Maraş Samsa

Maraş samsası is a confection produced by boiling a mixture of grape must, wheat starch, and wheat flour over wood fire, drying it into thin layers, cutting it into strips, placing crushed walnut inside, rolling it into triangular shapes, and storing it under pressure in a container for an extended period.

Product Profile and Geographical Indication Type

Maraş samsası belongs to the confectionery product group. It has been registered by the Turkish Patent and Trademark Office as a "geographical name". A geographical name is a type of geographical indication used when all production, processing, and other preparation stages of a product occur within a defined geographical area and the product’s distinctive characteristics are directly attributable to this geographical origin. This registration demonstrates that the unique qualities of Maraş samsası are directly linked to the natural resources and traditional production knowledge of the Kahramanmaraş region.

Maraş Samsası (AA)

Product Definition and Distinctive Characteristics

Maraş samsası is a product consisting of individual pieces 1–1.5 cm thick and weighing 28–35 g each, containing 3–5 g of crushed walnut inside. The grape must used in its production, known locally as "burun suyu", is clarified using soil containing 55–90% CaCO3^【1】. The mixture obtained by boiling grape must, wheat starch, and wheat flour is called "hapsa". The hapsa is spread onto cloths to dry, producing the layered sheets known as "bastık", which form the main component of Maraş samsası. The production of Maraş samsası, particularly the preparation of bastık sheets, requires considerable craftsmanship.

Production Method

All stages of Maraş samsası production take place within the specified geographical boundaries. Grapes and walnuts used in production are sourced from within this region. The following quantities are based on 100 kg of grapes:

• 100 kg grapes
• 1–1.5 kg clarification soil
• 60 L grape must (burun suyu)
• 2 kg wheat starch (entirely for dough)
• 1 kg wheat flour
• 3–5 g crushed walnut kernels per Maraş samsası

Bastık Preparation

1. Grapes harvested in September–November are placed in sacks, mixed with clarification soil, and pressed to extract juice.
2. The extracted grape must is boiled in large cauldrons while foam is skimmed off the surface. After boiling, the must is allowed to settle, producing "burun suyu".
3. Starch and flour are mixed with cold "burun suyu" and added to the cauldron. This mixture, called "hapsa", is cooked over wood fire until it reaches a custard-like consistency.
4. The prepared hapsa is spread onto cloths to a thickness of 2–4 mm. After 24 hours, it is hung on racks to dry for 1–2 days. Once dried, the bastık sheets are carefully separated from the cloths.

Maraş Samsası Preparation

1. The bastık sheets are cut into strips.
2. Crunched walnut kernels are placed at one end of each strip, which is then folded into a triangular shape.
3. The prepared samsas are placed in a container to retain their shape.
4. Maraş samsası is packaged in an airtight manner and can be stored for up to one year in a cool, dry place away from direct sunlight.

Geographical Origin and Boundaries

The geographical boundary for Maraş samsası is defined as Kahramanmaraş Province. This means that the grapes and walnuts used in its production must be sourced within the province’s boundaries, and all production processes must occur within this geographical area.

Registration Process and Details

The application for the geographical indication registration of Maraş Samsası was submitted by the Kahramanmaraş Metropolitan Municipality. The application, numbered C2021/000456, was filed on 3 November 2021. Following the evaluation process, the product was officially registered as a "geographical name" on 7 February 2023 under registration number 1335. The registrant’s address is recorded as 25 A Dulkadiroğlu, Azerbaycan Bulvarı, İsmet Paşa Mahallesi, 46100 Kahramanmaraş.