Alaca Yarma Aşı

Alaca Yarma Aşı is a traditional dish unique to the Alaca district of Çorum Province, officially registered with a geographical indication mark. Its primary ingredients include boiled durum wheat and/or aşurelik wheat, chickpeas, dried white beans, beef stew, butter, dried onion, tomato paste, salt, and red pepper. During preparation, these ingredients are processed in a specific cooking sequence: tomato paste is sautéed in butter, followed by the addition of boiled legumes and meat; finally, the dish is flavored with a mixture of fried dried onion and oil. It is served hot.

Distinguishing Characteristics

Alaca Yarma Aşı is a hot dish traditionally prepared in the Alaca district of Çorum Province using boiled durum wheat and/or aşurelik wheat, chickpeas, dried white beans, beef stew, and various spices. Due to the close association between its raw materials, cooking techniques, and regional culinary culture, it has been officially registered under a geographical indication. The wheat variety known locally as “yarma” is one of the dish’s core ingredients. This dish is not limited to daily consumption; it is also prepared on special occasions such as weddings, religious holidays, and local festivals.

Alaca Yarma Aşı requires expertise in ingredient selection and cooking methods. Adherence to local traditions during preparation and presentation has firmly associated this dish with the Alaca district. Consequently, its reputation is tied not only to its geographical origin but also to the transmission of production knowledge and practical experience from generation to generation within the region.

Ingredients

The average ingredients and quantities required for a six-person portion are as follows:

• 1 litre water
• 150 grams boiled durum wheat and/or aşurelik wheat
• 150 grams boiled chickpeas
• 150 grams boiled dried white beans
• 500 grams beef stew
• 200 grams butter
• 100 grams dried onion
• 50 grams tomato paste
• 20 grams salt
• 10 grams red pepper and/or crushed red pepper flakes

Preparation and Cooking Method

During preparation, 100 grams of butter and tomato paste are first sautéed in a suitable-sized pot. Then, boiled durum wheat and/or aşurelik wheat, boiled chickpeas, dried white beans, salt, and hot water are added. The mixture is cooked over low heat. Beef stew is then added, and cooking continues until the mixture reaches boiling point. In a separate pan, the remaining butter is melted, and finely chopped dried onion is added and sautéed until golden. This mixture is then incorporated into the dish and simmered for approximately five additional minutes. After the cooking process is complete, the dish is left to rest for fifteen minutes before being served hot. Consumption is also carried out while hot.

Production Boundary and Geographical Connection

All production processes of Alaca Yarma Aşı are carried out exclusively within the boundaries of the Alaca district of Çorum Province. The dish’s reputation is rooted in its historical and cultural ties to this geographical region. The raw materials used, production techniques, and local craftsmanship define its distinctive character. In this sense, Alaca Yarma Aşı embodies a local uniqueness in terms of its production methodology and traditional knowledge base.

Usage Format

The term “Alaca Yarma Aşı” and its geographical indication emblem must be visibly displayed in all food establishments serving the dish. This practice ensures the preservation of the product’s geographically defined qualities and promotes consumer awareness.

Monitoring and Oversight Mechanism

Compliance of Alaca Yarma Aşı with the characteristics defined under the geographical indication is monitored by a minimum three-member oversight body coordinated by the Alaca Municipality. This body consists of representatives from the Alaca Municipality, the Alaca Chamber of Trades and Crafts, and the Alaca District Directorate of Agriculture and Forestry. Inspections are conducted at least once annually; additional inspections may be carried out upon complaint or when deemed necessary. The following elements are evaluated during inspections:

• Appropriateness of ingredients used in production
• Compliance of preparation, cooking, and serving procedures with guidelines
• Visibility and correct use of the geographical indication emblem

The findings from the inspection process are reported in accordance with Law No. 6769 on Industrial Property and submitted to the Turkish Patent and Trademark Office. If non-compliance is identified, the relevant individual or institution is notified to take necessary measures. The oversight body may, when needed, seek support or procure services from public institutions, private organizations, or expert individuals. The Alaca Municipality, as the registering authority, is responsible for overseeing legal proceedings.