Kayseri Nevzinesi is a traditional dessert unique to the province of Kayseri, prepared by baking dough made from flour, oil, walnuts, tahini, vinegar, and baking powder, then pouring syrup made with grape molasses over it. Registered with a Geographical Indication as a Designation of Origin on November 22, 2021, this dessert holds a symbolic place in Kayseri’s culinary culture, particularly associated with special occasions and hospitality.

Distinctive Features

Nevzine is one of the rare desserts that retains its firm dough texture even after being soaked in syrup. It is known for its crumbly structure, resistance to softening, and for being served cold. It is typically cut into 6–7 cm square slices. It is recommended to be produced and consumed on the same day, as this is crucial for both taste and texture.

The oil mixture used in the dessert consists of vegetable oil, butter, and olive oil. Tahini, grape molasses, and coarsely chopped walnuts are the key ingredients that define Nevzine’s distinctive flavor. The dough is pressed by hand into the baking tray, which is why the phrase “pressing Nevzine” (nevzine basmak) is traditionally used instead of “making Nevzine.”

Cultural Context

Kayseri Nevzinesi is a traditional dessert served during religious holidays, weddings, engagement ceremonies, and Ramadan iftar meals. Offering Nevzine to women who have recently given birth is a long-standing tradition in Kayseri. In the past, when home ovens were uncommon, Nevzine was baked in neighborhood ovens and was regarded as a dessert reserved for important days and special guests. Today, it is also commonly prepared in home kitchens.

Production Method

Nevzine is prepared in trays of specific dimensions (for example, 27×40 cm). Half of the flour is placed in the tray, forming a well in the center, and kneaded with a mixture of oil, water, tahini, vinegar, and baking powder. The remaining flour is added gradually, and the walnuts are incorporated at the final stage. The dough is pressed by hand into the tray, scored with a fork, and baked at 180°C for 30 minutes. Once cooled, it is sliced and syrup made from grape molasses is poured over it. The syrup contains white sugar, water, grape molasses, and a few drops of lemon juice. After soaking, the dessert should have a thickness of 1–2 cm.

Geographical Boundary and Inspection

All production stages of Kayseri Nevzinesi take place exclusively within the borders of Kayseri province. The dessert’s reputation is directly linked to this geographical boundary. Inspections are carried out under the coordination of the Kayseri Chamber of Commerce by a committee of at least four members representing the Kayseri Branch of the Chamber of Food Engineers, Talas Municipality, and Kocasinan Municipality. These inspections occur at least once a year, and may also be conducted upon complaint. Inspection criteria include the suitability of ingredients, product shape, texture, adherence to production methods, and correct use of the Geographical Indication mark.