Beypazarı kurusu is a traditional type of rusk specific to the Beypazarı district of Ankara, known for its firm texture, long shelf life, and frequent consumption alongside tea. It is recognized for being gut-friendly, energy-dense, and highly durable. As a geographically indicated product, it has been registered by the Turkish Patent and Trademark Office.

History and Geographical Indication

The geographical indication application for Beypazarı kurusu was submitted by the Beypazarı Chamber of Commerce on December 31, 2009. The type of indication is a “designation of origin” (mahreç işareti), and it was registered on May 14, 2013 (Official Gazette No: 173). This designation provides specific protection for products originating from Beypazarı within the borders of Türkiye.

^{Beypazarı Kurusu( Türkiye Kültür Portalı)}

Ingredients and Preparation Process

The dough is prepared by mixing ingredients such as flour, milk, butter (or margarine), fresh yeast, salt, and aromatic materials like cinnamon. The kneaded dough is rested for 40–45 minutes. It is then shaped into round sticks about 4–5 cm thick and cut diagonally before being baked for the first time in a stone oven at moderate heat. After cooling the resulting semi-dry form, known as “yaşkuru,” a second baking process is applied to fully dry and finalize the product.

Physical and Nutritional Properties

Beypazarı kurusu has the thickness of a finger and a diamond-like (baklava) shape. It is especially baked in stone ovens, and thanks to its staged drying process, its shelf life can be extended up to 12 months. It is rich in energy and minerals and breaks apart easily due to its high fiber content. It is a nourishing and satisfying snack with long-lasting freshness.

Consumption and Storage

Commonly consumed during tea times, Beypazarı kurusu can be stored in moisture-free environments. Due to its hard texture, its softer version, known as “yaşkuru,” is also consumed before the final drying stage. The drying process usually takes between 12 and 24 hours.