Midyat Tandır Bread

Midyat tandır ekmeği is a traditional bread variety unique to the Midyat district of Mardin Province, officially registered with a geographical indication. The dough is prepared using flour derived from Sorgül (Soruk) wheat, water, fresh yeast, and salt. The dough is shaped into a circular form, and its surface is coated with a mixture of egg yolk and anise seed. This bread has a thin crust and a firm interior, and is baked by sticking it to the inner surface of a tandır oven, reaching a weight of 470–500 grams after baking.

Distinctive Characteristics

Midyat tandır ekmeği is produced using flour from the Sorgül (Soruk) wheat variety, along with water, fresh yeast, and salt. The bread has a thin crust and a firm interior. Another defining feature is the surface coating of a mixture of egg yolk and anise seed, which contributes significantly to both its visual appearance and flavor profile.

Midyat tandır ekmeği is shaped into a circular form and, after baking, weighs between 470 and 500 grams. The Sorgül wheat used contains approximately 17% plant-based protein, a key factor in determining the bread’s nutritional value.

Recipe/Production Method

The production process of Midyat tandır ekmeği consists of specific stages. The ingredients used per loaf are approximately as follows:

• 400–500 grams of flour derived from Sorgül (Soruk) wheat
• 200–300 ml of warm water
• 12 grams of fresh yeast
• 12 grams of salt

During dough preparation, flour is placed in a container. Warm water, yeast, and salt are added to it. The dough is kneaded for 45–60 minutes. After kneading, the dough is covered with a light dusting of flour and left to rest for 2–3 hours to ferment.

Once fermentation is complete, the dough is shaped into circles and allowed to rest for an additional 15 minutes. The surface of the dough is then coated with a mixture prepared from egg yolk and anise seed.

In the baking stage, the shaped dough pieces are adhered to the inner surface of a tandır oven and baked for approximately 30 minutes. After baking, the loaves are removed from the oven, and their top and bottom surfaces are cleaned using brushes, cloths, or similar tools.

The weight of the baked Midyat tandır ekmeği ranges between 470 and 500 grams.

Storage Conditions

After baking, the surface of the loaves is covered to prevent drying and allowed to rest for approximately 1 hour. Once completely cooled, Midyat tandır ekmeği is packaged in food-safe materials for sale. Storage must be carried out in cool, odor-free, and dry environments.

Geographical Link and Reputation Link

The Sorgül (Soruk) wheat used in the production of Midyat tandır ekmeği is cultivated exclusively within the defined geographical boundaries. Due to its historical significance within Midyat’s culinary culture and the direct connection between the raw material and the region, a strong reputation link exists between the product and its geographical origin. Accordingly, all stages of production must be carried out within the administrative boundaries of the Midyat district of Mardin Province.

Monitoring Mechanism

The production and compliance of Midyat tandır ekmeği with its registered specifications are monitored under the coordination of the Midyat Municipality. The monitoring body is composed of a three-member committee made up of expert representatives from the following institutions:

• Midyat Municipality
• Midyat Chamber of Agriculture
• Midyat District Directorate of Agriculture and Forestry

Inspections are conducted regularly once a year, and may also be carried out at any time when deemed necessary or upon complaint. The scope of inspections includes:

• Compliance of ingredients used in production with registered specifications
• Adherence to the approved production method
• Correct usage of the term “Midyat Tandır Ekmeği” and the registered emblem

The monitoring body may obtain expert support from public or private institutions, or may procure such services from individuals or legal entities employed by these institutions. The Midyat Municipality, as the registering authority, is responsible for initiating legal procedures to protect the product’s rights.