Akşehir Hersesi

Akşehir hersesi is a traditional dish specific to the Akşehir district of Konya Province. Prepared with meat, bone, and cracked wheat and slow-cooked over wood fire for an extended period, this dish represents a significant element of the region’s deep-rooted culinary culture. The product, owned by the Akşehir Municipality, was officially registered as a geographical indication on 7 April 2022 under Law No. 6769 on Industrial Property. The geographical boundary is limited to the Akşehir district of Konya Province.

History and Cultural Context

The origins of Akşehir hersesi extend back to the Seljuk and Mevlevi culinary traditions. Mentioned in the works of Mevlâna Celaleddin-i Rumi, Fîhi Mâfih and Mesnevî, as “herise,” this dish is recorded in the Konya Mevlevi dervish lodges of the time as “herse.” These references demonstrate that the dish has been part of Anatolian culinary tradition since the 13th century. In the Akşehir region, the dish is pronounced as “herses” and has historically been prepared during both religious ceremonies and social celebrations.

Distinctive Characteristics

Akşehir hersesi differs from other regional varieties of “herise” in its preparation method and ingredients. Its distinctive features include:

• Type of meat: Beef or dried lamb/goat rib meat is used. The dried meat is salted with rock salt, wrapped in cheesecloth, and sun-dried.
• Bone usage: Shins bones are added to enhance the flavor and nutritional value of the dish.
• Cooking method: Ingredients are cooked for 8–10 hours in a copper pot over a wood fire in a furnace heated to approximately 100°C with embers. This prolonged cooking process gives Akşehir hersesi its tender texture and thick consistency.
• Cracked wheat ratio: One kilogram of cracked wheat is balanced with 1.5–2 kilograms of meat and one kilogram of broken shins bones.

Production Method

Traditional methods are followed in the preparation of Akşehir hersesi:

1. Cracked wheat is cleaned, washed, and soaked in water for 5–6 hours.
2. The cracked wheat, meat, and broken shins bones are placed in a large copper pot.
3. Salt is added, followed by 1.5–2 liters of water.
4. The pot is placed in a furnace heated by burning wood embers at approximately 100°C.
5. During cooking, water lost through evaporation is replenished as needed.
6. The dish is served hot and typically presented plain.

Geographical Boundary and Production Conditions

All stages of Akşehir hersesi production take place within the boundaries of the Akşehir district of Konya Province. The product is closely linked to the accumulated knowledge, cooking techniques, and local raw materials passed down through generations by the local community. Therefore, a direct connection exists between the geographical boundary and the product’s reputation.

Monitoring and Protection

The production of Akşehir hersesi and the use of its geographical indication emblem are regularly monitored by a supervisory body established under the coordination of the Akşehir Municipality. This body consists of the following institutions:

• Akşehir Municipality
• Akşehir Chamber of Commerce and Industry
• Akşehir Restaurant, Kebab, Bakery, Pastry and Electricians Craftsmen’s Association

Inspections are conducted at least once a year. They may also be carried out upon complaint or in exceptional circumstances. During inspections, compliance with ingredient standards, adherence to production methods, and correct use of the geographical indication emblem are evaluated.

Usage Format

The name “Akşehir hersesi” and its geographical indication emblem appear on the product’s packaging. In unpackaged sales, the name and emblem are displayed at the production or sales site in a manner visible to consumers.