Burdur Walnut Paste is a traditional dessert from Burdur, produced by mixing walnuts, semolina, and sugar in equal proportions, without being exposed to heat. With this feature, it differs from other types of pastes, as it is obtained by adding semolina and crushed walnuts into syrup that is not boiled. The mixture is shaped and cut, covered with powdered sugar, and served after being rested. Since the natural structure of walnuts and semolina is preserved, it stands out as a nutritious, additive-free, and light treat.

Distinctive Qualities

The uniqueness of Burdur walnut paste arises both from the local characteristics of the raw materials used and from the simplicity of the production method. Walnuts grown in the Lakes Region have a more intense flavor profile thanks to their low moisture content (6.3%). Similarly, Burdur semolina, produced from durum wheat, determines the texture and quality of the paste. The production process does not involve cooking, roasting, or tempering; thus, walnuts and semolina retain their natural aroma and nutritional value. According to the original recipe, it is prepared with one measure each of sugar, semolina, and walnuts.

_{Burdur Walnut Paste( Turkish Patent and Trademark Office})

Ingredients (with Measurements)

• 1 measure granulated sugar (approximately 1000 g)

• 1 measure semolina (approximately 800 g)

• 1 measure crushed walnuts (approximately 1600 g)

• For the syrup: Water equal to one quarter of the sugar

• For top and bottom: Powdered sugar

Note: A deviation margin of ±5% is allowed in these proportions. Additives such as glucose, starch, or flour are not used.

Preparation

First, granulated sugar is placed in a tin-lined copper cauldron, and clean spring water with low lime content, equal to one quarter of the sugar, is added. This mixture is boiled over medium heat with constant stirring until the sugar is completely dissolved and turns into a thick syrup. The syrup’s consistency is understood when the drop elongates as it falls from the spoon.

Meanwhile, the walnuts are shelled and their skins removed. Part of the walnuts are pounded very finely, while the rest are coarsely crushed. This gives the walnut paste both flavor and a varied texture. The crushed walnuts and semolina are mixed thoroughly in a separate bowl so that the natural oil of the walnut is absorbed by the semolina.

The thickened syrup is removed from the heat, and the prepared walnut-semolina mixture is slowly added into it. The mixture is stirred quickly and continuously to ensure the syrup fully blends with all ingredients. Then the pot is covered and left to rest for a few minutes.

First, an even layer of powdered sugar is sprinkled into the tray to be used. The rested mixture is poured into the tray and spread evenly with the back of a spoon or with a rolling pin. Powdered sugar is again sprinkled on top, and the dessert is cut into baklava-shaped slices. It is recommended that the dessert rest for at least one day; during this time, the flavors blend thoroughly, and the walnut paste achieves its proper consistency.

Finally, the rested and sliced Burdur walnut paste can be stored in an airtight, dry environment to maintain its freshness and flavor for a long time.

Nutritional and Health Value

Walnut paste, thanks to the natural walnuts it contains, is a rich source of phosphorus, potassium, magnesium, iron, and vitamin E. Semolina provides energy as a complex carbohydrate. Since no thermal process is applied during its preparation, the biological value of the components is preserved. This makes it a healthy snack or treat.

Geographical Indication and Supervision

Burdur walnut paste, with its unique structure and production method, was registered as a geographical indication of the “designation of origin” type on October 13, 2009 (Registration No: 117), as a dessert specific only to the Burdur region. This registration was made to protect the origin of the product and guarantee its quality. Thanks to the geographical indication, it is mandatory that the walnuts, semolina, and sugar used in the production of Burdur walnut paste are supplied in the specified proportions and from local sources. The product must also be produced, packaged, and marketed in accordance with traditional methods under the scope of the registration.

Inspections are regularly carried out by a commission coordinated by the Burdur Chamber of Commerce and Industry, consisting of relevant public institutions, professional chambers, and producer representatives. Through these inspections, unfair use of the geographical indication is prevented, while production quality and product authenticity are preserved. In this way, both the cultural heritage and the economic value of Burdur walnut paste are safeguarded.