Karaman Gummak Sweet

Karaman Guymak Sweet is a traditional dessert unique to the Karaman province, prepared using ingredients such as kaymak, wheat flour, and honeycomb honey. This dessert, long known in the region, has become an integral part of Karaman’s culinary culture in both its plain and syrup-soaked forms. The dessert’s distinctiveness lies in the process of toasting wheat flour with kaymak, optionally baking the mixture, and serving it topped with honeycomb honey or sweet syrup. The product, for which an application was submitted by the Karaman Provincial Directorate of Agriculture and Forestry, was registered under geographical indication status with registration number 1419 on 25 July 2023.

Karaman Guymak Sweet distinguishes itself from other flour-based desserts through its use of kaymak and wheat flour. These two key ingredients are slowly toasted over low heat to achieve a dense and uniform consistency. The dessert’s defining feature is its serving method: either topped with slices of honeycomb honey or accompanied by sweet syrup. The toasted mixture is sometimes spread on a tray and baked in an oven, then finished by pouring hot syrup over it. The dessert may be served hot or warm, according to preference.

^{Karaman Guymak Sweet (}Karaman Governorate⁾

• 400 g kaymak
• 5–7 tablespoons wheat flour
• 200 g honeycomb honey

• 500 g kaymak
• 250 ml milk
• 400 g wheat flour
• 800 g powdered sugar
• 750 ml water
• 5 ml lemon juice
• 50 g honey

Kaymak is placed in a pan and heated over a stove until it begins to foam. Once removed from the heat, wheat flour is gradually added while stirring continuously. The mixture is then toasted over medium heat until the flour turns pink. Once the resulting thick mixture achieves an even color and can be shaped, it is transferred to a serving plate. Using a spoon, the surface is smoothed and slices of honeycomb honey are placed on top. Optionally, strained honey may also be added around the edges of the plate.

Kaymak, wheat flour, and milk are mixed together in a pan and toasted over low heat for approximately half an hour. Once the mixture turns pink and reaches the desired consistency, it is spread onto a greased tray and baked in a preheated oven for about 15 minutes until the surface turns golden. Meanwhile, a syrup is prepared by boiling powdered sugar, water, honey, and lemon juice together. The hot syrup is poured over the baked dessert as soon as it is removed from the oven. After allowing the syrup to be absorbed, the dessert is sliced and served.

Karaman Guymak Sweet is one of the traditional desserts of Karaman province that uniquely combines local dairy products and wheat flour. The process of toasting kaymak and flour together, along with the use of locally produced honeycomb honey for serving, defines the product’s regional character. The dessert is prepared and consumed both in rural households and in select confectioneries operating within Karaman province. Consequently, a cultural and historical bond exists between the product and its place of origin.

Monitoring of Karaman Guymak Sweet is carried out under the coordination of the Karaman Provincial Directorate of Agriculture and Forestry. Inspections verify the authenticity of ingredients used, adherence to the prescribed production method, and compliance with the rules governing the use of the geographical indication mark. The inspection body is composed of experts from the Karaman Provincial Directorate of Agriculture and Forestry and the Karaman Association of Bakers, Confectioners, Restaurant Owners, and Food Producers, and inspections are conducted at least once per year.