Kayseri Börek Aşı (also known as Kayseri Börek Aşı Soup) is a traditional broth-based dish unique to the province of Kayseri, with deep historical roots. It was registered on May 27, 2024, under a protected geographical indication within the scope of Industrial Property Law No. 6769. All stages of production, processing, and related operations take place exclusively within the borders of Kayseri province. The dish holds a significant place in the region’s culinary heritage.

Description and Distinguishing Features

This dish is prepared by adding small pastry pieces, made from dough kneaded with wheat flour, salt, eggs, and water and filled with a minced beef, onion, and spice mixture, into a tomato-paste-based, seasoned soup together with cut noodle dough pieces and boiled green lentils. The shaping and filling of the dough reflect local expertise, making the product strongly tied to its geographical origin.

Kayseri Börek Aşı is a staple on iftar tables during Ramadan. It is commonly prepared in advance at home and stored in freezers. It is also sold in frozen form.

Preparation

The dough is kneaded with flour, eggs, salt, and water, then rested, rolled out into thin circular sheets with a rolling pin, and cut into small squares. Each square is filled with minced meat mixture and folded into a distinctive shape. The filled pastries may be cooked fresh or dried at 160 °C, then packaged in a modified atmosphere and stored in cold storage.

The kesme un çorbalığı (noodle pieces for soup) are obtained by kneading a dough of flour, egg yolk, water, and salt, thinning it with special machines, and cutting it. The pieces, which measure no more than 0.7 cm in length and 0.4 cm in thickness, are dried and packaged.

Cooking Process

For 500 grams of Börek Aşı, a soup base is prepared by sautéing tomato paste, oil, red pepper powder, and dried mint. The pastry pieces are added to the boiling soup and cooked briefly. Boiled green lentils and cut noodle pieces are then added and simmered for a few more minutes. Overcooking should be avoided to prevent the dough from disintegrating. The pastries are considered cooked once they rise to the surface and their color lightens. The dish is served after resting.

Geographical Boundary and Supervision

All stages of production are carried out within the borders of Kayseri province. Inspections are conducted at least once a year by a supervisory body coordinated by the Kayseri Chamber of Commerce and composed of relevant institutions and experts. The components, production methods, and use of the certification of origin label are checked, and public or private organizations may be consulted when necessary.