Şereflikoçhisar Tahinli Pidesi

Şereflikoçhisar tahinli pidesi is a traditional bakery product unique to the Şereflikoçhisar district of Ankara. This pide is prepared using special-purpose wheat flour, white sugar, yeast, salt, tahini, and margarine, and is recognized for its distinctive production method and the skill required in its preparation. Registered as a geographical indication under Law No. 6769 on Industrial Property, the application was submitted by the Şereflikoçhisar Municipality on 24 January 2021 and officially registered on 10 December 2021. This geographical indication aims to preserve the historical and cultural ties between the product and the Şereflikoçhisar district.

Şereflikoçhisar tahinli pidesi is produced by spreading a mixture of tahini and margarine onto dough made from special-purpose wheat flour, salt, white sugar, yeast, and water, then rolling it out using fine semolina and baking it after applying a mixture of flour and water on its surface. Sesame may be sprinkled on top optionally. The pide can be shaped either as a boat-like form measuring 30–35 cm in length or as a circular form with a diameter of 15–20 cm. The dough is rolled to a thickness of 1–1.5 cm, and the baked pide weighs approximately 300 grams. This pide can be consumed hot or cold and holds an important place in the culinary culture of Şereflikoçhisar, reflecting a tradition that spans generations.

The following ingredients are required for one Şereflikoçhisar tahinli pide:

• 150 g special-purpose wheat flour
• 3 g salt
• 3 g white sugar
• 1.4 g yeast
• 100 g water at room temperature (21–22°C)

• 25 g margarine
• 100 g tahini

• 10 g fine semolina

• 2 litres boiling water
• 200 g special-purpose wheat flour
• 500 ml cold water

1. Dough preparation: Flour, salt, sugar, yeast, and room-temperature water are mixed and kneaded until a dough with the consistency of an earlobe is achieved. The dough is then rested for 15 minutes.
2. Dough ball formation: The rested dough is placed on a marble surface, dusted with flour, rolled into balls, and rested for an additional 10 minutes. Dough balls are prepared daily.
3. Filling application: The rested dough is rolled out into a thin sheet. The tahini and margarine mixture is evenly spread over the surface. The dough is then rolled into a cylinder and rested for 10 minutes to allow the filling to penetrate the dough.
4. Shaping: The cylindrical dough is gently stretched by hand using circular motions three to four times, then rested for two minutes. It is then rolled out on a semolina-dusted surface to a thickness of 1–1.5 cm, forming either a boat shape (30–35 cm) or a circular shape (15–20 cm).
5. Top coating and dimpling: A mixture prepared by whisking cold water and flour, then adding boiling water, is brushed onto the surface of the dough. A shaping technique known as “dimpling” is applied using the fingertips. Sesame may be sprinkled on top optionally.
6. Baking: The pide is baked in a preheated oven at 250°C for 8–10 minutes. The baked pide weighs approximately 300 grams.
7. Display and packaging: The pide is wrapped in food-safe paper for sale. Pides intended for packaging are placed in food-safe cardboard boxes after cooling.

Şereflikoçhisar tahinli pidesi has a strong association with the Şereflikoçhisar district due to its production process and the craftsmanship required at each stage. Prepared using traditional methods, this pide is an integral part of the region’s culinary culture and has a historical legacy. Therefore, all production stages must be carried out within the boundaries of the Şereflikoçhisar district.

The production standards for Şereflikoçhisar tahinli pidesi are monitored by a control body established under the coordination of the Şereflikoçhisar Municipality. This body includes one expert each from the Şereflikoçhisar Municipality, the Şereflikoçhisar District Directorate of Agriculture and Forestry, the Şereflikoçhisar Chamber of Agriculture, and the Şereflikoçhisar Chamber of Tradesmen and Craftsmen. Regular inspections are conducted annually, with additional inspections carried out upon complaint or need. Inspections verify the suitability of ingredients, compliance with production methods, the pide’s shape, packaging conditions, and the correct use of the geographical indication logo. The Şereflikoçhisar Municipality, as the registering authority, manages all legal procedures necessary to protect these rights.

The term “Şereflikoçhisar tahinli pidesi” and its geographical indication logo appear on the product itself or its packaging. If this is not feasible, the logo must be displayed in a clearly visible location within the production facility. This logo guarantees the product’s compliance with its geographical indication registration and its authenticity.