Mardin kiliçesi / Mardin kiliçe çöreği is a traditional pastry registered with geographical indication, unique to the province of Mardin and consumed during religious and social ceremonies. This product is prepared by shaping dough made from wheat flour, fat, sugar, milk, baking powder or yeast, and various spices into a ring form and baking it. The dough incorporates spices such as anise, ground mahlep, coconut-besbase, fennel, cinnamon, ginger, and clove, while the surface is decorated with egg wash and, optionally, almond pieces.
Distinctive Characteristics
This pastry has historically been associated with numerous religious and social rituals in Mardin, gaining a prominent place in community life through its consumption during religious holidays, engagement and wedding ceremonies, Christmas, baptism, Easter, and funeral rites.
During engagement ceremonies, kiliçeler are typically produced in large, round shapes and heavily decorated with almond pieces. In Christian religious practice, kiliçeler are shaped into various forms such as animals, plants, or woven patterns during the Christmas season. During Easter, eggs are incorporated into the dough. For baptism ceremonies, pastries are shaped into various figures with generous amounts of mahlep and almond added to the dough. In funeral pastries, spice usage is kept to a minimum; water is preferred over milk in dough preparation, and mahlep and almond pieces are omitted. Kiliçeler prepared for funeral rites are offered to guests attending condolences and distributed after the mevlit recitation on the third day following the burial.
The product is also known by various local and vernacular names, including kilice, kliçe, iklice, kuliçe and külünçe.
Recipe/Production Method and Ingredients
Today, Mardin kiliçesi / Mardin kiliçe çöreği is commercially produced in two distinct forms: yeasted and non-yeasted.
Non-Yeasted Production
The typical ingredients used in non-yeasted production are:
- 1 kg wheat flour
- 250 g butter and/or margarine
- 250 g white granulated sugar
- 250 ml milk
- 250 ml sunflower and/or olive oil
- 30 g baking powder
- Spice varieties (approximately 5 g each): anise, ground mahlep, coconut-besbase, fennel, cinnamon, ginger, clove
- Egg wash and peeled almond pieces for topping
- Water and egg may optionally be added to the dough.
The production process begins with melting the butter and/or margarine. The melted fat is then mixed with wheat flour, white granulated sugar, milk, sunflower and/or olive oil, baking powder, and selected spices to form a homogeneous dough. Water and egg may be added optionally at this stage.
After kneading, the dough is divided into small balls. Each ball is rolled on a work surface or by hand into a strand approximately the thickness of a little finger, then joined at both ends to form a ring. The shaped kiliçeler are brushed with previously beaten egg wash. Peeled almond pieces may be placed at the point where the strands are joined.
The prepared kiliçeler are arranged on trays and baked in an oven preheated to 160–180 °C for approximately 15–20 minutes, depending on oven type. After baking, they are removed from the oven and allowed to cool. Once cooled to room temperature, the pastries are classified by count or weight and sold in bulk or packaged form with labeling compliant with regulations.
Yeasted Production
The typical ingredients used in yeasted production are:
- 1 kg wheat flour
- 250 g butter and/or margarine
- 250 g white granulated sugar
- 250 ml milk
- 100 ml sunflower and/or olive oil
- Spice varieties (approximately 5 g each): anise, ground mahlep, coconut-besbase, fennel, cinnamon, ginger, clove
- 50 g fresh yeast or 10 g dry yeast
- Egg wash and peeled almond pieces for topping
- Water and egg may optionally be added to the dough.
Production begins in the same manner, with melting the butter and/or margarine. The melted fat is mixed with wheat flour, granulated sugar, milk, sunflower and/or olive oil, yeast, and spices to form a homogeneous dough. Water and egg may be added optionally at this stage.
The prepared dough is left to ferment for approximately 2–3 hours. After resting, the dough is divided into small balls. Each ball is rolled on a work surface or by hand into a strand approximately the thickness of a little finger, then joined at both ends to form a ring. The shaped kiliçeler are brushed with beaten egg wash, and peeled almond pieces may be placed at the junction point.
The pastries placed on trays are baked in an oven at 160–180 °C for approximately 15–20 minutes. After removal from the oven, they are cooled and, once at room temperature, classified by count or weight and sold in bulk or packaged form with labeling compliant with regulations.
Geographical Boundary and Production Area
Mardin kiliçesi / Mardin kiliçe çöreği is a product intrinsically linked to the province of Mardin. The ingredients that define its characteristics, the production method, and the artisanal skills involved have developed within this geographical region. Therefore, all stages of production must be carried out within the designated geographical boundary, namely the province of Mardin.
Geographical Indication, Usage and Control
Mardin kiliçesi / Mardin kiliçe çöreği holds a geographical indication registration under the category of “certification mark.” The registered designation “Mardin Kiliçesi / Mardin Kiliçe Çöreği” along with the certification mark emblem must appear either on the product itself or its packaging. In cases where this is not feasible, the designation and emblem must be displayed in a clearly visible location within the production facility.
Control activities are coordinated by the S. S. İpekyolu Kadın Çevre Kültür ve İşletme Kooperatifi. The control body consists of at least three members representing the following institutions:
- S. S. İpekyolu Kadın Çevre Kültür ve İşletme Kooperatifi
- Artuklu District Directorate of Agriculture and Forestry
- Mardin Branch of the Chamber of Food Engineers
- Mardin Artuklu University
Inspections are conducted at least once annually. Additional inspections may be carried out upon complaint or when deemed necessary. Inspection results are reported in accordance with Law No. 6769 on Industrial Property and are submitted annually by the S. S. İpekyolu Kadın Çevre Kültür ve İşletme Kooperatifi to the Turkish Patent and Trademark Office.
During inspections, compliance with the correct use of the geographical indication, the suitability of ingredients used in production, and adherence to the prescribed production method are verified. Any identified non-conformities and required corrective measures are communicated to the relevant individual, institution, or organization. The control body may utilize experts from public or private institutions or procure services from such experts. Additionally, the registering organization is responsible for initiating and pursuing any necessary legal proceedings to protect the rights associated with the geographical indication.
