Bartın Kabak Burma Sweet / Bartın Kabak Burması

Bartın kabak burma sweet is a traditional dough dessert specific to the province of Bartın. It is protected under the Industrial Property Law No. 6769 as a geographical indication and was registered on 9 October 2020. The registration application was submitted by the Bartın Municipality, and the geographical boundary of the product is limited to the province of Bartın.

Geographical Boundary and Production Conditions

The use of pumpkin and walnut, along with the coiling technique used in preparation, are traditional methods requiring local expertise. Therefore, all stages of production must be carried out within the boundaries of Bartın province.

Product Characteristics

The dessert is a light delicacy prepared with pumpkin and walnut. For many years in the region, this sweet has been baked weekly in small home ovens after bread-making, passing from generation to generation through the abundant local harvest of pumpkin and walnut suited to Bartın’s climate. Its distinguishing feature is the placement of a mixture of grated pumpkin and crushed walnut inside rolled-out dough sheets, which are then coiled into a spiral shape, arranged in a circular pattern on a tray, and baked before being soaked in syrup. This unique production method is specific to the region and is the reason the dessert is known by the name Bartın.

Preparation Method

The dough is made from flour, egg, warm water, and starch. After resting, the dough is divided into five portions and rolled out into thin sheets. For the filling, pumpkin is grated and drained of excess liquid, then mixed with crushed walnut and powdered sugar. Each sheet is cut in half lengthwise, the filling is placed along the long edge, and the sheet is tightly rolled. The rolls are arranged in a circular pattern on an oiled tray, starting from the center. Melted margarine or butter is brushed on top and the dessert is baked in an oven at 180°C without a fan for 45 to 50 minutes.

The syrup is prepared using water, powdered sugar, and lemon juice; it is boiled and then cooled. After the dessert is removed from the oven and has cooled slightly, cold syrup is poured over it and covered with a cloth to allow the syrup to be absorbed. Once fully cooled, the dessert is cut into square or diamond shapes and served.

Monitoring Process

The monitoring of the product is carried out by a minimum three-member oversight body coordinated by the Bartın Municipality, in collaboration with the Bartın Provincial Directorate of Agriculture and Forestry, the Bartın Provincial Directorate of Culture and Tourism, and the Bartın Chamber of Commerce and Industry. Inspections are conducted at least once a year on a regular basis, and may also be carried out at any time if needed or upon complaint. During inspections, the production ingredients, manufacturing stages, and the use of the geographical indication emblem are verified.