Kütahya Dolamber Böreği

Kütahya Dolamber Böreği is a traditional pastry unique to the province of Kütahya, made by preparing a dough from flour, water, and salt, rolling it into thin sheets with a rolling pin, filling it with a potato-based stuffing, arranging it in a spiral pattern on a tray, and baking it in an oven. This börek is an important part of Kütahya’s culinary culture and has a long history with a strong geographical association. It was officially registered as a geographical indication on 25 November 2024 by the Kütahya Chamber of Commerce.

Kütahya Dolamber Böreği is prepared through a simple yet meticulous process. The dough is made by kneading special-purpose wheat flour, water, and salt until it reaches a medium soft consistency, after which it is rested. The sheets are rolled out to approximately 40 cm in diameter and brushed with a mixture of butter and sunflower oil. The filling is prepared by combining boiled and grated potatoes, sautéed dried onion, salt, black pepper, and powdered red pepper. This mixture is placed on the sheets, rolled into cylinders, and arranged in a spiral pattern on a round tray. The börek is baked at 200–220 °C for 20–30 minutes and is prepared for daily consumption.

The preparation of Kütahya Dolamber Böreği for a four-person portion proceeds as follows:

• 500 g special-purpose wheat flour
• 10 g salt
• 200–300 ml water
• 100 ml sunflower oil
• 50 g butter or margarine

• 4–5 potatoes
• 1 dried onion
• 40–50 ml sunflower oil
• 10 g salt
• 5 g black pepper
• 5 g powdered red pepper

1. Dough Preparation: Flour, water, and salt are mixed in a bowl and kneaded until a medium-soft dough is formed. The dough is rested at room temperature for 30 minutes to allow hydration. Meanwhile, the butter and sunflower oil are blended together.
2. Rolling Out the Sheets: The rested dough is divided into six to eight equal portions. Each portion is rolled out with a rolling pin into thin sheets approximately 40 cm in diameter. A mixture of 3–4 tablespoons of the oil blend is brushed evenly over the surface of each sheet.
3. Filling Preparation: The potatoes are boiled and grated. The dried onion is cut into cubes and sautéed in sunflower oil until lightly pink. The grated potatoes, sautéed onion, salt, black pepper, and powdered red pepper are thoroughly mixed to form the filling.
4. Shaping and Baking: Approximately 100 g of filling is placed on each sheet, which is then rolled into a cylinder. The rolls are arranged in a spiral pattern on a round tray, starting from the center. The remaining oil mixture is brushed over the top of the börek. It is baked at 200–220 °C for 20–30 minutes and is ready to serve once cooled.

Kütahya Dolamber Böreği holds a deeply rooted place in the culinary culture of Kütahya province, and all stages of its production are carried out within these geographical boundaries. The uniqueness and quality of the börek are ensured by the use of local ingredients and traditional methods of Kütahya. The product was applied for geographical indication status by the Kütahya Chamber of Commerce on 25 January 2024 and was officially registered as a geographical indication on 25 November 2024. This registration is protected under Law No. 6769 on Industrial Property.

The production standards for Kütahya Dolamber Böreği are inspected at least once annually by a four-member inspection body coordinated by the Kütahya Chamber of Commerce, comprising two experts from the Chamber and two from the Kütahya Provincial Directorate of Agriculture and Forestry. Additional inspections may be conducted as needed or upon complaint. Inspections verify the suitability of ingredients, compliance with production methods, and the correct use of the geographical indication emblem.

The designation “Kütahya Dolamber Böreği” and the geographical indication emblem must appear on the product itself or its packaging. If this is not feasible, they must be displayed in a clearly visible location within the production facility. This ensures the authenticity and quality of the product.