holds a special place among charity meals offered after funerals and was registered as a geographical indication in 2022. Description and Historical Back

Gaziantep maş soup is a traditional soup unique to Gaziantep’s culinary culture, protected with a Protected Geographical Indication under the Industrial Property Law No. 6769. Registered on March 7, 2022, this dish is produced within the boundaries of Gaziantep province and is renowned for its association with the region. Distinctive Characteristics The primary ingredient of Gaziantep maş soup is maş beans (Vigna radiata L.), combined with rice, bulgur, or pounded wheat, onion, red pepper, tarra

Milas Vekilharcı is a traditional dish specific to Milas district in Muğla province. It consists of phyllo dough filled with minced meat mixture, baked, and then served with meat or chicken broth, strained yogurt, and spices. It was registered as a Protected Geographical Indication on December 9, 2022, and is protected under the Industrial Property Law No. 6769. Product Characteristics Milas Vekilharcı is prepared by layering phyllo dough made from wheat flour, water, olive oil, and eggs with a

Söke kulak çorbası (Söke kulak soup) is a traditional soup unique to Aydın province and has been registered as a geographical indication. It was officially registered and protected by the Turkish Patent and Trademark Office on August 18, 2025. The dish is prepared by shaping dough made from flour, egg, water, and salt into an ear-like form, filling it with a minced meat mixture, frying it in olive oil, and cooking it in a broth made from meat or chicken. This soup is consumed both in daily meals

Kırkağaç Topalak is a traditional dish prepared in the Kırkağaç district of Manisa, Türkiye. It consists of meatballs cooked in bone broth and tomato-based sauce. This distinctive dish was registered as a “Protected Geographical Indication” on 25 October 2023 and is protected under Law No. 6769 on Industrial Property. Geographical Boundaries and Production Conditions All production stages of Kırkağaç Topalak take place within Kırkağaç district in Manisa province. The meat used preferably comes f