Kütahya Tosunumu

Kütahya Tosunumu is a unique type of börek specific to the province of Kütahya and was registered as a geographical indication by the Turkish Patent and Trademark Office on 25 November 2024. This product, registered by the Kütahya Chamber of Commerce, is an important part of Kütahya’s culinary culture with a long history and a strong association with its geographical boundaries.

Definition and Distinctive Characteristics

Kütahya Tosunumu is a börek made by rolling dough prepared from flour, water and salt into thin sheets using a rolling pin, layering them with a mixture of crushed poppy seeds and oil, folding them into a layered bundle shape, and baking them in an oven after filling with a lentil-based paste. This börek is produced exclusively within the geographical boundaries of Kütahya province and is consumed daily. Its distinctive features lie in the thinness of the dough, the layering with crushed poppy seed mixture, and the preparation with a lentil-based filling.

Production Method

Dough Preparation

The dough for Kütahya Tosunumu is prepared using 1 kg of special-purpose wheat flour, 30 g of salt and 500–600 ml of water. The ingredients are kneaded in a deep bowl until a moderately soft dough is obtained. The dough is then rested at room temperature for 5–10 minutes to allow homogenization. Meanwhile, 250 g of crushed poppy seeds are mixed homogeneously with 200 ml of sunflower oil, and 150 g of butter or margarine is brought to room temperature. The rested dough is divided into four portions of approximately 400 g each. Each portion is rolled out on a clean surface into very thin sheets using a rolling pin and slightly stretched to achieve further thinness. The surface of each sheet is first brushed with butter, then covered with the poppy seed mixture, and folded from the edges to form a layered bundle. This process is repeated for all portions, and the dough is rested for 30 minutes.

Filling Preparation

For the filling, 250 g of green lentils are boiled in enough water until tender. The boiled lentils are drained and mixed with 10 g of salt, 5 g of black pepper and 5 g of dried mint. The mixture is left to cool.

Börek Assembly and Baking

The rested dough portions are rolled out to a thickness of approximately 1 cm and cut into 10 cm × 10 cm squares. One tablespoon of the lentil filling is placed in the center of each square, and the top and bottom edges are folded over to seal the package. The böreks are arranged on a baking tray, the remaining poppy seed mixture is brushed over their upper surfaces, and they are baked in an oven at 200–220 °C for 20–30 minutes.

Usage and Inspection

The designation “Kütahya Tosunumu” and its geographical indication emblem appear on the product itself or its packaging. If this is not feasible, they are displayed in a clearly visible location within the production facility. All stages of production take place within the boundaries of Kütahya province. Inspections are conducted annually by a four-member inspection body composed of two experts from the Kütahya Chamber of Commerce and two from the Kütahya Provincial Directorate of Agriculture and Forestry, under the coordination of the Kütahya Chamber of Commerce. Additional inspections may be carried out as needed or upon complaint. During inspections, the suitability of ingredients, compliance with production methods and correct use of the geographical indication emblem are verified.