`mutfakkulturu` ile İlgili Madde Sonuçları

Mengen höşmerimi is a dessert specific to the Mengen district of Bolu province and holds an important place in the region's culinary culture. This delicacy, with a long-standing past, is consumed on holidays (bayramlarda), special occasions, and as a dessert after meals. Mengen höşmeri was registered by the Mengen Municipality on 19.07.2022 and is protected as a designation of origin (mahreç işareti) under the Industrial Property Law. The application date of the geographical indication is 10.06.

Erzurum Potato Borani is a traditional dish produced in the Erzurum province of Türkiye. Its primary ingredients consist of potatoes, garlic-flavored yogurt, butter, and spices. The term borani derives from the Persian word būrānī, which was adopted into Turkish to describe dishes typically prepared with pieces of dough, vegetables, and meat. However, the variety found in Erzurum cuisine is distinct from the boranis of other regions, which often utilize vegetables such as spinach or beans. Inste

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

Amasya quince gallee is a traditional dish unique to Amasya province in Türkiye, prepared with quince, sheep neck meat, chickpeas, granulated white sugar, and water. With its deep-rooted history dating back to the Ottoman period, it holds a special place in Amasya’s culinary culture. This dish is particularly served during autumn months and on special occasions such as holidays, and has been preserved across generations by the local community. Geographical Indication and Registration Information

Bartın Ağda dessert is a traditional, white-colored, paste-like sweet unique to Bartın province in the Western Black Sea region of Türkiye. This product was registered with a Protected Geographical Indication on October 8, 2020, and is protected under Law No. 6769 on Industrial Property. The registration process was carried out by Bartın Municipality, and the geographical boundary of the product is limited to Bartın province. Historical Background The dessert was first produced in Ağdacı village

Bartın Şapşap Köftesi is a traditional meat product unique to Bartın province in Türkiye's Western Black Sea region, registered with a Protected Geographical Indication . It is protected under the Industrial Property Law No. 6769 from July 7, 2021, and was officially registered on September 24, 2025. The registration was carried out by Bartın Municipality, and the product’s geographical production area is limited to Bartın province. Product Characteristics Bartın Şapşap Köftesi is a type of meat

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

Sanuki Shiro Miso is a variety of white miso known for its smooth, translucent cream-colored appearance, low salt, and high sugar content. It has become a staple in many local dishes in Kagawa Prefecture and is also used in Shiro Miso Zoni in the Kansai region. Sanuki Shiro Miso is registered under Japan's Geographical Indications (GI) system. Production Area and Climate Kagawa prefecture, where Sanuki Shiro Miso is produced, is located within the Seto Inland Sea region of Japan, surrounded by t

Diyarbakır babaganuç is a traditional dish from Diyarbakır that begins with roasting eggplants and pounding them with a wooden mallet, then cooking with green peppers, garlic, butter, and eggs. Protected under Industrial Property Law No. 6769 as a designation of origin (mahreç işareti), it was officially registered on December 9, 2021. The registration application was submitted by the Diyarbakır Chamber of Commerce and Industry, and the geographical boundary of the product is defined as Diyarbak