Aksaray Şerbetli Pidesi

Aksaray Şerbetli Pidesi is a traditional dish from Aksaray, distinguished by its filling made with three different cheeses, baked in a stone oven over oak wood fire, and finished by pouring melted butter and syrup over it after baking. All stages of production are carried out within the geographical boundaries of Aksaray province using specialized techniques requiring considerable skill.

Aksaray Şerbetli Pidesi (Generated by Artificial Intelligence)

Production Method

The dough for the pide is prepared using fresh yeast, water, sugar, salt, and flour. More specifically, 1 kg of special-purpose wheat flour is mixed with 500 ml of water, 5 g of yeast, 50 g of salt, and 50 g of butter, and kneaded until a non-sticky dough is obtained. The dough is then covered with a damp cloth and left to ferment for half an hour. After fermentation, the dough is divided into five portions and allowed to rest for an additional 20 minutes. The rested dough portions are then rolled out into pide shapes approximately 1 meter in length and 10 cm in width.

The filling, known as the three-cheese mixture, consists of unsalted lor cheese, grated kaşar cheese (a fatty melting cheese), and blue cheese. The blue cheese is also locally referred to as "göğ" within the geographical region. The ingredients are used in specific proportions: 150 g of lor cheese, 150 g of fatty melting cheese (such as kaşar), 300 g of blue cheese, and 30 g of salt. The cheeses are preferably sourced from villages in Aksaray. The three cheeses and salt are mixed, pressed, and stored in the refrigerator for 24 hours to drain off the bitter whey. Once the mixture begins to turn yellow, it is ready for use. Approximately 120 grams of the three-cheese filling is placed inside each rolled-out dough piece, which is then sealed by folding the edges inward so that the cheese is completely enclosed.

For the topping after baking, butter is used. The syrup is made from sugar, water, and lemon juice. Specifically, 500 g of powdered sugar, 500 ml of water, and 3–5 ml of lemon juice are combined. The water and sugar are brought to a boil and simmered for an additional half hour, after which the lemon juice is added, stirred, and left to cool.

The prepared pideler are baked in a stone oven at 200 degrees Celsius over an oak wood fire until the tops are browned. Once removed from the oven, the tops are slit with a knife, and butter is inserted inside and spread over the surface. The buttered pideler are then sliced into pieces approximately 4 fingers wide and 5–6 cm long. These slices are arranged on serving plates, and cold syrup is drizzled over them before serving.

Aksaray Şerbetli Pidesi is typically consumed at breakfast but is in demand throughout the day. Its distinguishing features and the reasons for its strong association with the geographical region include the use of the three-cheese filling, the unique production method involving buttering both the interior and exterior and drizzling syrup after baking, and the high level of craftsmanship required. For this reason, all stages of production must be carried out within the geographical boundaries of Aksaray province.

Ingredients

For the dough:

• 1 packet of fresh yeast
• 1.5 glasses of water
• 1 teaspoon of sugar
• 1 dessertspoon of salt
• Flour as needed

For the filling:

• 1 glass of unsalted lor cheese
• 1 glass of grated kaşar cheese
• 1 glass of blue cheese

For the topping:

• 2 tablespoons of butter

For the syrup:

• 2 glasses of sugar
• 2 glasses of water
• 1 tablespoon of lemon juice

Inspection

Inspection is carried out by a three-member oversight body composed of experts from Aksaray Municipality, the Aksaray Provincial Directorate of Agriculture and Forestry, and the Aksaray Provincial Directorate of Culture and Tourism, coordinated by Aksaray Municipality. Inspections are conducted annually on a regular basis, as well as when needed or in response to complaints. The oversight body verifies compliance with the prescribed ingredients and proportions, the production method (particularly the preparation of the cheese filling and the syrup application), and the correct use of the geographical indication mark.