Sandıklı Poppy Seed Tahini Pide

Sandıklı Poppy and Tahini Pide is a dough-based product originating from the Sandıklı district of Afyonkarahisar province, made from wheat flour, sourdough starter, salt, and water. The distinguishing feature of this product is the use of geographically designated Sandıklı poppy paste, tahini, sunflower oil, and white sugar in the filling.

Due to the skill required, particularly in the dough preparation stage, this product holds a traditional place in the regional culinary culture and is typically produced during the month of Ramadan.

It was officially registered on 19.01.2024 under number 1523 as a geographical indication.

Product Characteristics

Sandıklı Poppy and Tahini Pide weighs approximately 500 g. Baked in a stone oven, it has a golden yellow exterior and a crisp outer surface, while its interior remains soft. Thanks to the oily texture of the Sandıklı poppy paste used in the filling, the pide has a flaky, layered structure. The product can be consumed both hot and cold.

Production Method

The dough and filling are prepared in separate stages. All production steps must take place within the geographical boundaries of the Sandıklı district.

• Filling Preparation: Sandıklı poppy paste, tahini, sunflower oil, and white sugar are mixed together in a container to form the filling.
• Dough Preparation: Milled wheat flour, sourdough starter, and salt are combined. Water is gradually added while kneading until a homogeneous and soft consistency is achieved.
• Folding and Resting: The prepared dough is divided into pieces weighing approximately 400–500 g. Each piece is rolled out with a rolling pin to a width of about 10 cm and a thickness of 3–4 cm. The filling is spread evenly over the entire surface, and the dough is folded into four sections. This folded dough is then left to rest at room temperature for approximately 1.5 to 2 hours.
• Baking: The rested dough is rolled out to a length of 40–50 cm and a thickness of 2–3 cm. It is baked in a wood-fired stone oven for 8–10 minutes.

The product can be stored for 2 days at 4 °C, or for up to 3 months at −18 °C when packaged in an airtight manner.

Geographical Boundary

The geographical boundary for Sandıklı Poppy and Tahini Pide is the Sandıklı district of Afyonkarahisar province. Due to its deep historical roots, its significance in local culinary culture, and the skilled production process required, all stages of production—including the sourcing of the wheat flour—must occur within the specified geographical boundaries.

Monitoring

Monitoring is carried out to ensure compliance with the registered characteristics of the product. The monitoring body consists of three members coordinated by the Sandıklı Municipality, including experts from the Sandıklı District Directorate of Agriculture and Forestry and specialists appointed by the Sandıklı Municipality. Monitoring is conducted annually; additional inspections may be carried out if deemed necessary or upon complaint.

The primary criteria assessed during monitoring are as follows:

• Appropriateness of all ingredients and their quantities, with particular attention to the Sandıklı poppy paste.
• Strict adherence to the specified production method.
• Correct use of the term “Sandıklı Poppy and Tahini Pide” and the geographical indication emblem.

The monitoring body may receive support from experts or institutions in the public or private sector during inspection processes.