Aydın Kabak Tatlısı

Aydın kabak tatlısı is a traditional dessert particularly favored on Ramadan tables. Made from a type of squash native to Aydın known as “bal kabağı,” this dessert distinguishes itself from other squash desserts through its thin-slicing technique, candying process, and presentation style. The dessert is protected under a geographical indication registration.

Application: Submitted to TÜRKPATENT by the Aydın Metropolitan Municipality on 22 September 2020.

Registration: Officially recognized on 17 August 2021 with registration number 852 under the status of “Geographical Indication.”

This registration ensures that production standards are maintained within the defined geographical boundaries.

Aydın kabak tatlısı is prepared using a variety of squash known locally as “öküz kabağı” (Cucurbita moschata). The squash slices are cut to a thickness of 2–4 mm; this specialized technique imparts the dessert with its characteristic texture. The sliced squash is coated with powdered sugar and placed in a pot, then left to rest for at least one night. It is then cooked over medium heat, during which the slices are gently turned or lightly stirred to preserve their integrity without caramelizing the sugar.

The dessert is cooked until it reaches a consistency where it yields slightly to the pressure of a fork yet remains flexible and does not break. Finally, the lid is removed and cooking continues for a short time to thicken the syrup.

Served cold, accompanied by a light garnish of walnut and tahini; it is typically sold with a refrigerated storage temperature of 2–4 °C.

This method of presentation has established it as one of the traditional desserts of Ramadan iftar tables.

With geographical indication status, the dessert’s recognition has increased, transforming it into a higher-value product for producers in Aydın.

Aydın Metropolitan Mayor Özlem Çerçioğlu emphasized that the registration will protect producers and provide consumers with greater assurance of authenticity.

This dessert, produced using traditional methods, is now also being introduced into consumption chains across Türkiye in chilled and packaged form.