Elazığ Stone Bread Dessert

Elazığ Stone Bread Dessert is a traditional bakery and confectionery product unique to the province of Elazığ, officially registered with a distinctive mark. It was registered on 7 August 2023 by the Elazığ Chamber of Commerce and Industry under the Industrial Property Law No. 6769. The dessert has long been prepared in Elazığ’s culinary culture for special occasions such as holidays weddings and engagements and holds a deep-rooted place in local memory.

Definition and Distinctive Characteristics

The dessert is prepared by soaking thin stone breads—made by cooking a liquid dough of special-purpose wheat flour yeast egg milk and salt on a griddle—in syrup then buttering them and sprinkling some layers with walnuts before arranging them in a tray. After baking the dessert is cooled before serving.

Unlike similar desserts from the Southeastern Anatolia region Elazığ Stone Bread Dessert uses butter instead of tail fat. This choice gives the dessert a lighter aroma and flavor. Additionally the inclusion of yeast and egg in the dough imparts a unique texture to the product.

Although the tradition of stone bread in Elazığ dates back many centuries the earliest written record of a dessert made from this bread dates to 1968. Because the product is intrinsically linked to Elazığ province all production stages are carried out within its geographical boundaries.

Production Method

The ingredients and steps for preparing Elazığ Stone Bread Dessert for eight people are as follows:

Dough

• 250 g special-purpose wheat flour
• 2 eggs
• 825 ml milk
• 325 ml water
• 5 g dry yeast
• 5 g granulated sugar
• 5 g salt

The eggs and salt are beaten with a wooden spoon then milk is added and mixed. The yeast is dissolved in warm water and added to the mixture. Flour is then incorporated to form a liquid dough. The griddle is greased with butter and dough portions of 100 g each are fried on both sides to produce the stone breads.

Syrup

• 750 ml water
• 1 kg granulated sugar

The sugar and water are boiled for 10 minutes to make the syrup.

Layers

• 100 g butter
• 250 g crushed walnut kernels

The stone breads are dipped in cooled syrup then buttered. Walnuts are sprinkled on the second and fifth layers before arranging them in a tray and baking. The dessert can be stored in the refrigerator for up to three days.

Monitoring and Protection

The production of the product is inspected at least once a year under the coordination of the Elazığ Chamber of Commerce and Industry by experts from the Elazığ Provincial Directorate of Agriculture and Forestry. Inspection criteria include the suitability of ingredients visual and taste-based control of baking and serving procedures the structural properties of the product and correct use of the official emblem. Any noncompliance is reported to the relevant individual or institution. The registering body has the authority to initiate legal proceedings.