Hamsiköy sütlacı is a traditional milky dessert originating from Hamsiköy neighborhood of Maçka district, Trabzon province, Türkiye, and has a geographical indication registration. Prepared with basic ingredients such as rice, milk, and sugar, this dessert achieves its characteristic consistency and distinctive brown crust on the surface through long cooking and baking processes. The distinguishing feature of the product is the use of high-fat natural milks produced in Hamsiköy and its surroundings, and its preparation using traditional methods. Generally served in single-portion earthenware bowls, Hamsiköy sütlacı is one of the elements of regional culinary culture.

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Geographical Location and Features

Hamsiköy is located within the same geographical integrity along with the villages of Çıralı, Güzelyayla, Dikkaya, and Başar. It is situated on the northern slope of Zigana Mountain, in an area with an altitude of 1200–1600 meters.

One of the distinguishing features of Hamsiköy sütlacı is the variation in the milk used in its production, which depends on geographical characteristics. Hamsiköy sütlacı is distinguished not only by the ingredients it contains but also by the source from which the ingredients are obtained, its cooking methods, and consistency properties. It is mandatory that the milk is sourced only from cows fed in natural pastures in the Hamsiköy region. This is the main reason for the geographical indication to be registered as a "designation of origin".

The unique consistency of the sütlaç contains no starch or thickening additives. The product is consumed fresh or in its baked form.

Impact of Climate Conditions

While the Black Sea climate is dominant on the north-facing slopes, with heavy rainfall and lush vegetation observed throughout the year, a continental climate prevails in the south and inner regions. This difference increases the variety of plants growing in meadows and pastures and especially affects the taste of milk. The said vegetation directly influences the feeding of dairy animals, playing a decisive role in the flavor of Hamsiköy sütlacı.

Recipe

Ingredients:

• 1 liter raw cow's milk
• 60 grams rice
• 70 grams granulated sugar
• ½ teaspoon salt

Optional for serving:

• Ground cinnamon
• Crushed hazelnuts

Hamsiköy sütlacı is prepared by controlled cooking of basic ingredients in specific proportions according to traditional methods. In the standard recipe, approximately 60 grams of rice, 70 grams of sugar, and half a teaspoon of salt are used for 1 liter of raw cow's milk. The ingredients used can be increased proportionally. For example, if 20 liters of milk are to be used for production, other ingredients are also multiplied by the same ratio.

The cooking process is carried out in two stages. First, the milk is boiled in one pot, then transferred to another pot with the rice. The boiling mixture is stirred continuously but gently; care is taken not to break the rice grains. The milk and rice are cooked for about 40–45 minutes, then sugar and salt are added, and it is boiled for another 10–20 minutes. The cooking time varies depending on the fat content of the milk used; skimmed milk takes longer to cook. Whether it is cooked is tested by pouring a sample of the mixture from above. If the mixture flows continuously like honey, the product is cooked.

Serving Styles

• Fresh sütlaç: Prepared plainly and consumed warm or cold.
• Baked sütlaç: The top surface is baked to form a dark-colored layer. This method both increases the product's durability and gives it a different aromatic layer.
• During serving, cinnamon and/or hazelnuts can be added optionally. However, these ingredients are not part of the basic recipe; they are optional presentation elements.

Geographical Boundary and Production Area

The entire production process of Hamsiköy sütlacı must be carried out within the geographical boundaries defined by the geographical indication, meaning only in the Hamsiköy town. This includes all stages such as milk sourcing, processing, cooking, and packaging. Production of the product outside these boundaries is not accepted under the scope of registration.

Supervision and Control Mechanism

Inspection activities are carried out under the coordination of the Maçka Chamber of Tradesmen and Artisans, by two experts assigned from the Chamber and the Maçka District Directorate of Agriculture and Forestry. Inspections are conducted at least once a year; in case of complaints or when deemed necessary, the frequency of inspections may be increased.

Inspection criteria include:

• Milk being sourced only from local cows,
• Adherence to ingredient proportions,
• Consistency and homogeneity of the sütlaç,
• Absence of any additives,
• Proper use of the geographical indication (visibility within the establishment, packaging, etc.).