Kadınhanı Tahinli Pide

Kadınhanı tahinli pidesi; a type of pide prepared with basic ingredients such as flour, tahini, kaymak, and butter. This pide has a weight of approximately 730 grams, a diameter ranging from 35 to 40 centimeters, and a thickness between 10 and 15 millimeters. It can be served hot, warm, or cold; additionally, it is commonly consumed by pouring cold syrup on top as desired.

The most distinctive feature distinguishing this pide from similar varieties is a special folding technique applied to the dough. This method ensures that tahini, kaymak, and butter integrate completely with the dough. Moreover, the quality of the flour used imparts a unique elasticity to the dough.

For the production of this pide, "Sarıelek TİP 650" bread flour, derived from hard wheat varieties grown in central Anatolian regions such as the Konya Plain and meeting the TS 4500 standard, is preferred. The tahini used must comply with TS 2589:2006, the butter with TS 1331, and the cream with TS 1864 standards. Optionally, walnut kernels of the Kaman, Yalova, Yavuz, or Maraş varieties may be added.

The original flavor of the pide is also influenced by traditional kneading techniques as well as the construction of the baking oven. These ovens are lined with volcanic and andesitic stones sourced from the Sille region (8 kilometers southwest of Konya). The oven base contains a mixture of glass fragments, salt, and slag. Baking is carried out at approximately 250°C using charcoal fires from hardwood trees such as oak and pine.

• For a 400-gram dough, 250 grams of flour, 2.5 grams of fresh yeast, 150 milliliters of water, and 2 grams of salt are mixed and kneaded until an elastic consistency is achieved.
• The approximately 400-gram dough is manually stretched on a marble surface to a diameter of 30 centimeters. It is then transformed into a thin sheet by flipping it in the air and striking it against the marble surface, similar to the method used for making yufka.
• On the sufficiently expanded dough, 260 grams of tahini and 60 grams of butter or cream at a temperature of 28–30°C are spread evenly.
• Walnut kernels may optionally be added. The dough is then folded inward from the edges.
• The folded dough is kneaded again by hand until it acquires a "tel tel" texture and reaches a medium firmness.
• At the end of this process, a roll approximately 50 centimeters in length is obtained. This roll is placed in a baking container in a spiral shape and left to rest at room temperature for 15 minutes.
• After resting, the dough is flattened by hand to fill the container, and 60 grams of pure tahini are evenly spread over its surface. It is then left to rest at room temperature for an additional 20 minutes before baking.
• The pide is baked for 15 to 20 minutes in a smokeless charcoal fire at 250°C, with continuous movement to ensure even cooking.

The pide, once removed from the oven and cooled, can be consumed without syrup. If syrup is preferred, a thick syrup made from 350 grams of sugar, 200 milliliters of water, and a small amount of lemon salt is prepared and allowed to cool. The cold syrup is poured over the cooled pide and the dish is left to rest for 30 minutes before serving.

The shelf life of the pide is four days at room temperature, seven days in a refrigerator (4–5°C), and 12 months in a deep freezer, provided it is properly packaged.

The production of Kadınhanı tahinli pidesi takes place within the administrative boundaries of the Kadınhanı district of Konya province. Compliance with standards is monitored under the coordination of the Kadınhanı Municipal Council.

Inspections, conducted at least twice annually or upon complaint, involve a commission comprising representatives from the Kadınhanı Agricultural District Directorate, the Chamber of Tradespeople and Artisans, the District Governorate Public Health Center, and the Kadınhanı Municipality. The inspection process includes verifying the suitability of raw materials and confirming that the baking ovens possess the volcanic stone characteristics specified in their registration documents. Samples collected are analyzed at the Konya Food Control Laboratory. The commission evaluates the results and holds the authority to impose sanctions when necessary.