Recipe
Beypazarı Kurusu is a durable baked product, finger-sized and baklava-shaped, produced using flour, milk, and butter, or—depending on the producer’s preference—a mixture of butter and margarine. As it is traditionally consumed with tea, it is shaped small enough to fit into slender tea glasses. Slowly baked in stone ovens, Beypazarı Kurusu has a recommended shelf life of up to one year when stored in a dry environment. The production of Beypazarı Kurusu uses bread wheat flour obtained from hard wheat. The milk used must be fresh and processed daily, beginning immediately after milking; therefore, the milk is sourced locally from Beypazarı. Unlike other types of rusks that use water, milk is used in Beypazarı Kurusu, which allows the product to crumble easily in the mouth, achieve a crisp texture, and retain its characteristic color. Cinnamon, allspice, or mahlep added to the recipe give the product its distinctive flavor and aromatic profile. No additives are used to enhance fermentation or prevent staling. The kneading process is carefully supervised by a master baker and continues until the dough reaches a soft, non-sticky consistency that is easy to shape. Following fermentation, the shaping and rounding stages are also carried out under the baker’s supervision. The product is baked in stone ovens heated to temperatures between 200°C and 350°C. Combustion occurs in chambers located beneath or alongside the baking area, preventing smoke, soot, and ash from entering the baking chamber. After baking at the appropriate temperature and duration, the product is naturally cooled. Once cooling is complete, it is returned to the oven—now reduced to approximately half of the original baking temperature—for drying. Drying is carried out for a minimum of three hours at a constant temperature to preserve the product’s color, aroma, and flavor. The baking and cooling processes are specific to Beypazarı Kurusu and require a high level of craftsmanship.