Erbaa Katmeri

Tokat Province’s Erbaa district is closely associated with a dough-based product prepared using a regional production method. This product, registered under the designation Mahreç işareti, holds an important place in traditional Tokat culinary culture and is served not only during daily meals but also on special occasions such as weddings, holidays, and festivals. The distinguishing feature of Erbaa katmeri lies in the preparation of its dough into 10 to 12 layers, each carefully coated with fat through a skill-intensive process. All stages of production must be carried out within the defined geographical boundary, as the craftsmanship involved is critical to the product’s quality and uniqueness.

Product Characteristics

Erbaa katmeri is made using specially selected wheat flour, water, salt, yeast, walnut kernels or poppy seeds, butter or spreadable oil/margarine, egg yolk, and sesame. The product is distinguished from other types of katmer by its ingredients and unique production technique. Erbaa katmeri can be produced in three varieties: plain, walnut, and poppy seed. Baking is preferably carried out in stone-bottomed ovens, a factor that positively influences the flavor and even cooking of the katmer. It is recommended to serve the product hot to consumers.

Production Method

The production process begins with the use of specified ingredients in predetermined average quantities.

• During dough preparation, flour, salt, yeast, and water are thoroughly kneaded for approximately 20 minutes to obtain a shiny, soft, smooth, and elastic dough.
• The kneaded dough is left to rest for approximately 20 minutes (fermentation).
• The rested dough mass is divided into pieces of approximately 450 grams each.
• After being hand-rolled, each piece is rested again for 20 minutes.
• The rested dough pieces are rolled out into circular shapes with a diameter of approximately 40 cm and a thickness not exceeding 2 cm.
• On half of the rolled dough, only fat is applied for plain katmer, or the relevant filling (walnut-fat or poppy-seed-fat mixture) for walnut or poppy seed varieties, after which the dough is folded in half.
• The filling is again applied to half of the newly folded surface, and the folding process is repeated. This procedure continues until the dough reaches 10 to 12 layers, after which it is returned to a circular shape.
• The layered dough is rested for approximately 30 minutes, then hand-rolled into a circular shape with an average diameter of 25 cm.
• Egg yolk is brushed over the surface and sesame seeds are sprinkled on top.
• Baking is completed in stone-bottomed ovens heated to 250–300°C over a period of 10–15 minutes.
• Once removed from the oven, the products are arranged without overlapping and rested for 15–20 minutes before serving.

Geographical Boundary

The geographical boundary for Erbaa katmeri is the Erbaa district of Tokat Province. The product’s reputation is intrinsically linked to its unique production method and culinary tradition within this geographical area. Therefore, all stages of preparation and processing must be carried out within the registered geographical boundary (Erbaa district).

Monitoring

Compliance of the product with its registered characteristics and production method is monitored by a minimum three-member oversight body coordinated by the Erbaa Municipality, comprising representatives from the Erbaa District Directorate of Agriculture and Forestry and the Erbaa Municipality. Monitoring inspections are conducted at least once annually; additional inspections may be carried out in response to complaints or as deemed necessary. The oversight body verifies the proper use of the geographical indication, adherence to the ingredient list, and compliance with the conditions specified in the “Production Method.” Inspection reports are submitted annually by the Erbaa Municipality to the Turkish Patent and Trademark Office.