Balıkesir Kaymaklısı

Balıkesir Kaymaklısı is a traditional dessert made by layering thin sheets of dough with kaymak obtained from buffalo milk, specifically characteristic of the Altıeylül and Karesi districts of Balıkesir Province. It was officially registered as a Geographical Indication (Registration No: 1264) by the Turkish Patent and Trademark Office on 24 November 2022, following an application submitted by the Balıkesir Metropolitan Municipality on 23 March 2022.

• Application Date / No: 23 March 2022 / C2022/000108
• Registration Date / No: 24 November 2022 / 1264 (Geographical Indication)
• Registered by: Balıkesir Metropolitan Municipality
• Geographical Boundary: Production must occur within the administrative boundaries of the Altıeylül and Karesi districts of Balıkesir Province
• Usage Condition: The name “Balıkesir Kaymaklısı” and the geographical indication must appear on the product or its packaging; in the absence of packaging, it must be visibly displayed at the production site
• Inspection: At least one inspection per year is conducted by a commission of at least four members coordinated by the Balıkesir Metropolitan Municipality, comprising representatives from the Balıkesir Provincial Directorate of Agriculture and Forestry, buffalo breeding cooperatives, and relevant trade chambers

• Product Group: Dessert / Baking and Confectionery Products, Dough-based Items
• Main Ingredients: Wheat flour, egg, wheat starch, sunflower oil; thin dry dough sheets prepared with separated buffalo milk, fried in butter or margarine; buffalo kaymak placed in the center; sweetened with cold syrup
• Distinctive Feature: The high fat content of buffalo kaymak gives the dessert its creamy texture and intense aroma. The preparation and cooking of the dough sheets require skilled craftsmanship; a tradition intrinsically linked to the geographical area is involved

• Dough Sheet Preparation: Made from 0.3 kg wheat flour, 1 egg, 10 g starch, 33 ml oil, and 330 ml buffalo milk; the dough is kneaded, rested, and cooked on a griddle either single or double-sided to produce ten dry sheets, each 30–35 cm in diameter and 5 mm thick
• Syrup Preparation: Sugar and water (2 l water, 3 kg sugar) are boiled at approximately 150 °C with the addition of lemon juice, then left to cool
• Assembly: Butter or margarine is melted on a tray; dough sheets are layered. The kaymak is placed in the middle layer, and cold syrup is poured over the top. The dessert is left to rest for at least one hour and served in square pieces

Balıkesir Kaymaklısı is among the traditional desserts of Balıkesir cuisine and is protected under geographical indication due to its distinctive production process. This dessert, closely associated with the local region, holds an important place in the local gastronomic culture.