Göynük Kabaklı Yufka Tatlısı

Göynük Kabaklı Yufka Tatlısı is a traditional dessert unique to the Göynük district of Bolu province, registered with a geographical indication. It is a pastry characterized by layering thin dough with a filling made from pumpkin, onion, and mint, baked on a clay griddle, soaked in a milk-based syrup, then rolled into a cylindrical shape and served in copper vessels.

Definition and Distinguishing Characteristics

The dessert is recognized by its preparation on a clay griddle and serving in copper vessels. The inclusion of onion and mint in the filling creates a sweet-savory flavor profile. It is sweetened with a syrup made from milk, and after absorbing the syrup, it is rolled into a cylindrical shape for presentation. These preparation, serving, and presentation methods are the key features that distinguish it from similar desserts.

Geographical Indication and Control

The product was registered on 07.12.2020 under registration number 619 with the status of “Geographical Indication.” The geographical boundary is defined as the Göynük district of Bolu, and all stages of dessert production must take place within these limits. Inspections are conducted at least once a year, and as needed, by a commission composed of representatives from relevant public institutions, universities, and cooperatives, coordinated by the Göynük Municipality. During inspections, the production method, ingredients used, and correct application of the geographical indication emblem are verified.

Ingredients

Dough

· 250 grams wheat flour

· 1 egg

· 1 teaspoon salt

· 1 glass of water (approximately 200 ml)

Filling

· 3–4 kg pumpkin

· 1 medium-sized dried onion

· 1 glass of liquid oil (approximately 100 ml)

· 1 bowl of powdered sugar (approximately 300 grams)

· 4 tablespoons dried mint

· 1 teaspoon salt

Syrup

· 2 glasses of milk (approximately 400 ml)

· 1 glass of powdered sugar (150–170 grams)

· Half a tablespoon of butter (approximately 50 grams)

Preparation

The filling is prepared by sautéing finely chopped onion in liquid oil, then adding grated pumpkin, sugar, and salt, and cooking until tender. Finally, dried mint is added. Separately, the dough ingredients are mixed, rested, and rolled out into thin sheets. Two methods can be applied: either two sheets of dough with the filling between them are baked together on the griddle, or pre-baked sheets are layered with the filling and folded. After baking and cooling, the pumpkin yufka is sliced and soaked in warm milk syrup. The syrup-soaked slices are then rolled into cylinders and served in copper vessels.