Afyon Dana Tandır/Afyonkarahisar Dana Tandır

Afyon dana tandır/Afyonkarahisar dana tandır is a traditional meat dish specific to the province of Afyonkarahisar. It is prepared by slowly cooking boneless beef shank, marrow bone, dried onion, liquid oil, black pepper, salt, and bay leaf. The dish is served hot alongside geographical indication-marked Afyonkarahisar white bread (tırnak pide), charred tomato, and green pepper. In Afyonkarahisar, it is especially preferred on special occasions such as weddings, engagements, and henna nights.

Recipe/Production Method

The production of Afyon dana tandır consists of two main stages: preparation and cooking of the meat, and serving. The ingredients for a five-person portion are as follows:

• 1000 g boneless beef shank
• 1 marrow bone
• 300 ml liquid oil
• 2 medium-sized dried onions
• 5 g salt
• 5 g whole black pepper
• 2 bay leaves
• 1000 ml water
• 5 Afyonkarahisar Tırnak Pides
• 1 medium-sized tomato
• 1 green pepper

In the first stage, the beef shanks are divided into five pieces and seared. This process involves briefly cooking the outer surface of the meat at high heat to seal in the internal juices. The meat pieces are seared on a hot pan, turning each side for approximately 3 to 5 minutes. The searing is considered complete when the exterior turns brownish and the interior remains light pink.

The seared meat is then placed in a cooking pot and sautéed for about 10 minutes with liquid oil, onion, salt, black pepper, and bay leaf. Afterward, hot water is added in sufficient quantity to fully cover all ingredients. The pot is covered and cooked for approximately 360 minutes (6 hours).

At the end of the cooking process, the dish is prepared for serving. Previously soaked and halved lengthwise tırnak pides are placed at the bottom of the serving dish. The dana tandır is placed on top, and the remaining pides are used to cover it. It is served together with charred tomato and green pepper.

Geographical Boundary and Production Link

All production stages of Afyon dana tandır/Afyonkarahisar dana tandır must be carried out exclusively within the boundaries of Afyonkarahisar province. This is due to the requirement that the animals used in production be sourced from local farming and that the bread served with the dish be another locally produced product with geographical indication. Additionally, the cultural significance of the dish in the region during special occasions reinforces its connection to the geographical boundary.

Usage Format

This product bearing a geographical indication is marketed with the designation “Afyon Dana Tandır / Afyonkarahisar Dana Tandır” along with the geographical indication emblem. This designation and emblem must appear directly on the product or its packaging. If direct application is not feasible, it must be displayed prominently within the establishment.

Inspection and Control Mechanism

The conformity inspection of the product under the geographical indication framework is coordinated by the Afyonkarahisar Municipality. The inspection body includes representatives from the following institutions:

• Afyonkarahisar Municipality
• Afyonkarahisar Provincial Directorate of Agriculture and Forestry
• Afyonkarahisar Chamber of Commerce and Industry
• Afyon Kocatepe University, Faculty of Tourism, Department of Gastronomy and Culinary Arts
• Afyonkarahisar Union of Craftsmen and Artisans

This inspection team, consisting of at least five members, conducts at least one regular inspection per year. Additional inspections may be carried out upon complaint or at the initiative of the authorities. The following criteria are used during inspections:

• Appropriateness of the ingredients and components used
• Compliance of the production and cooking process with the geographical indication technical documentation
• Compliance of labeling and geographical indication emblem usage with regulations

Inspections may involve services provided by public institutions or private entities. The Afyonkarahisar Municipality, as the registering authority, is responsible for safeguarding the geographical indication rights of the product.