Hakkari Lalaped Sweet

Hakkari Lalaped Sweet is a traditional dessert protected under a geographical indication, registered by the Hakkâri Chamber of Commerce and Industry and granted protection under Law No. 6769 on Industrial Property as of 13 June 2024. The application was submitted on 18 July 2022 and registered under number 1601. The product classification is “Bakery products, confectionery products, dough-based items and sweets”.

The term “Hakkari Lalaped Sweet” together with the geographical indication logo must appear on the product packaging or directly on the product itself. If this is not possible, it must be displayed in a clearly visible area within the establishment.

This dessert is prepared by pouring a fluid batter made from eggs, sugar, milk, liquid oil, walnuts, yogurt, baking soda or baking powder, flour, and optionally vanilla into hot oil using a spoon and frying until cooked, followed by a brief dip in syrup. At the serving stage, crushed walnuts are sprinkled on top.

The dessert is obtained by deep-frying in oil and must be consumed immediately after preparation. It differs from other known sweets in that it contains walnuts, unlike egg-based desserts, and includes yeast and eggs, unlike lokma sweet. Additionally, its internal structure contains very little air space.

Hakkari Lalaped Sweet holds a special place in Hakkâri cuisine and has long been prepared during religious holidays, gatherings, and especially during the month of Ramadan. This gives the dessert a strong association with the region.

Walnuts grown in Hakkâri are preferably used in this dessert. Below are the required ingredients and preparation steps for a six-serving portion:

• For the Batter
• • 200 ml milk, 200 ml liquid oil, 50 g crushed walnut kernels, 2 medium eggs, 85 g powdered sugar, 8 g baking soda or baking powder, 40 g yogurt, 250 g flour, and optionally 8 g vanilla.
• For the Syrup
• • 500 g powdered sugar, 500 ml water, half a lemon.
• For Frying
• • 500 ml sunflower oil.
• For Serving
• • 100 g crushed walnuts.

First, eggs and sugar are beaten together. Then milk, liquid oil, walnuts, yogurt, baking soda (or baking powder), flour, and optionally vanilla are added to obtain a fluid batter. This batter is left to rest at room temperature for approximately 10 minutes.

To prepare the syrup, sugar and water are mixed and simmered over low heat. Immediately before turning off the heat, lemon is added and the syrup is left to cool.

During frying, the liquid oil is thoroughly heated in a deep pot. Spoonfuls of the prepared batter are dropped into the oil. The pieces are turned until they turn a deep red color like pomegranate seeds. The fried pieces are removed using a skimmer and immersed in lukewarm syrup for 5–10 seconds before being transferred to serving plates. Crushed walnuts are generously sprinkled on top during serving.

Hakkari Lalaped Sweet must be produced in accordance with its traditional recipe and preparation method. Due to the direct link between the product’s reputation and Hakkâri province, all production, processing and serving activities must take place within the boundaries of Hakkâri province. Additionally, walnuts cultivated in the Hakkâri region are preferred whenever possible.

Monitoring procedures are carried out under the supervision of the Hakkâri Chamber of Commerce and Industry. The inspection team consists of at least three experts representing the Chamber of Commerce and Industry, the Provincial Directorate of Culture and Tourism, and the Provincial Directorate of Agriculture and Forestry.

Inspections are conducted at least once annually. Additional inspections may be carried out upon complaint or if deemed necessary. The main criteria monitored include the suitability of ingredients listed in the recipe, adherence to the registered preparation method, and the correct use of the geographical indication emblem alongside the term “Hakkari Lalaped Sweet”.