Kumru, one of the important gastronomic values belonging to Izmir, was registered in 2017 by the Turkish Patent and Trademark Office as a geographically indicated product with an origin mark. This sandwich, which can be prepared both hot and cold, takes its name from its shape resembling a dove (kumru bird). Kumru developed especially in Izmir's Çeşme district, and over time spread throughout the city and to surrounding provinces.

History

The origin of Kumru dates back to the late 19th century. It was first prepared in Izmir with "kumru bread," a type of bread with sesame and special yeast. During this period, kumru was consumed as a cold sandwich, with ingredients such as only Izmir tulum cheese, tomatoes, and green peppers added to it.

Over time, kumru became more popular with its hot version, especially after the 1940s. In this new version, it began to be prepared with delicatessen products such as salami, sucuk (spicy sausage), and melted kashar cheese, and grilled. Thus, kumru became a practical and satisfying meal.

Kumru Bread

The bread, which is the building block of Kumru, is the most important element that distinguishes it from similar sandwiches. Kumru bread is made from a dough similar to simit dough, but softer and less salty. Chickpea yeast or traditional fresh yeast is generally used. These breads, resembling a bird's body in shape, are dipped in molasses water, coated with sesame, and baked in stone ovens.

This special production method ensures that the bread has both a crispy outer crust and a soft inner texture. Within the scope of the geographical indication, it is mandatory for kumru bread to be prepared using this traditional method.

Preparation and Ingredient Composition

• Kumru bread
• Sucuk (spicy sausage)
• Salami
• Kashar cheese
• Butter (spread on the inner surface of the bread)
• Optional: Pickled cucumber, tomato, ketchup, mayonnaise, hot sauce.

When preparing hot kumru in Izmir style, the kumru bread is cut in half, and its inner surface is buttered and grilled. Then, delicatessen products are added and heated again, waiting until the kashar cheese melts. It is usually served together with ayran (a yogurt drink) or a soft drink.

Cold kumru is simpler and usually contains Izmir tulum cheese, tomatoes, and green peppers. This version is preferred as a refreshing snack, especially during summer months.

Cultural and Gastronomic Importance

Kumru holds an important place in the daily life of Izmir's people. Kumru shops located in tourist areas such as Çeşme, Alsancak, and Kordon, are attraction centers for both local and foreign tourists. Kumru is not just a sandwich; it is a cultural symbol reflecting the identity of Izmir cuisine.

This delicious food combines traditional methods with the fast-food concept. It can be easily found in both tradesmen's restaurants and street food stalls. Additionally, it is marketed more widely in big cities through franchised kumru shop chains.

Economic Value and Commercialization Process

The commercialization of Kumru has gained momentum since the 2000s. Spreading beyond Izmir to Istanbul, Ankara, and other major cities, Kumru has become a popular alternative, especially among young people. Today, in many parts of Türkiye, "Kumrucu" (Kumru seller) named establishments serve it with recipes close to the original. However, thanks to the geographical indication, the production conditions of the true Izmir kumru are protected and monitored.