Söke tahini pide is a traditional bakery product unique to Aydın province in Türkiye and was registered as a Protected Geographical Indication on January 18, 2024. The registration was carried out by the Söke Chamber of Commerce under the Industrial Property Law No. 6769, with the product’s geographical boundary defined as Aydın province.

Cultural Context

Söke tahini pide holds a place in Aydın’s culinary culture, served both in daily meals and on special occasions such as weddings, holidays, and festivals. The product’s reputation connection with the Söke district is reinforced by both its production tradition and local consumption habits. Accordingly, all production stages must take place within the boundaries of Aydın province.

Product Characteristics

Söke tahini pide is a pastry made from bread wheat flour or specially designated wheat flour, water, salt, yeast, tahini, granulated white sugar, and butter, baked in stone-floor ovens preferably heated with a wood fire. The production process requires skill, especially in shaping and baking stages. The distinctive flavor of the pide is shaped by the proportions of the ingredients used and the applied techniques.

The prepared dough is enriched with tahini and sugar, shaped using a special rolling and folding technique. Pre- and post-baking procedures ensure even baking and a characteristic texture. The pide is served in portions of approximately 200 grams and reaches its ideal flavor when consumed warm.

Preparation

For a batch serving 15 people, the recommended ingredient amounts are:

• 1.5 kg wheat flour
• 1 liter water
• 1 kg tahini
• 1 kg granulated white sugar
• 300 g butter
• 20 g salt
• 10 g baker’s yeast

After kneading and resting, the dough is rolled into a circular shape, coated with tahini and sugar, rolled, and then re-rolled. Additional tahini, sugar, and butter are added before baking. Baking time is approximately 10 minutes. The product can be presented either unpackaged or packaged under hygienic conditions, with labeling in accordance with relevant food regulations.

Inspection

Compliance with geographical indication criteria is monitored at least once a year by a supervisory body of at least three members, coordinated by the Söke Chamber of Commerce with participation from the Söke District Directorate of Agriculture and Forestry. Inspections cover ingredient compliance, production and serving procedures, and proper use of the designation mark. Any noncompliance is reported to the relevant person or organization, and public or private experts may be consulted if necessary.