Konya Tandır Böreği

Konya tandır böreği is a traditional pastry made by placing cheese, minced meat, kakırdak, or potato inside a dough prepared with bread wheat flour, water, salt, and fresh yeast, then baking it in a tandır oven. The pastry is baked in cylindrical tandır ovens made of red clay suitable for food contact. It holds a foundational place in Konya’s culinary culture and reflects the region’s food traditions.

Production Method

To prepare a six-serving Konya tandır böreği, the dough is made from 800 g bread wheat flour, 400 ml warm water, 42 g fresh yeast, 4 g sugar, and 6 g salt. After fermentation, the dough is divided into portions and rolled out. The filling typically consists of a mixture of cheese and onion, although minced meat, kakırdak, or potato may also be used.

The shaped pastries are pressed against the inner walls of a preheated tandır oven. To prevent burning, the surface of the dough facing the fire is moistened, and it is pierced with a metal tool to prevent swelling. The börek, which bakes in approximately 10 to 15 minutes, is removed using a hooked iron tool. Before serving, melted butter is brushed over the surface.

Geographical Indication Information

Konya tandır böreği is a product classified under the category of pastries, bakery and confectionery items, dough-based products, and desserts. Its application for geographical indication status was submitted on 29 September 2022 under reference number C2022/000325 and was officially registered on 3 July 2023 under number 1397. The registering authority is the Konya Metropolitan Municipality, and the defined geographical boundary is the province of Konya. A direct link exists between the product and its geographical boundary due to its strong association with Konya’s culinary culture and its identification with the tandır baking tradition.

Monitoring

Monitoring of production and use of the geographical indication is carried out under the coordination of the Konya Metropolitan Municipality. The monitoring body consists of representatives from the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Chefs Tourism Association, and the Department of Gastronomy and Culinary Arts at Necmettin Erbakan University. Regular inspections are conducted at least once a year, with additional inspections carried out as needed or upon complaint.