`anadolumutfagi` ile İlgili Madde Sonuçları

Gaziantep/Antep vegetable kebab is a traditional kebab variety unique to Gaziantep province in Türkiye’s Southeastern Anatolia Region, registered with a Protected Geographical Indication. Offering an aromatic and balanced flavor profile due to the fresh vegetables incorporated into its minced meat mixture, this dish is a distinctive example of the region’s rich culinary heritage. Registered on January 31, 2022, under the Industrial Property Law No. 6769, following an application by the Gaziantep

Karaman mayalısı is a type of traditional bread produced using ancestral methods in Karaman province, located in Türkiye’s Central Anatolia Region. Protected as a geographical indication (mahreç işareti) under Law No. 6769 on Industrial Property, the product was registered on January 8, 2024. It holds geographical indication status on the condition that production takes place exclusively within the borders of Karaman province. Description and Distinctive Features Karaman mayalısı is a round-shap

Karaman tahini pide is a traditional bakery product specific to Karaman Province, located in Türkiye’s Central Anatolia Region. It was registered as a Protected Geographical Indication on January 9, 2024. The registration was carried out by the Karaman Provincial Directorate of Agriculture and Forestry under Law No. 6769 on Industrial Property, officially recognizing the product’s reputation associated with its geographical origin. Characteristics This product is made by baking dough prepared wi

Kula roasted chickpeas are a local food product traditionally produced in the Kula district of Manisa province, Türkiye, and registered as a Protected Geographical Indication. Under the Industrial Property Law No. 6769, the product was registered on 21 June 2019 and is protected as a geographical indication by the Salihli Chamber of Commerce and Industry. Distinctive Characteristics Kula roasted chickpeas are made from red, white, and yellow chickpeas with hairy and thick shells. Their productio

Kayseri Börek Aşı (also known as Kayseri Börek Aşı Soup) is a traditional broth-based dish unique to the province of Kayseri, with deep historical roots. It was registered on May 27, 2024, under a protected geographical indication within the scope of Industrial Property Law No. 6769. All stages of production, processing, and related operations take place exclusively within the borders of Kayseri province. The dish holds a significant place in the region’s culinary heritage. Description and Disti

Ispir Kaymak is a dairy product produced using traditional methods in the Ispir district of Erzurum. It is distinguished by its porous texture and honeycomb-like appearance, with a dry and medium-firm consistency. It was registered as a “designation of origin” on 22 May 2019 and is protected under the Industrial Property Law No. 6769. The registration application was submitted by the Ispir Chamber of Tradesmen and Artisans. History The earliest documented reference to Ispir Kaymak is found in th

Diyarbakır Ekşili Dolması (Diyarbakır Sour Stuffed Vegetables) is a traditional stuffed dish unique to Diyarbakır province, located in Türkiye’s Southeastern Anatolia Region. Registered as a protected geographical indication on January 24, 2022, this dish is one of the distinctive and deep-rooted examples of Diyarbakır’s culinary culture. The registration was carried out by the Diyarbakır Chamber of Commerce and Industry under Law No. 6769 on Industrial Property. Distinctive Features The main in

Diyarbakır hırçikli meftunesi is a traditional dish from Diyarbakır, Türkiye, made with lamb meat and locally dried vegetables, named after “hırçik,” the local term for the stalk of dried eggplants. Protected as a mahreç indication under Industrial Property Law No. 6769, it was registered on January 20, 2022, with an application date of November 11, 2020, by the Diyarbakır Chamber of Commerce and Industry. Its reputation is intrinsically tied to Diyarbakır, with production restricted to the prov

Tokat Zile Pekmezi, Tokat ilinin Zile ilçesine özgü, geleneksel yöntemlerle üretilen, beyaz renkli ve katı kıvamlı bir üzüm pekmezidir. Diğer üzüm pekmezlerinden renk, doku ve üretim tekniği bakımından ayrılan ürün, yöresel mutfak kültürünün karakteristik unsurlarından biridir. Coğrafi Yayılım ve Köken Zile pekmezi, üretim ve ünü itibarıyla Tokat ili Zile ilçesi ile özdeşleşmiştir. Ürünün ayırt edici özellikleri, üretimin bu coğrafyada uzun yıllardır sürdürülmesi ve yerel bilgi birikimiyle şekil

Borani, Türk mutfağında geniş bir coğrafyada tanınan, temel olarak sebze, yoğurt ve bazen etin birleşimiyle hazırlanan geleneksel bir yemek türüdür. Tarihsel kökenleri itibarıyla Orta Doğu ve Anadolu mutfak kültürünün önemli bir parçası olan bu yemek, hazırlandığı yöreye göre ana malzemesi değişebilen bir yapı arz eder. Genellikle ıspanak, pazı, taze fasulye (bakla) veya kabak gibi sebzelerin haşlanması veya kavrulmasıyla hazırlanan tabanın üzerine sarımsaklı yoğurt dökülmesi ve üzerine kızdırıl