Bursa Cevizli Lokum

Bursa Cevizli Lokum is a traditional Turkish pastry from the province of Bursa in Türkiye, made from leavened dough, filled with a mixture of walnut kernels and spices, coated with egg wash and sesame seeds, and baked over wood fire in a stone-bottomed black oven.

Bursa Cevizli Lokum (Türk Patent)

Cultural Significance

Bursa Cevizli Lokum is a protected pastry variety unique to the province of Bursa in Türkiye, registered under geographical indication protection. It has been officially registered under the geographical indication system, with the registration rights held by the Bursa Chamber of Commerce and Industry. The registration number was issued on 01.11.2021, with the application number recorded as C2019/176. The application date was 11.11.2019.

The origins of Bursa Cevizli Lokum trace back to the Ottoman period. As an integral part of Bursa’s traditional culinary culture, it is traditionally served during ceremonial events such as weddings, engagements, and circumcisions. It is also prepared in nearly every household during holiday preparations, especially on the eve of religious holidays. The production method and traditional consumption patterns firmly associate the product with the Bursa region.

Distinctive Characteristics

Bursa Cevizli Lokum is a pastry made from leavened dough, filled with crushed walnut kernels seasoned with spices, and coated with egg wash and sesame seeds before baking. The traditional method involves baking it over wood fire in a stone-bottomed black oven. A critical aspect of the baking process is ensuring even heat distribution on both the top and bottom surfaces due to the dough’s thick consistency, requiring slow and careful baking.

The product is produced without any preservatives or additives and is best consumed fresh within 2 to 3 days. However, it can be stored for extended periods using proper freezing methods. The average weight of a baked Bursa Cevizli Lokum is approximately 150 grams.

Recipe and Production Method

Ingredients:

Dough ingredients:

• 1 kg flour
• 20–30 g fresh yeast
• 50–100 g sugar
• 25 g salt
• 100 g sunflower oil or olive oil

Filling ingredients:

• 150–200 g walnut kernels
• 10 g ground cinnamon
• 5–10 g ground cardamom or, optionally, additional sugar

Other ingredients:

• 150–200 ml liquid oil (for rolling and shaping the dough)
• Beaten egg (for coating the surface)
• Sesame seeds (for topping)

Preparation Method

The dough ingredients are mixed and kneaded, then left to rise for approximately 30 minutes. The rested dough is rolled out with a rolling pin and brushed with oil. Crushed walnut kernels mixed with cinnamon and optionally sugar are then evenly spread over the dough. The dough is rolled into a cylinder and sliced into pieces approximately 4–5 cm thick. These slices are placed on a baking tray, lightly oiled, and left to rest for 30–40 minutes. They are then brushed with beaten egg and sprinkled with sesame seeds. The product is baked for approximately 45 minutes at 180–200°C in a stone-bottomed black oven over wood fire, though other oven types may be used as alternatives. Due to the dough’s thickness, even heat distribution on both surfaces and slow baking are essential. Each baked Bursa Cevizli Lokum weighs approximately 150 grams.

Storage and Packaging

Bursa Cevizli Lokum produced for daily consumption should be consumed within a maximum of 2 to 3 days after baking. However, it can also be stored frozen.

Frozen products are classified into three categories based on their state:

1. Raw frozen product: Rapidly shock-frozen at -40°C, stored at -18°C, and retains quality for up to 6 months.
2. Partially baked product: Baked to 80%, cooled, shock-frozen at -40°C, and can be stored at -18°C for up to 12 months.
3. Fully baked product: Baked to 100%, cooled, shock-frozen at -40°C, and can be stored at -18°C for up to 12 months.

Labels on frozen products must clearly indicate whether the product is raw, partially baked, or fully baked, along with storage conditions, in accordance with the Turkish Food Code Labeling Regulation. If a business sells frozen products that are subsequently baked before consumption, this must be explicitly stated.

Geographical Boundary and Production Conditions

The product’s reputation is directly linked to the province of Bursa and its region-specific production methods. All Bursa Cevizli Lokum produced for daily consumption must be manufactured within the administrative boundaries of Bursa province. For frozen products, the shock-freezing process must also take place within Bursa’s boundaries.

Labeling and Usage

The designation “Bursa Cevizli Lokum” and the geographical indication emblem must appear on the product itself or its packaging. If this is not feasible, the markings must be displayed at a clearly visible location within the production facility accessible to consumers. Packaging or display areas for products baked in black ovens must include the phrase “Baked in a Black Oven.”

Inspection and Control

The production and compliance of Bursa Cevizli Lokum with its registered specifications are monitored under the coordination of the Bursa Chamber of Commerce and Industry. The inspection body consists of one expert each from the Bursa Chamber of Commerce and Industry, the Bursa Provincial Directorate of Agriculture and Forestry, and the Faculty of Agriculture at Uludağ University. Inspections are conducted at least once annually, but may be carried out at any time if necessary or in response to complaints.

Inspection criteria include:

• Appropriateness of ingredients used,
• Compliance with production methods,
• Product appearance,
• Compliance with baking and labeling requirements for products baked in black ovens,
• Preparation and labeling conditions for frozen products,
• Correct use of the geographical indication designation and emblem.

During inspections, services may be obtained from public or private institutions or experts as needed. Legal proceedings are initiated by the entity that registered the geographical indication.

Bursa Cevizli Lokum (generated by artificial intelligence.)