Adapazarı Kabak Sweet

Adapazarı Kabak Tatlısı is a traditional dessert prepared using the white chestnut squash grown in the agricultural areas of Sakarya. The city’s multicultural structure and its enriched culinary traditions through migration have influenced the dessert’s production. Historically made in homes and restaurants, the dessert was officially registered with a geographical indication in 2021 by the Sakarya Chamber of Commerce and Industry. This registration ensures the preservation of local production methods and formally documents the dessert’s connection to Sakarya’s agricultural and gastronomic heritage.

Squash Prepared for Adapazarı Kabak Tatlısı (AA)

Distinctive Features

Adapazarı Kabak Tatlısı is produced using the Adapazarı White Chestnut Squash, which must meet specific criteria for size and ripeness. The slices are cut to a length of 7–9 cm and a width of 3–6 cm. During production, the squash is rested for a period equal to half its weight in sugar, the cooking time must not exceed 25–30 minutes, and optional baking may be applied to preserve the dessert’s texture and flavor. The addition of cloves during cooking gives the dessert its characteristic aroma. It is served with toppings such as tahini, kaymak, or walnuts, and careful execution of the cooking and baking stages ensures the dessert’s distinctive integrity and consistency.

Ingredients

• Adapazarı White Chestnut Squash (13–15 kg, ripe and fully developed)
• White granulated sugar
• Drinking water
• Cloves
• Tahini
• Kaymak
• Walnut kernels

Production Process

The production of Adapazarı Kabak Tatlısı begins with cutting the squash at the nodes and peeling the skin. The squash is then sliced into pieces measuring 7–9 cm in length and 3–6 cm in width, with seeds and skin fragments removed. The sliced squash is washed with drinking water and then covered with an amount of sugar equal to half its weight before being refrigerated for approximately 24 hours.

After resting, the squash is placed in a cooking pot, and water equal to half its weight is added. The remaining sugar is sprinkled evenly at intervals during cooking. The cooking time must not exceed 25–30 minutes. The pot lid remains closed during cooking, and in the final 10 minutes, the lid is opened to allow steam to escape.

Optionally, the cooked squash may be baked at 175–180 °C for 8–10 minutes. Once production is complete, tahini, kaymak, or walnuts are added to the dessert before serving. All production stages are carried out within the boundaries of Sakarya Province.

Visual of the Production Process (AA)

Flavor Enhancers

The distinctive flavor of Adapazarı Kabak Tatlısı is defined by the addition of cloves during cooking. During serving, ingredients such as tahini, kaymak, and walnuts are added to complete the taste and aroma profile. These additions highlight the dessert’s characteristic qualities and align with its traditional presentation.

Usage and Presentation

Adapazarı Kabak Tatlısı may be baked after cooking or served directly. It is presented in sliced form with tahini, kaymak, or walnuts added on top. The dessert, consumed in homes and restaurants, may be offered to guests on special occasions or given as a gift. During presentation, the product may bear the mahreç emblem and the inscription “Adapazarı Kabak Tatlısı,” which must be visibly displayed by the producer.

Adapazarı Kabak Tatlısı (AA)

Inspection and Control

The production of Adapazarı Kabak Tatlısı is annually inspected, and upon complaint, by a three-member oversight body composed of representatives from the Sakarya Directorate of Agriculture and Forestry and Sakarya University of Applied Sciences, under the coordination of the Sakarya Chamber of Commerce and Industry. The inspection verifies compliance with the required squash variety, production method, and proper use of the mahreç emblem.