Uluborlu Kuyruğu Sulu Böreği

Uluborlu Kuyruğu Sulu Böreği is a product closely associated with the Uluborlu district of Isparta Province. It is a registered geographical indication product certified by the Turkish Patent and Trademark Office. The product was registered on 28 October 2022 with registration number 1247. The applying and registering authority is the Uluborlu Municipality.

Uluborlu Kuyruğu Sulu Böreği is a semicircular pastry made from thin sheets of firm dough rolled out from a mixture of wheat flour, water and salt, with a filling placed between the layers and baked on a griddle. The filling consists of medium-fat lamb meat finely minced with a cleaver, dried onion, water and salt; black pepper and/or red pepper flakes may be added optionally. During baking, the moisture from the filling seeps out through the edges of the pastry, giving the product its distinctive name “kuyruğu sulu” (watery tail) within its geographical boundary. The lamb meat used in the preparation is traditionally minced on a cutting board made from the çıtlık tree.

The production process begins with the preparation of the filling and dough. All stages are carried out within the geographical boundary of Uluborlu, due to the product’s longstanding reputation and traditional association with the region.

• Medium-fat lamb meat is finely minced with a cleaver, preferably on a cutting board made from the çıtlık tree, into large pieces.
• Cut onions in ring form are added to the minced meat to complete the mincing process.
• The resulting filling is typically placed in a copper pot and water is added in excess, sufficient to keep the filling moist during baking and to allow some to seep out.
• Salt and optional spices (black pepper and/or red pepper flakes) are added and mixed thoroughly with a wooden spoon.

• Flour for bread-making and salt are mixed, then water is added and the mixture is kneaded until a firm dough is obtained.
• Portions of 20–25 grams are taken from the dough and rolled out with a rolling pin into thin sheets with a diameter of 15–20 centimetres.
• Approximately 25–30 grams of filling is spread along half of each dough sheet, and the other half is folded over to cover it.
• The edges of the pastries are sealed by pressing them firmly with the fingers.

• The sealed pastries are baked on a griddle heated to 250 °C for approximately three minutes, or at 300 °C for approximately two minutes, until both sides are lightly browned.
• During baking, excess moisture from the filling seeps out through the edges of the pastry.
• Uluborlu Kuyruğu Sulu Böreği is served hot immediately after baking.

The geographical boundary for Uluborlu Kuyruğu Sulu Böreği is defined as the Uluborlu district of Isparta Province. Due to its historical roots dating back to the Seljuk period and its significance in the regional cuisine, all stages of production must take place within this geographical boundary.

Monitoring to ensure compliance with the registered product specifications is coordinated by the Uluborlu Municipality. The monitoring body consists of three members: one expert from the Uluborlu Municipality, one from the Uluborlu District Directorate of Agriculture and Forestry, and one from the Uluborlu Chamber of Commerce and Crafts.

Monitoring is conducted annually on a regular basis; additional inspections may be carried out if deemed necessary or in response to complaints. The key criteria for inspection are as follows:

• The suitability of ingredients used in production, particularly the quality of the mincing.
• Compliance of the product’s characteristics with those specified in the registration.
• Proper use of the designation “Uluborlu Kuyruğu Sulu Böreği” and the registered geographical indication emblem.

The monitoring body may seek expert support from public or private institutions during inspection processes. The registering authority is responsible for ensuring the protection of legal rights.