Uşak Ulubey Zini Hamursuzu

Uşak is a sweet specialty belonging to the culinary culture of Uşak province, typically prepared on special occasions and classified among baked and pastry products. It has been officially registered as a geographical indication by the Turkish Patent and Trademark Office on 09.09.2025. This product is produced by spreading a filling made of black and yellow poppy seeds combined with white powdered sugar between thinly rolled phyllo sheets, then cutting it into baklava-style pieces and baking. The distinctive character of the product derives from its unique flavor and color, resulting from the intensive use of poppy seeds. It holds a significant traditional place in the region’s long-standing cultural rituals, particularly as part of wedding preparations.

Uşak Ulubey Zini Hamursuzu derives its primary character from the mixture of black and yellow poppy seeds spread between the phyllo layers. The product consists of an average of 13 layers of phyllo, with generous amounts of black and yellow poppy seeds applied between each layer and white powdered sugar sprinkled on top. The top layer receives approximately twice as much filling and sugar as the other layers. A baked slice of hamursuzu weighs approximately 80 grams. After baking, its height ranges between 5–7 cm, and each side measures between 4–6 cm. Due to its poppy seed content, the product has a dark color.

The production process includes the preparation of dough, creation of the filling, rolling and arranging the phyllo sheets on trays, and baking:

• Dough Preparation and Phyllo Rolling: A medium-soft dough is made using special börek flour, water, yeast, salt, vinegar, and yogurt. After resting, the dough is divided into equal portions to produce 13 sheets per tray. Each sheet is rolled out with a rolling pin to a diameter of approximately 60 cm and a thickness of 2–3 mm.
• Filling Preparation: Black and yellow poppy seeds are mixed with water and blended into a spreadable consistency using a mixer. Optionally, tahini may be used in place of yellow poppy seeds.
• Arrangement of Phyllo Sheets and Addition of Filling: The first phyllo sheet is laid on an oiled tray. Alternating layers of poppy seed mixture and white powdered sugar are evenly applied on each successive sheet, repeating this process eleven times. After placing the twelfth sheet, the remaining poppy seed mixture and powdered sugar are spread on top, and the thirteenth sheet is placed to cover the entire product. Finally, the top is brushed with oil and cut into baklava-style pieces.
• Baking: The product is baked at 180 °C for approximately 45 minutes in stone-bottom ovens, or at 170 °C for 65–70 minutes in drum ovens. To ensure even baking, the tray is rotated at regular intervals of every 8–10 minutes. Once baked, the product is stored in a cool, dry environment, typically still on the tray used for baking.

The geographical boundary for Uşak Ulubey Zini Hamursuzu is defined as Uşak province. All stages of production must take place within these boundaries to preserve the product’s longstanding reputation and traditional association with the region.

The monitoring body established to verify compliance with the registered characteristics operates under the coordination of the Uşak Chamber of Commerce and Industry. The monitoring body consists of at least three members: one representative from the Uşak Chamber of Commerce and Industry, one from Uşak University (Faculty of Engineering or Faculty of Natural Sciences), and one from the Uşak Provincial Directorate of Agriculture. Inspections are conducted at least once annually, with additional inspections carried out in cases of complaints or when deemed necessary. The elements verified include the suitability of ingredients used, adherence to the production method, and the correct use of the designation "Uşak Ulubey Zini Hamursuzu" and its geographical indication emblem.