Söke pide is a traditional bakery product produced in the Söke district of Aydın province, Türkiye, and has been registered with a designation of origin, holding a prominent place in the region’s culinary culture. It was registered on October 31, 2022, under the Industrial Property Law No. 6769 and granted geographical indication protection.

Distinctive Features

Söke pide is made from dough prepared with specially selected wheat flour, salt, fresh yeast, and water, which is fermented and rolled into an oval shape. Unbaked, it measures 32–35 cm in length, 15–18 cm in width, and 1.5–1.7 cm in thickness. After baking, melted butter is brushed onto the thick side edges of the dough, keeping the edges soft. The pide is sliced and served hot.

Its filling consists of two components prepared separately and mixed just before use:

First filling: Minced meat from lean parts of beef shoulder, flank, and ribs, roasted for a long time in a stone oven, mixed with grated or finely chopped tomatoes.

Second filling: Finely chopped parsley, Turkish cheese (çökelek), and eggs. Optional red pepper and black pepper may be added.

Each pide contains 200–230 g of filling, slightly more than the dough. The filling is spread evenly onto the dough in a 1:1 mixing ratio during preparation.

Preparation

The dough is kneaded and left to ferment for 25–30 minutes. Divided into 180–200 g portions, the dough should be used within one hour. The filling is applied manually on the rolled dough. To increase spreadability, 10% water may be added to the mixture.

Baking takes place in a stone oven heated with oak wood to 350–380 °C. The pide is baked for 10–15 minutes until the filling and base are browned. After baking, 15–20 g of butter is brushed onto the thick side edges before serving.

Geographical Link and Inspection

The production of Söke pide, especially the preparation of its filling, requires conditions specific to the Söke district. Therefore, a reputation link exists between the product and the geographical area. All production stages must take place within the boundaries of Söke district.

Inspections are conducted under the coordination of the Söke Commodity Exchange, by a board including expert representatives from the Söke District Agriculture and Forestry Directorate and relevant trade associations. Inspection criteria include the suitability of ingredients, adherence to production methods, use of stone ovens and oak wood, and correct use of the designation of origin emblem.