Bozkır Tahini

Bozkır Tahini is a traditional tahini variety produced by first moistening sesame seeds with water only, then removing their hulls, roasting them over juniper wood fire, and grinding them in stone mills. The product has a light to dark amber color and possesses a distinctive smoky aroma due to roasting over juniper wood fire—a key characteristic that distinguishes it from other tahini types.

Bozkır Tahini is produced in two distinct forms: hulled and unhulled. In hulled tahini, all sesame hulls are removed, while in unhulled tahini, at least half of the hulls remain. Unhulled tahini has a thicker consistency and a more pronounced earthy flavor.

The average composition of Bozkır Tahini by mass is as follows: moisture content between 1 and 1.5 percent; protein content at least 20 percent; ash content between 0.2 and 3 percent; acidity between 0.5 and 1.5 percent; bitterness is absent; and sesame oil content ranges from 60 to 80 percent.

Production Method

The production of Bozkır Tahini is carried out using traditional methods and entirely natural materials.

In the first stage, sesame seeds are transferred from storage rooms at ambient temperature into water-filled pools. The seeds are left to soak for 24 to 36 hours and stirred at least every two hours. Subsequently, they are separated from their hulls using centrifugal hulling machines. For hulled tahini, all hulls are removed; for unhulled tahini, at least 50 percent of the hulls are retained.

The sesame seeds are then roasted in a two-compartment oven, with juniper wood fire burning in one compartment and the other maintained at a temperature of 200–250 degrees Celsius. Roasting lasts between 2.5 and 3.5 hours, during which the seeds are continuously stirred by rotating arms turning at 10 revolutions per minute.

After roasting, the seeds are transferred to trays, stirred for 10 to 15 minutes to cool and aerate, and then sieved to remove foreign matter. The prepared seeds are ground in stone mills at a maximum speed of 50 to 60 revolutions per minute. This low speed prevents the seeds from overheating and preserves the natural aroma of the tahini.

The resulting tahini is packed in food-grade containers. Labels clearly indicate whether the product is hulled or unhulled. Bozkır Tahini is stored at ambient temperature in dry, cool places away from direct sunlight.

Geographical Indication and Unique Characteristics

Bozkır Tahini is uniquely associated with the Bozkır district through its use of juniper wood fire, stone mill technology, and local artisanal expertise. Consequently, the product is protected under geographical indication status.

All stages of Bozkır Tahini production must be carried out within the boundaries of the Bozkır district. This requirement is essential to preserve the product’s original qualities and sustain its geographical identity.

Monitoring and Quality Control

The production and quality control of Bozkır Tahini are conducted by a five-member oversight body coordinated by the Bozkır Municipality. This board consists of one representative from the Bozkır Municipality, one from the Bozkır District Governor’s Office, two from the Bozkır District Directorate of Agriculture and Forestry, and one from the Bozkır Chamber of Tradesmen and Artisans.

Inspections are carried out at least once annually. Additional inspections are conducted as needed or in response to complaints. During inspections, the following are verified: storage conditions of sesame seeds, absence of additives, appropriateness of hulling and roasting procedures, use of juniper wood, grinding in stone mills, packaging and storage conditions, and the correct use of the term “Bozkır Tahini” and the geographical indication logo.

When necessary, the product may be subjected to laboratory analysis for moisture content, protein content, ash content, acidity, and sesame oil content.