Malatya Kurabiyesi is a traditional cookie produced within the boundaries of Malatya Province and protected by a geographical indication. The dough is prepared by mixing flour made from sun-dried apricot kernels with wheat flour, butter, and powdered sugar. A single sun-dried apricot kernel is placed in the center of each cookie, which is then baked at 240 °C for approximately 15 to 20 minutes. This cookie has a crisp texture that dissolves in the mouth and can be stored for up to six months at room temperature when properly packaged.
Registration Details
Malatya Kurabiyesi was registered as a geographical indication on 7 December 2021 with registration number C2021/000150. The application date is recorded as 30 March 2021. The entity that applied for the geographical indication is the Yeşilyurt Municipality. The municipality’s address is Karakavak Mahallesi, Turgut Özal Bulvarı, Maşti Karşısı No:12, Yeşilyurt/Malatya. The geographical boundary of the product is limited to Malatya Province.
Product Description and Distinctive Characteristics
Malatya Kurabiyesi is a cookie made primarily from a mixture of sun-dried apricot kernel flour and wheat flour, to which butter and powdered sugar are added. Before baking, each cookie weighs approximately 25 grams. During production, a single sun-dried apricot kernel is placed in the center of the shaped dough. After baking, it has a crisp texture that dissolves in the mouth. When stored at room temperature in packaging, it has a shelf life of 6 months. The historical origins of Malatya Kurabiyesi date back to antiquity, and due to its traditional preparation during special occasions in the region, it holds an important place in Malatya’s culinary culture.
Preparation of Sun-Dried Apricot Kernel Flour
The key element that defines the uniqueness of the cookie is the use of sun-dried apricot kernel flour. Its production involves the following stages:
- The apricot fruit is dried in the sun for 5 to 6 days in its whole form.
- After drying, the kernel is separated from the fruit flesh.
- The separated kernels are dried further in the sun for an additional 5 days.
- The shells of the dried kernels are removed.
- The shell-free kernels are ground into flour.
This process imparts unique aromatic and nutritional properties to the product. The sun-dried apricot kernel flour used in Malatya Kurabiyesi is obtained through a skilled technique, which constitutes one of the fundamental reasons for the product’s geographical link to Malatya Province.
Production Method
The ingredients and production steps required to make approximately 60 Malatya Kurabiyesi are as follows:
Ingredients
- 1 kg wheat flour
- 500 g butter
- 500 g powdered sugar
- 300 g sun-dried apricot kernel flour
- Sun-dried apricot kernels (one per cookie)
Production Steps
- Butter, wheat flour, powdered sugar, and sun-dried apricot kernel flour are mixed together.
- The mixture is kneaded for 20 minutes until a homogeneous dough with the softness of an earlobe is obtained.
- The dough is divided into approximately 300-gram portions.
- Each portion is rolled out on a work surface.
- The rolled dough is cut into small pieces the size of a walnut, weighing approximately 25 grams each.
- The pieces are rolled into cookie shapes and arranged on baking trays.
- A single sun-dried apricot kernel is pressed into the center of each cookie.
- The cookies are baked in a preheated oven at 240 °C for approximately 15 to 20 minutes until lightly browned.
- After removal from the oven, the cookies are cooled at room temperature, between 18 and 25 °C, before being offered for sale.
The cookies can be stored at room temperature in packaging for 6 months.
Usage and Labeling
The packaging of Malatya Kurabiyesi must clearly display the product name as “Malatya Kurabiyesi” and the official geographical indication emblem. If these markings cannot be placed on the packaging, they must be visibly displayed at the production facility in a manner easily accessible to consumers.
Geographical Link of Production
The production of Malatya Kurabiyesi is a skilled process, particularly due to the use of sun-dried apricot kernel flour. This distinctive feature establishes a strong link between the product and Malatya Province. Therefore, all stages of production must be carried out within the boundaries of Malatya Province.
Monitoring
The production and commercial distribution of Malatya Kurabiyesi are subject to regular inspections under applicable regulations. These inspections are coordinated by the Yeşilyurt Municipality and carried out by expert representatives from the following institutions:
- Malatya Provincial Directorate of Agriculture and Forestry
- Malatya Provincial Directorate of Culture and Tourism
- Yeşilyurt Municipality
Inspections are conducted at least once annually. Additional inspections may be carried out at any time if deemed necessary or in response to complaints. The main criteria for inspection are:
- Appropriateness of ingredients used in production, particularly sun-dried apricot kernel flour
- Compliance with the established production method
- Correct use of the designation “Malatya Kurabiyesi” and the geographical indication emblem
The inspecting authority may, when necessary, utilize experts from public or private institutions or procure such services. The Yeşilyurt Municipality, as the entity that registered the geographical indication, is responsible for enforcing legal procedures to protect the geographical indication rights.
