Söke Kulak Dessert is a traditional pastry dessert with deep roots in Söke, a district in Aydın province, Türkiye. Registered on July 25, 2025, with a "Mahreç İşareti" (Protected Geographical Indication), this dessert has been granted geographical indication protection as an authentic part of Söke’s culinary culture.

All production stages of Söke Kulak Dessert must be carried out within the boundaries of Söke district, which is directly tied to the dessert’s cultural identity and traditional production methods, reinforcing its connection to the region.

Product Characteristics

Söke Kulak Dessert is made from a dough prepared with special-purpose wheat flour, olive oil, salt, and water. The dough is filled with an inner mixture consisting of walnuts, roasted sesame seeds, granulated sugar, sweetened chickpeas, and unsalted chickpeas, then shaped accordingly. After baking, the dessert is sweetened by pouring hot syrup over it.

The dough is rolled out to approximately 3 mm thick and 36 cm in diameter. After placing the filling, it is rolled into a log using a rolling pin, cut into three-finger-wide pieces, and arranged upright in a tray. A mixture of butter and olive oil is spread over the top before baking in the oven. The syrup is poured over the hot dessert after baking. The dessert is produced daily and consumed fresh.

The preparation of the dough and its rolling process require skill, which contributes to the dessert’s association with Söke district. This connection is further strengthened by the dessert’s prevalence in local culinary culture and its historical roots.

Preparation

The ingredients and steps for producing a tray of Söke Kulak Dessert (serving approximately 20 people) are as follows:

For the Dough

• 1–1.5 kg special-purpose wheat flour
• 100–150 ml olive oil
• 8–9 g salt
• Water (as needed for a medium-soft dough)
• For rolling the dough: special-purpose wheat flour and starch

For the Filling

• 100–150 g walnuts
• 100–150 g granulated sugar
• 240–250 g roasted sesame seeds
• 170–180 g sweetened chickpeas
• 170–180 g unsalted chickpeas

For the Topping

• 200–250 ml olive oil
• 40–50 g butter

For the Syrup

• 1–1.5 kg granulated sugar
• 1–1.5 liters water
• 1–1.5 teaspoons lemon juice

The syrup is prepared by boiling sugar and water, adding lemon juice after boiling, and pouring it hot over the baked dessert.

Inspection Process

The protection of the product under the Mahreç İşareti is ensured through inspections coordinated by the Söke Chamber of Commerce. The inspection body consists of experts from the Söke Chamber of Commerce and the Söke District Directorate of Agriculture and Forestry. Inspections are conducted at least once a year, and additional inspections may be carried out when necessary or in response to complaints.

Inspection criteria include the suitability of the ingredients and their quantities, adherence to the production method, and the correct use of the "Söke Kulak Dessert" designation and the Protected Geographical Indication logo.