Kayseri Tepsi Mantı

Kayseri Tepsi Mantısı is a traditional dish from Kayseri, consisting of square-shaped dough parcels filled with raw minced meat, closed with the top left open, arranged upright in a tray, baked, and then cooked on the stove with a tomato-based sauce before serving. It was officially registered as a geographical indication on 05.04.2022 by the Kayseri Chamber of Commerce under the Industrial Property Law No. 6769, with protection effective from 09.08.2021.

Definition and Distinctive Characteristics

Kayseri Tepsi Mantısı is prepared by placing a filling of raw minced meat into square-cut dough pieces, sealing them in a distinctive manner, baking them, and then cooking them on the stove with a tomato-based sauce. The tops of the dumplings remain open, and they are arranged upright in the tray without gaps. The production process has been shaped by the specific conditions of Kayseri Province, establishing a direct link between the product and its geographical origin.

Production Method

The dough is made by kneading wheat flour, water, salt, and egg. The minced meat filling consists of lean minced meat, salt, black pepper, red pepper powder, and finely chopped onion with its moisture removed. The dough is rolled out and cut into 3x3 cm squares, each of which receives 8–10 grams of the meat filling. The dough is folded in half and the edges are sealed, leaving the filling exposed at the top.

The prepared dumplings are arranged upright in a tray greased with butter. A mixture of olive oil and butter is spread over the top. After being preheated to 230 °C, the tray is baked for 3–5 minutes, then roasted at 180–200 °C for 25 minutes. The tray is allowed to rest for 15–20 minutes, after which tomato-based sauce is added and the dish is cooked on the stove for 5–6 minutes. During serving, a yogurt-based sauce is placed in the center of the tray.

The yogurt-based sauce may include garlic, according to preference. The dish is served hot in the same tray in which it was prepared.

Shelf Life and Storage

After baking and cooling, if vacuum-packed under modified atmosphere, the product has a shelf life of two months. If shock-frozen at -18 °C and vacuum-packed, its shelf life extends to six months. Vacuum-packed products must be stored in a refrigerator.

Geographical Boundary and Production Conditions

All stages of production for Kayseri Tepsi Mantısı are carried out exclusively within the boundaries of Kayseri Province. The reputation and production method of the product are directly tied to this geographical area.

Monitoring

Monitoring of the product is conducted by a three-member authority coordinated by the Kayseri Chamber of Commerce, comprising experts from Talas Municipality, Kayseri Metropolitan Municipality, and the Kayseri Chamber of Commerce. Inspections are carried out at least once a year, and may be conducted at any time as needed or upon complaint. The production ingredients, sealing method, production technique, packaging, storage conditions, and compliance with the geographical indication mark are all subject to inspection.