Mersin Kerebici

Mersin Kerebici is a traditional dessert from southern Türkiye, made from semolina dough filled with walnut or geographical indication-protected Antep pistachio. It is served with a white foam obtained from the root of the çöven plant. Due to its uniqueness and production method, it was officially registered with a geographical indication in 2019, meaning it can only be produced under this name within the boundaries of Mersin province.

Mersin Kerebici (Türkiye Culture Portal)

Origin

The origin of Mersin Kerebici dates back to the 1940s, when Arab-origin families in Mersin city center, engaged in confectionery and sugar crafts, began producing it. Initially made in limited quantities during Ramadan and holidays and sold from hand carts, kerebiç gradually gained popularity among the public and evolved into a dessert produced and consumed throughout the year, not just during Ramadan.

Geographical Indication

Mersin Kerebici is a geographical indication product registered under Türkiye’s Industrial Property Law No. 6769 as a geographical indication. The registration application was submitted by the Mersin Chamber of Commerce and Industry, and on 11 April 2019, the Turkish Patent and Trademark Office granted registration number 426, effective from 19 April 2017, to protect the product.

Mersin Kerebici Recipe

Ingredients

For the Dough

• 4 kg semolina (medium grade, type 3)
• 750 g pastry margarine
• 750 g sunflower oil
• 2 litres water
• 30 g mahlep
• 25 g baking soda
• 150 g grape molasses

For the Filling (optional)

• 15–20 g coarsely chopped walnut kernels or
• 15–20 g coarsely chopped geographical indication-protected Antep pistachio kernels (per kerebiç)

For the Foam (Kaymak)

• 1 kg çöven root
• 5 litres water
• 3.5 kg sugar

Preparation Method

The preparation of Mersin Kerebici follows traditional methods and consists of four main stages: dough kneading, filling and shaping, baking, and foam preparation and presentation.

Dough Preparation

Semolina (preferably medium grade type 3), pastry margarine, sunflower oil, water, mahlep, baking soda, and grape molasses are mixed and kneaded at room temperature for 10–15 minutes until a homogeneous and elastic dough is formed. This dough is then rested for approximately 5–8 minutes before being divided into 25–30 gram pieces. Each piece is indented by hand to form a cavity for the filling.

Filling and Baking

Coarsely chopped walnut kernels or geographical indication-protected Antep pistachio kernels are placed inside the dough pieces, which are then called “kerebiç köftesi.” These are arranged on non-galvanized trays and baked in a wood-fired oven at 300–350 °C for about 15–20 minutes until the tops turn golden brown. The baked kerebiç are then left to cool.

Foam Preparation and Presentation

The çöven roots are soaked in water overnight, then boiled for five hours to extract a green liquid. This liquid is whipped and mixed with sugar to create a thick, white foam. Before serving, a generous amount of this foam is placed on top of each kerebici, and optionally, a sprinkle of cinnamon may be added.