Yozgat Finger Pastry is a traditional baked product unique to Yozgat province in Türkiye. It is made from a dough prepared with flour, water, salt, fresh yeast, and sourdough, then baked in a wood-fired stone oven. The pastry gets its name from its characteristic finger-like shape. It is distinguished by its crispy texture and intense aroma. This product was registered with a geographical indication in 2013 and is notable for its additive-free content and traditional production method based on sourdough use.

^{Yozgat Parmak Çöreği (Anadolu Ajansı)}

Origin and Registration

Yozgat Finger Pastry was registered as a geographical indication following an application by the Yozgat Municipality on March 14, 2011. The registration was finalized on December 27, 2013, granting protection under the geographical indication scheme. The designation is valid only for products made within the borders of Yozgat province, using traditional knowledge and artisanal skills.

Production Method and Characteristics

The defining feature of Yozgat Finger Pastry is the use of sourdough in its preparation and baking in a wood-fired stone oven. The sourdough is created from a portion of dough reserved from the previous day’s batch. This sourdough imparts a unique aroma to the pastry and contributes to its porous structure and slower staling.

Ingredients

• High-gluten wheat flour (bread wheat)
• Medium-hard drinking water
• Edible salt
• Fresh yeast (quantity varies seasonally)
• Sourdough (prepared using traditional methods)

For preparing the sourdough, a dough is kneaded with a glass of vinegar, four egg yolks, and water, then fermented at 30 °C for 24 hours. This mixture serves as the yeast culture for subsequent productions.

Shaping Technique

Approximately 260-gram dough balls are divided into four equal pieces. These elongated pieces are placed side by side and their ends joined, forming a shape resembling fingers—hence the name "Yozgat Finger Pastry."

Baking

The shaped pastries are brushed with a flour and hot water mixture to prevent surface cracking. They are then coated with a mixture of egg yolk and egg white. Baking is done in a stone oven at 220-230 °C for about 15-20 minutes, ensuring the pastries do not touch the fire directly.

Texture, Taste, and Storage

Yozgat Finger Pastry has a thick, crispy crust with a porous and soft interior, characteristics derived from the sourdough. It is recommended to rest the pastry for 1-2 hours before consumption. The product can be stored for 2-3 days in appropriate packaging or frozen for 2-3 months.

Cultural and Social Significance

Yozgat Finger Pastry holds an important place during special occasions such as holiday mornings, funerals, weddings, and when hosting guests. Traditionally baked in local ovens, it is shared among neighbors. With a history spanning over a century, it remains a significant part of Yozgat’s culinary heritage and cultural memory.

Inspection and Protection

Following registration, a supervisory board was established under the coordination of Yozgat Municipality. The board includes expert representatives from the Provincial Directorate of Agriculture and Forestry, the Chamber of Commerce and Industry, and the Provincial Health Directorate. Inspections are conducted annually, with additional checks performed upon complaints to ensure compliance with production standards.