Aksaray Tahinlisi

Aksaray Tahinlisi is a regional delicacy rooted in the culinary culture of Aksaray Province, with origins dating back to antiquity. Its preparation—including dough making, rolling out thin sheets, and shaping it into its distinctive form—follows a traditional method passed down for generations by local artisans. The product is especially favored during Ramadan and at suhoor meals.

Aksaray Tahinlisi (AA)

Distinctive Features

Aksaray Tahinlisi is prepared using a dough made from specialty wheat flour and whole wheat flour, filled with a mixture of tahini, butter, and olive oil. After the dough is rolled into thin sheets, it is formed into rolls, cut into segments, and baked in a round shape. A defining characteristic of Aksaray Tahinlisi is the application of a tahini-based filling before baking and its cooking in a stone oven heated by wood fire. Its ability to provide long-lasting satiety and the skilled technique required to shape it further contribute to its unique qualities.

Connection to Ramadan and Suhoor

Aksaray Tahinlisi is a regional specialty particularly produced during Ramadan and commonly served at suhoor meals. Due to its satiating properties, it is widely consumed at dawn, and demand increases significantly throughout the holy month. Production is intensified specifically for Ramadan, with bakeries preparing large quantities to meet consumer demand during this period.

Aksaray Tahinlisi (AA)

Dough and Ingredients

The components used for the dough and filling of Aksaray Tahinlisi are as follows:

For the dough

For the filling

The dough is prepared by dissolving dry yeast in water and kneading it with the flours. The filling consists of a blend of tahini, oil, and butter, which is placed inside the dough.

Production and Baking Method

After the dough is allowed to rise for 30 to 40 minutes in a warm environment, it is divided into six equal portions. Each portion is rolled out on a floured tray, spread with the filling, and formed into a roll. The rolls are left to rise again for 10 to 15 minutes before being coiled into a spiral shape and placed on a greased tray. A mixture of tahini and oil is brushed on top, and the product is baked in a stone oven preheated by wood fire at 190–200 °C. The pastries are ready for serving once the tops turn golden brown; optionally, a dusting of white granulated sugar may be added while still warm.

Image from the Production Process (AA)

Distribution and Demand

Aksaray Tahinlisi experiences high local demand and is shipped via courier to various provinces across Türkiye and to regions in Europe where Aksaray residents live. Bakeries begin accepting orders early in the morning and deliver products to customers by evening iftar time. Production and distribution activities increase significantly during Ramadan.

Regulation and Registration

Aksaray Tahinlisi was registered as a geographical indication on 25 May 2021 under Law No. 6769 on Industrial Property. The Aksaray Municipality is the registering authority, and the product’s geographical boundary is limited to Aksaray Province. Inspections are conducted under the coordination of the Aksaray Municipality, with participation of experts from the Aksaray Provincial Directorate of Agriculture and Forestry and the Aksaray Provincial Directorate of Culture and Tourism.

During inspections, compliance is verified regarding the ingredients and their proportions, preparation of the inner and outer fillings, adherence to the traditional production method, and correct use of the designation “Aksaray Tahinlisi” and its official geographical indication emblem. Regular inspections are carried out annually, and additional inspections may be conducted upon request or complaint.