Konya Kakırdaklı Börek

Konya Kakırdaklı Börek is a bakery product registered on 26.10.2021 under number 932 and attributed to the province of Konya. It is officially registered under the trademark name of the Konya Metropolitan Municipality. Its production is associated with geographical boundaries and possesses a distinctive skill and reputation.

Product Characteristics

Konya Kakırdaklı Börek is made from a soft dough prepared using börek wheat flour, milk, fresh yeast, and white sugar. The filling contains roasted tail fat (kakırdak), dried onion, tomato, green pepper, parsley, black pepper, and red pepper flakes. The baked product has an oval shape.

Production Method

The components and preparation steps for producing Konya Kakırdaklı Börek are as follows:

• Dough Components: First-grade börek wheat flour, warm milk (250 ml), fresh yeast (20 g), water (250 ml), strained yogurt (130 g), liquid oil (130 ml), white sugar (10 g), egg white (1 unit), and salt (12 g).
• Filling Components: Kakırdak (1 glass), dried onion (1 unit), tomato (2 units), green pepper (2 units), parsley (1 bunch), black pepper (10 g), and red pepper flakes (10 g).
• Preparation:
• • For the filling, peel the tomatoes. Chop the onion, pepper, tomato, and parsley. Add kakırdak and spices and mix thoroughly.
  • For the dough, mix warm milk, fresh yeast, sugar, and a small amount of flour; let rest for 10 minutes to activate the yeast.
  • Add the remaining dough ingredients except flour. Knead while gradually adding flour until a soft, slightly sticky dough is obtained. Let the dough ferment for 20 minutes.
  • Shape the fermented dough into oval discs and place the filling on top.
  • Join the edges into long, thin strips without distorting the oval shape.
  • Brush with egg white and bake in a preheated oven at 200°C.

Geographical Boundary

The geographical boundary for Konya Kakırdaklı Börek is the province of Konya. The product’s history, local production method, and artisanal skill establish a direct link to this geographical area. All production stages are carried out within this defined boundary.

Monitoring

Monitoring is conducted under the coordination of the Konya Metropolitan Municipality. The monitoring body consists of four experts representing the Konya Metropolitan Municipality Directorate of Health and Social Services, the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University.

Monitoring is carried out at least once annually, and additionally in response to complaints or as needed. Monitoring criteria include:

• Appropriateness of the components and quantities used in production,
• Compliance with the production method,
• Proper use of the term "Konya Kakırdaklı Börek" and the official trademark emblem.

The monitoring body may obtain services from public or private institutions or qualified experts during inspections.