Karaman Tahinli Pide

Karaman tahinli pide is a traditional baked product specific to the city of Karaman in Türkiye’s Central Anatolia Region, and it was officially registered with a geographical indication on 9 January 2024. The registration was carried out by the Karaman Provincial Directorate of Agriculture and Forestry under Law No. 6769 on Industrial Property, formally recognizing the product’s exclusive link to its geographical origin.

This product is made by baking dough prepared with bread wheat flour, pressed fresh yeast, salt, tahini, butter, and water in a stone oven over wood fire. Ground walnut kernels may be added optionally. The ready-to-eat form is disc-shaped, 25–30 cm in diameter, and crisp in texture. Its color ranges from cream tones to dark brown. When broken by hand, it reveals a fibrous interior structure, with a thickness varying between 0.6 and 1 cm.

Karaman tahinli pide has deep roots in Karaman’s culinary culture. This historical connection necessitates that the product be produced exclusively within the geographical boundaries of Karaman Province; all production, processing, and packaging activities must occur within this defined region.

The following ingredients are used to produce 600–620 units of Karaman tahinli pide:

• 100 kg bread wheat flour
• 2 kg pressed fresh yeast
• 2 kg salt
• 80 liters tahini
• 25 kg butter
• 50–60 liters water
• 10 kg ground walnut kernels (optional)

The dough is prepared by mixing flour, water, salt, and yeast, then left to rest for two hours. It is then divided into portions of 150–170 grams each. Each portion is flattened by hand, and approximately 130 ml of tahini and 40 grams of melted butter are spread over the surface and mixed in. The dough is then rolled into a cylinder, rested for 20 minutes, and coiled upon itself to form a disc shape. Ground walnut kernels may be added during the rolling stage if desired. The product is baked in a stone oven over wood fire for approximately five minutes. Cooling takes two hours, after which the pide is packaged in food-safe transparent bags, either individually or in pairs.

The production of Karaman tahinli pide is inspected at least once per year under the coordination of the Karaman Provincial Directorate of Agriculture and Forestry. The inspection body consists of one expert representative each from Karaman Municipality, Karamanoğlu Mehmetbey University Department of Food Engineering, and the Karaman Provincial Directorate of Agriculture and Forestry. Inspections verify the suitability of ingredients, adherence to the traditional production method, and correct use of the geographical indication mark. Expert support from public or private institutions may be sought when necessary.