Antalya Kabak Sweet

Antalya Kabak Tatlısı is a traditional dessert specific to the province of Antalya, prepared using traditional methods and registered with a geographical indication. It is made by soaking peeled slices of pumpkin in sugar and cooking them over low heat, followed by browning the top in a wood-fired oven or conventional oven; double-roasted tahini is poured over the cooked slices and sprinkled with walnut pieces before serving. Production requires the use of pumpkin cultivated in the village of Camili in the Döşemealtı district of Antalya and tahini derived from sesame produced in the Manavgat district.

Antalya Kabak Tatlısı (Ministry of Culture and Tourism of the Republic of Türkiye)

Distinctive Characteristics

Antalya Kabak Tatlısı is a registered geographical indication dessert unique to Antalya province in Türkiye. The registration was completed on 12 April 2021 with application number C2019/134 and an application date of 27 September 2019. The registering authority is the Antalya Chamber of Commerce and Industry. The product is protected under the geographical indication scheme, with the boundaries of Antalya province defined as the geographical limit.

Antalya Kabak Tatlısı is a dessert closely associated with Antalya province and widely recognized by its regional name. It is prepared by soaking peeled pumpkin slices in sugar and cooking them slowly over low heat, then browning the top in a wood-fired oven or conventional oven. Double-roasted tahini is poured over the browned pumpkin slices and garnished with walnut pieces before serving. One of the distinctive features of Antalya Kabak Tatlısı is the use of locally sourced pumpkin and tahini, along with a production method that requires skilled craftsmanship. The product has long been associated with Antalya province and derives its identity from production and processing carried out within its geographical boundaries.

Product Group and Usage

Antalya Kabak Tatlısı belongs to the group of bakery and confectionery products, pastries and desserts. The product is identified by the term “Antalya Kabak Tatlısı” and the geographical indication emblem. This designation and emblem must appear directly on the product or its packaging. If this is not feasible, they must be displayed in a clearly visible location within the production facility.

Recipe and Production Method

Ingredients

• 1.5 kg pumpkin (slices approximately 7 cm wide)
• 600 g granulated sugar
• 100 g double-roasted tahini
• 100 g walnut pieces
• Half a lemon

Recipe

After slicing the pumpkin, the outer hard rind is peeled; care must be taken during this process as leaving the white membrane too thick or too thin may cause the pumpkin to become overly firm or disintegrate during cooking. Each slice is divided into three pieces and coated with 600 g of sugar, then left to rest for 12 to 24 hours. During this resting period, juice from half a lemon is added to clarify the mixture and prevent sugar crystallization. The sugar-coated pumpkin slices are cooked slowly over low heat, turning occasionally, in their own syrup for approximately two to three hours. Foam formed during cooking is removed to preserve flavor and color. The completion of cooking is indicated by the thickening and syrupy consistency of the sugar. The cooked pumpkin is then placed on a tray and baked in a preheated wood-fired oven or conventional oven at 175 °C until the top browns, approximately 15 to 20 minutes. In the final stage, double-roasted tahini is poured over the baked slices and garnished with walnut pieces, then served at room temperature.

Geographical Boundary and Production Conditions

The reputation of Antalya Kabak Tatlısı is directly linked to the use of local ingredients and traditional production methods. The pumpkin cultivated in the village of Camili in the Döşemealtı district of Antalya and the tahini derived from sesame produced in the Manavgat district constitute the fundamental elements of the product’s geographical uniqueness. All stages of production for Antalya Kabak Tatlısı must be carried out within the defined geographical boundary.

Monitoring and Protection

Monitoring procedures for Antalya Kabak Tatlısı are conducted under the coordination of the Antalya Chamber of Commerce and Industry. The monitoring board consists of four experts, one each from the Antalya Chamber of Commerce and Industry, the Antalya Provincial Directorate of Agriculture and Forestry, the Antalya Chamber of Food Engineers, and the Antalya Commodity Exchange. Inspections are carried out at least once annually; additional inspections may be conducted as needed or upon complaint.

Inspection criteria are as follows:

• Appropriateness of the ingredients used.
• Origin of the pumpkin from the village of Camili in the Döşemealtı district and tahini from sesame produced in the Manavgat district.
• Compliance with the established production method.
• Visual conformity of the product to Antalya Kabak Tatlısı.
• Correct and appropriate use of the designation “Antalya Kabak Tatlısı” and the geographical indication emblem.

The monitoring board may obtain support or services from public or private institutions as well as relevant experts during the inspection process. The registering authority assumes responsibility for the legal protection of rights.