Alaca Çılbır Dish

Alaca çılbır is a traditional dish unique to the Alaca district of Çorum, prepared in three distinct variations: with egg, with minced meat, or with onion. In the egg version, beaten eggs are cooked in tomato sauce-infused water; in the minced meat or onion versions, sautéed minced meat or chopped onion is topped with a tomato-based sauce, and eggs are then cracked into the mixture to cook through.

Distinctive Features

Alaca çılbır is a traditional dish specific to the Alaca district of Çorum province. Prepared using basic ingredients such as egg, minced meat, and onion, it can be served in three forms: plain egg, minced meat, or onion. The preparation method varies according to the primary ingredient used. In the egg version, beaten eggs are cooked in tomato sauce-infused water; in the minced meat or onion versions, minced meat or chopped onion is first sautéed in butter, then tomato sauce, water, and salt are added and simmered before eggs are cracked into the mixture to complete cooking. The dish is served hot, sprinkled with red pepper flakes.

Alaca çılbır has a long history within its geographical boundaries, clearly establishing its association with the Alaca district. In this context, the dish has become emblematic of the region not only through the use of local ingredients but also through the application of traditional cooking techniques unique to the area.

Ingredients

The recommended ingredients for a four-person serving of Alaca çılbır are as follows:

• 25 g butter
• 25 g tomato paste
• 3 eggs
• 250 ml hot water
• 5 g red pepper flakes
• 5 g salt
• (For minced meat version) 250 g minced meat
• (For onion version) 500 g onion

Recipe

The preparation process varies slightly depending on the version being made. First, butter is melted in a pan. If preparing the minced meat version, minced meat is added; for the onion version, chopped onion is added instead, and both are sautéed. Tomato paste, hot water, and salt are then added. Once the mixture has simmered, beaten eggs are incorporated. Finally, red pepper flakes are sprinkled on top and the dish is served hot.

Geographical Boundaries and Production Conditions

The geographical indication registration for Alaca çılbır was officially completed on 5 August 2024 under registration number 1624. The registering authority is the Alaca Municipality, and the product has been registered under the “geographical indication” category. This registration confirms the link between the product’s production process and its geographical origin, stipulating that production activities may only take place within the Alaca district.

The dish’s reputation is closely tied to its longstanding significance within Alaca’s culinary culture. Therefore, the production, processing, and all related activities must be carried out exclusively within this defined geographical boundary.

Labeling and Usage Format

The designation “Alaca çılbır” and the geographical indication emblem must be clearly displayed on the product’s packaging. When packaging is not feasible, these markings must be prominently displayed at the production facility in a readily visible manner. This requirement is mandatory to ensure the sustainability of the product’s distinctive characteristics and its connection to the geographical indication.

Monitoring Mechanism

The production and presentation of Alaca çılbır are monitored by a control body established under the coordination of the Alaca Municipality. The monitoring team consists of four members representing the Alaca Sub-provincial Governorship, the Alaca District Directorate of Agriculture and Forestry, and the Alaca Chamber of Commerce and Industry. This committee conducts inspections at least once annually, as well as in cases deemed necessary or upon receipt of complaints.

During inspections, the appropriateness of the ingredients and their quantities, adherence to traditional production methods, and the correct use of the geographical indication designation and emblem are verified. Support from public institutions, private organizations, or independent experts may be sought as needed during inspections.

The Alaca Municipality, as the registering authority, assumes responsibility for pursuing legal measures to protect the geographical indication rights of the product.