Hakkari Kadesi

Hakkari Kadesi is a traditional bakery product unique to Hakkari Province in Türkiye, prepared using conventional methods. Registered as a geographical indication on 16 January 2023 by the Turkish Patent and Trademark Office, Hakkari Kadesi is an important product reflecting the cultural and gastronomic heritage of Hakkari Province. The registration process was conducted under Law No. 6769 on Industrial Property, and the product’s geographical boundary is limited to Hakkari Province. The term “Hakkari Kadesi” and the geographical indication emblem must be clearly visible on the product packaging or at the production site.

Hakkari Kadesi (Turkish Patent and Trademark Office)

Product Description and Distinctive Characteristics

Hakkari Kadesi is made by filling handmade dough with a special filling and baking it after sprinkling egg, sesame, and/or anise seed on top. No kitchen tools such as rolling pins or boards are used to roll out the dough; instead, the dough is entirely shaped by hand using a traditional technique called “nakış atma.” The product is typically prepared in circular or semi-circular forms. The ingredients and production method distinguish Hakkari Kadesi from other types of breads.

Historical and Cultural Significance

Hakkari Kadesi is traditionally prepared by the local community using the imece method, especially during religious holidays and special occasions. It is shared with those in need and served at breakfast tables, weddings, and various ceremonies. Its presentation as a gift during visits reinforces its social and cultural importance. Known locally as “kade,” this bread has become a symbol of Hakkari’s traditional baking heritage.

Production Method

Ingredients (8 portions / 8 servings)

• Filling:
• • 1 kg special-purpose wheat flour
  • 750 g butter or margarine
  • 200 g crushed walnut kernels
  • 150 ml sunflower oil
  • 25 g salt
• Dough:
• • 2 kg special-purpose wheat flour
  • 500 ml warm water
  • 400 g butter or margarine
  • 100 ml sunflower oil
  • 40 g fresh yeast
  • 30 g white sugar
  • 30 g salt
• Topping:
• • 3 eggs
  • 100 g sesame and/or anise seed

Production Steps

1. Filling is prepared: Sunflower oil and butter are melted in a pot. Flour is gradually added and stirred until browned. Crushed walnuts and salt are added, then the mixture is left to cool.
2. Dough is kneaded: Flour is placed in a bowl and a well is made in the center. Melted butter, water, yeast, sugar, and salt are added and kneaded into a soft, non-sticky dough.
3. Dough is rested: The dough is shaped into a ball, coated with sunflower oil, and left to rest at room temperature for 30 minutes.
4. Pieces are formed: The dough is divided into portions and rolled out by hand on a floured surface. The filling is placed inside and sealed, then left to rest for 10 minutes.
5. Shaping: Each piece is flattened to the size of a palm and shaped by hand using the traditional “nakış” technique on the edges and surface.
6. Topping is applied: Egg is brushed on top, followed by sesame and/or anise seed.
7. Baking: The product is baked in a preheated stone oven or tandır at 160–180 °C, using top and bottom heat.
8. Cooling and serving: The product is partially cooled at room temperature before serving.

Geographical Boundary and Oversight

The entire production of Hakkari Kadesi must take place within the boundaries of Hakkari Province. The manual kneading, rolling, and baking stages require skilled craftsmanship and are monitored to preserve the product’s distinctive characteristics. Oversight is conducted at least once a year by a committee of at least three members coordinated by the Hakkari Chamber of Commerce and Industry in collaboration with the Hakkari Provincial Directorate of Agriculture and Forestry. Any non-compliance identified during inspections is reported to the relevant individuals or institutions, and necessary corrective measures are taken.