Afyonkarahisar Poppy Katmer

Afyonkarahisar poppy katmer is a traditional dough product made by mixing dough prepared from wheat flour, water, and salt with a filling composed of sunflower oil, butter, and crushed yellow poppy seeds. The dough is rolled into strips, layered on top of one another, folded, and then flattened with a rolling pin into an oval shape before being baked on a metal sheet. This katmer is typically rolled to a length of approximately 30–35 cm and a thickness of 0.3 mm, and served hot. The product’s distinctive characteristics are the prominent flavor of the crushed yellow poppy seeds and the crisp texture imparted by the butter. These features demonstrate the product’s unique association with Afyonkarahisar’s culinary culture.

Ingredients Used in Production

The main ingredients used in the production of Afyonkarahisar poppy katmer (for a serving of four people) are as follows:

• 400 g specialty wheat flour
• 500 ml water
• 200 ml sunflower oil
• 30 g butter
• 4 g salt
• 250 g crushed yellow poppy seeds

The crushed yellow poppy seeds and butter are the primary components that define the product’s uniqueness. Additionally, the wheat flour and other ingredients must be sourced exclusively from within the geographical boundary of Afyonkarahisar.

Preparation and Production Process

The production process can be summarized as follows:

1. Sunflower oil and butter are heated together until melted, after which the crushed yellow poppy seeds are added to form the filling mixture.
2. In a separate container, a well is formed in the center of the flour, and salt and warm water are added to knead a soft dough.
3. The dough is left to rest for 30 minutes.
4. The dough is divided into four equal portions and each is rolled out with a rolling pin to a length of approximately 30–35 cm, a thickness of 0.3 mm, and an oval shape.
5. Each rolled-out sheet is coated with the poppy seed mixture and cut into strips 5–6 cm wide.
6. The strips are stacked on top of one another and folded from one end into layers approximately 6 cm wide.
7. The folded dough pieces are unfolded again, lightly greased on both sides, and baked on a metal sheet for 10 minutes.
8. The product is served hot.

Each stage of the production process has been shaped by the traditional knowledge of Afyonkarahisar’s culinary heritage, and therefore the product’s reputation is directly tied to its geographical origin.

Geographical Boundary and Production Link

All main ingredients used in the production of Afyonkarahisar poppy katmer—including butter, crushed yellow poppy seeds, and wheat flour—are sourced entirely from within the geographical boundary. Every stage of production must also take place within the boundaries of Afyonkarahisar province. These conditions form the basis for the product’s geographical indication registration and confirm its affiliation with Afyonkarahisar’s culinary culture.

Monitoring and Compliance Process

The production and compliance of Afyonkarahisar poppy katmer with registration conditions are monitored by a minimum five-member oversight body coordinated by the Afyonkarahisar Municipality. This body includes experts from the Afyonkarahisar Municipality, the Provincial Directorate of Agriculture and Forestry, the Chamber of Commerce and Industry, the Department of Gastronomy and Culinary Arts at Kocatepe University Faculty of Tourism, and the Union of Craftsmen and Artisans. Inspections are conducted at least once per year, but may be carried out at any time if deemed necessary or upon complaint.

The criteria assessed during inspections include:

• Compliance of the butter and crushed yellow poppy seeds with specifications,
• Adherence to the step-by-step dough preparation method,
• Conformity of the dimensions of both baked and unbaked products,
• Correct use of the term “Afyonkarahisar Haşhaşlı Katmer” and the geographical indication emblem.

Reports prepared following inspections are compiled annually by the Afyonkarahisar Municipality and submitted to the Turkish Patent and Trademark Office.