Andırın Tirşik

Andırın Tirşik (Andırın tirşiği) is a traditional dish prepared by finely chopping fresh wild beet (a plant 10-15 cm long, also locally referred to as "kuzu kulağı" - lamb's ear/sorrel) grown in humus-rich soil, particularly in limestone-covered areas, mixing it with water, yogurt, and flour (preferably with coarsely ground wheat and chickpeas), fermenting it for at least 10 hours, and then cooking it over a wood fire.

Product Profile and Type of Geographical Indication

Andırın Tirşik is classified under the product group of meals and soups. It has been registered as a "mahreç işareti" (Protected Geographical Indication - PGI) by the Turkish Patent and Trademark Office. The registration of Andırın Tirşik documents that the product's preparation technique, fermentation process, the biological transformation the wild beet undergoes during this process, as well as the taste and flavor imparted by its main ingredient (wild beet) – which grows at an altitude of 650-1250 m at the intersection of continental and Mediterranean climates during specific periods (November-April, ideally December-February) – are identified with this region.

Wild Beet (KMBB)

Product Description and Distinctive Features

Two important distinguishing features of Andırın Tirşik are its production technique, including fermentation, and the biological change that the wild beet plant undergoes during this process. The geographical conditions where the wild beet grows (altitude of 650-1250 m, intersection of continental and Mediterranean climates, humus-rich and limestone soil) and the harvest time (November-April, with the ideal period for taste being December-February) directly affect the flavor of the product. Cooked tirşik is consumed cold, optionally with about 1 clove of crushed garlic added per serving.

Production Method

Ingredients (for approximately 3.5 liters of tirşik)

• 1 kg wild beet (10-15 cm long fresh "kuzu kulağı")
• 4 liters of water
• 250 g yogurt
• 175 g flour
• 10 g coarsely ground wheat (optional)
• 10 g chickpeas (optional)
• 1 teaspoon salt

Preparation

1. Preparation of Wild Beet: The wild beet is very finely chopped and washed thoroughly with plenty of water at least twice.
2. Preparation of Fermentation Mixture: Water is heated to 50°C, 50 g of flour is added and mixed, and then 250 g of yogurt is added.
3. The chopped wild beet is added to the water, mixed with flour and yogurt, and stirred. Optionally, chickpeas and coarsely ground wheat can also be added at this stage.
4. The mixture is leveled, and a thin layer is formed over the wild beet that has risen to the surface of the water using the remaining flour (125 g) to prevent the mixture from coming into contact with air.
5. The lid of the pot is closed, and the surroundings of the container holding the mixture are carefully sealed to prevent air ingress.
6. The mixture is kept for at least 10 hours (fermented) while maintaining a temperature of 27-30°C. If the mixture has risen, it means it has fermented well; otherwise, it is left to ferment for another 3-4 hours.

Cooking

1. After fermentation, any flour on the surface is thoroughly mixed into the concoction. It is placed on a wood-fired stove and stirred continuously until it boils.
2. Once the boiling has calmed, the lid of the pot is closed, and it is stirred every 5-10 minutes. This process is continued until it reaches a soup-like consistency (approximately 2,5-3 hours).

Cooling and Serving

1. The cooked tirşik is left to cool down to 10°C. A few cloves of garlic are peeled, grated to form a paste, and added to the cooked tirşik. It is usually served with bulgur pilaf.

Characteristics Required to Occur in the Production Area

The main ingredient of tirşik, wild beet, must grow in humus-rich soil where maquis vegetation is present, at an altitude higher than 650 m, reaching a length of 10-15 cm, and in areas where the continental and Mediterranean climates intersect.

Registration Process and Details

The application for the geographical indication registration of Andırın Tirşik was filed by the Andırın Natives Education, Culture, Aid, and Solidarity Association. The application was made with the number C2010/024. The product was officially registered as a "mahreç işareti" (PGI) with the registration number 172, effective from the protection date of May 6, 2010. The applicant's address is recorded as İlkiz Sok. No: 21/22 Kızılay, Ankara.