Malatya Oiled Bread

Malatya Yağlı Ekmeği is a protected geographical indication bread variety unique to the province of Malatya. The dough is prepared using bread wheat flour or whole wheat flour, water, salt, margarine oil (preferably butter), and fresh yeast. After shaping, the surface is brushed with egg yolk and sprinkled with sesame and anise seed, then baked in wood-fired or natural gas-powered stone ovens. This bread weighs approximately 100 grams, has a diameter of 20 cm and a thickness of 1 cm, and is distinguished by distinct fingernail impressions on its surface.

Physical Characteristics

Malatya Yağlı Ekmeği is produced from a dough made of bread wheat flour or whole wheat flour, water, salt, margarine oil (preferably butter), and fresh yeast. The surface of the prepared dough is brushed with egg yolk and sprinkled with sesame and anise seed. The product is then baked in wood-fired or natural gas-powered stone ovens.

The average weight of the baked bread is approximately 100 grams. It has a circular shape with a diameter of about 20 cm and a thickness of approximately 1 cm. Prominent fingernail impressions, made by pressing the dough with fingertips, are clearly visible on its surface. Malatya Yağlı Ekmeği is served warm on the day of production and sold in packaging suitable for food contact.

Oven Characteristics

The stone ovens used to bake Malatya Yağlı Ekmeği play a crucial role in developing its characteristic properties. These ovens are specially constructed to maintain high temperatures over extended periods. The oven base is shaped like a quarter sphere with a semicircular profile and consists of layered materials: red clay at the bottom, followed by layers of lime, salt, glass powder, and karataş stone as insulation. The spherical section contains stone, red clay, salt, brick, and concrete materials. The oven entrance is approximately 1 meter wide and 70 cm high. Above the entrance is a chimney for smoke exhaust, and a bellows system allows air to enter the interior. Approximately 35% of the oven base is designated for the fire.

Recipe/Production Method

The production process of Malatya Yağlı Ekmeği involves the following ingredients and steps (for eight loaves):

• 750 g bread wheat flour or whole wheat flour
• 350 ml water
• 250 g margarine oil (preferably butter)
• 1 egg yolk (for brushing the surface)
• 25 g fresh yeast (Saccharomyces cerevisiae)
• 8 g salt
• 25 g sesame
• 25 g anise seed

The flour, water, yeast, and salt are mixed in a dough mixer for approximately 10 minutes. The specified amount of oil is then added, and mixing continues for an additional 5 minutes. The kneaded dough is transferred to a container and left to rest for 40 minutes. After fermentation is complete, the dough is divided into portions of approximately 130 grams each. These portions are rounded by hand and placed on floured trays, where they are left to rest for a second time for 30 to 40 minutes.

After resting, the dough pieces are shaped on a marble work surface known locally as “peş,” which has been dusted with flour. Each piece is formed into a circular shape with a thickness of approximately 1 cm and a diameter of 20 cm. The surface is brushed with egg yolk, fingernail impressions are made by pressing with fingertips, and sesame and anise seed are sprinkled on top. The shaped dough is baked in wood-fired or natural gas-powered stone ovens at temperatures of 350–400 °C for 4 to 5 minutes until golden brown.

Inspection and Control Procedures

Regular inspections are conducted to ensure compliance with the geographical indication registration requirements for Malatya Yağlı Ekmeği. The inspection process is coordinated by the Yeşilyurt Municipality and carried out by a panel of experts from the Yeşilyurt Municipality, the Malatya Provincial Directorate of Agriculture and Forestry, and the Malatya Provincial Directorate of Culture and Tourism. Inspections are conducted at least once annually as routine practice, with additional inspections carried out when necessary or upon complaint.

During inspections, the suitability of ingredients used in production, adherence to the established production method, and the correct use of the designation “Malatya Yağlı Ekmeği” and its official geographical indication emblem are verified. The inspection body may, when necessary, consult or procure services from experts employed by public or private sector institutions. The registering authority undertakes legal procedures to protect the rights associated with the geographical indication emblem.