Kayseri Börek Aşı / Kayseri Börek Aşı Soup

Kayseri börek aşı / Kayseri börek aşı çorbası is a traditional soup dish unique to the province of Kayseri with a long-standing heritage. Registered on 27 May 2024 under the Industrial Property Law No. 6769 as a protected geographical indication; this dish can only be produced processed and otherwise handled within the geographical boundaries of Kayseri and holds a significant place in the region’s culinary culture.

Definition and Distinctive Characteristics

The dish is prepared by filling small pieces of dough made from wheat flour salt egg and water with a filling composed of ground beef onion and spices then cooking them together in a tomato paste and spice-infused broth along with cut durum wheat pasta and boiled green lentils. The shaping and filling of the dough are guided by local traditional knowledge thus linking the product intrinsically to its geographical origin.

Kayseri börek aşı is commonly served during iftar meals in Ramadan and is often prepared in advance and stored in freezers. It is also commercially available in frozen form.

Production Method

The dough is made by mixing flour egg salt and water then allowed to rest. It is rolled out with a rolling pin into thin circles and cut into small squares. Each square is filled with the meat mixture and sealed in a distinctive manner. The filled böreks can be cooked fresh or dried at 160 °C then packaged under modified atmosphere and stored in cold storage.

The cut durum wheat pasta is produced by mixing flour egg yolk water and salt into a dough which is then thinned and cut using specialized machinery. These pieces are no longer than 0.7 cm and no thicker than 0.4 cm after which they are dried and packaged.

Cooking Process

For a 500 gram portion of börek aşı the broth is prepared by sautéing tomato paste oil red pepper powder and mint. The böreks are added to boiling water and cooked briefly then boiled green lentils and cut durum wheat pasta are added and simmered for a few more minutes. Overcooking must be avoided to prevent the dough from breaking apart. The böreks are considered cooked when they rise to the surface of the broth and their color lightens. The dish is served after resting.

Geographical Boundary and Oversight

All production stages are carried out within the boundaries of Kayseri province. At least one annual inspection is conducted by a designated authority composed of relevant institutions and experts coordinated by the Kayseri Chamber of Commerce. Production ingredients methods and use of the protected geographical indication are monitored and public or private services may be engaged as needed.