In Sakarya cuisine, Adapazarı dartılı keşkek is a traditional food cooked on weddings, religious holidays, and other special occasions and served to guests. The keşkek food, prepared in various variations in different regions of Türkiye, carries a unique characteristic in the Sakarya region due to being made with a special fat called dartı. This food, prepared with chicken, hulled wheat, and dartı sauce with red pepper, holds an important place among communal meals in rural areas. This type of keşkek, which shows distinctive features from the production method to the ingredients used, was registered with a geographical indication in 2013.
Distinctive Features
Adapazarı dartılı keşkek has a characteristic unique to the Sakarya region because it is prepared using chicken and completed with dartı at the serving stage. Dartı is a sauce obtained by lightly roasting the fatty layer formed by letting milk sit. The product also reaches a porridge consistency by being pounded with a wooden spoon to blend the wheat and meat together. In northern regions, dartı is poured directly on top, while in southern areas, it is served with a red butter sauce.
Adapazarı Dartılı Keşkek (Türk Patent ve Marka Kurumu)
Production Method
Ingredients
The main ingredients used in the preparation of Adapazarı dartılı keşkek are as follows:
- 6–7 liters of milk
- 1 whole chicken
- ½ kg hulled wheat
- 1 medium onion
- ½ teaspoon salt
- 2 tablespoons butter
- A pinch of black pepper
- A pinch of red pepper
Dartı Preparation
Before boiling, the milk is left to sit for 1.5 to 3 hours. The fatty layer that forms on the surface is collected in a pot and cooked over low heat until it turns reddish. When pores appear on the surface, it is removed from the heat and allowed to cool and solidify. Two layers form: a fatty layer on top and sediment at the bottom. This product is called dartı and constitutes the main sauce for keşkek.
Keşkek Preparation
Hulled wheat is washed and soaked one day in advance. The next day, the chicken is boiled in water for approximately 1.5 hours. Wheat is added to the chicken broth and cooked over low heat. When the wheat softens, shredded chicken meat is added. The mixture is continuously stirred and pounded with a wooden spoon. Once all ingredients are fully blended, it is removed from the heat.
Butter is melted in another pot, and dartı, red pepper, and black pepper are added to prepare the sauce. This sauce is poured over the cooked keşkek and served hot.
Geographical Indication
Adapazarı dartılı keşkek was registered as a geographical indication of the “origin mark” type by the Türk Patent ve Marka Kurumu on January 8, 2013, following an application made by the Sakarya Chamber of Commerce and Industry. The registration number of the product is 168, and the registration was carried out based on the traditional production method and the product’s reputation in the Sakarya region. According to the geographical indication certificate, all stages of production of Adapazarı dartılı keşkek must be carried out within the boundaries of Sakarya province.
Inspection
The product is inspected under the coordination of the Sakarya Chamber of Commerce and Industry. The inspection committee consists of representatives from the Sakarya Provincial Directorate of Agriculture and Forestry, the Department of Gastronomy and Culinary Arts at Sakarya University of Applied Sciences Faculty of Tourism, and the Sakarya Chamber of Commerce and Industry. Inspections are carried out at least once a year on a regular basis and additionally in case of complaints. During the inspection, the suitability of the materials used, the production stages, and the correct use of the geographical indication are evaluated.
