The Turkish Patent and Trademark Office (TÜRKPATENT) has officially awarded the traditional dish Trabzon Kuymak a geographic indication certificate, recognizing it as a signature culinary product of Trabzon. This designation marks it as the 13th local specialty from the region to gain official status, emphasizing the cultural and economic importance of Trabzon’s unique food heritage.
A celebration was held at a Trabzon restaurant, where TÜRKPATENT President Professor Muhammed Zeki Durak presented the certificate to Trabzon Governor Aziz Yıldırım. Durak highlighted that Türkiye now ranks second globally in geographic indications, trailing only China, and leads Europe in the number of EU-certified products. The Trabzon Chamber of Commerce and Industry (TTSO), which applied for the certification, sees it as a significant milestone in promoting the region’s culinary identity.
Durak emphasized Trabzon’s rich culinary contributions, such as Trabzon telkari (filigree jewelry), Vakfıkebir bread, and Akçaabat köfte, which all showcase Türkiye’s diverse flavors. He also shared that an application for EU certification for Tonya Butter is currently in progress, part of a broader strategy to promote Türkiye’s certified products across Europe.
World Intellectual Property Organization (WIPO) official Professor Habip Asan, present at the ceremony, stressed the economic value of geographic indications. Certification helps drive tourism and local pride by highlighting each region’s unique products, increasing demand and recognition beyond national borders.
The culinary art of Trabzon Kuymak
Following the ceremony, attendees enjoyed a tasting of Trabzon Kuymak, prepared on-site by local chefs. Known for its savory, stretchy texture, Kuymak (also called muhlama) is a simple yet beloved dish. The main ingredients are cornmeal, a substantial amount of butter, and Trabzon’s kolot cheese, a local variety prized for its high melting point. The cooking process involves melting butter, blending in cornmeal, and gradually adding water, followed by kolot cheese, which melts into a smooth, stretchy consistency.
Originally from Trabzon and neighbouring Black Sea provinces, Kuymak has traditionally been served as a hearty breakfast dish. However, its comforting flavors have made it popular as an anytime comfort food. Its distinct buttery taste and rustic texture make it a regional staple that has long been a part of local culinary traditions.
The dish is commonly enjoyed with bread, which diners use to scoop up the melted cheese and cornmeal mixture. Locals and chefs alike attribute Kuymak’s popularity to its simplicity and focus on quality local ingredients. It exemplifies traditional cooking methods that have endured through generations.
Expanding global recognition for Türkiye’s culinary heritage
With Trabzon Kuymak’s newly acquired geographic indication status, efforts to increase its visibility abroad are expected to grow. Asan highlighted that future initiatives aim to boost recognition of Türkiye’s certified products in Europe and beyond. This global promotion of traditional foods like Kuymak not only preserves culinary heritage but also contributes to regional economies by drawing attention to local specialties.
This latest certification for Trabzon Kuymak reflects a larger trend in Türkiye’s dedication to protecting and celebrating its rich culinary diversity, adding another emblem of national pride to the country’s gastronomic landscape.
Source: Daily Sabah
