Arapgir Akıtma Bıciği

Arapgir Akıtma Bıciği is a traditional dish unique to the Arapgir district of Malatya, officially registered with a geographical indication. The dish is made from a liquid dough prepared with wheat flour, egg, water, liquid oil, and salt, which is cooked lightly on both sides on a greased metal sheet. Once cooked, the dough pieces are topped with a sauce made from melted butter, milk, and crushed garlic, and the dish is served cold. The composition of this sauce, which reflects regional characteristics, is the key factor that identifies Arapgir Akıtma Bıciği with its geographical origin. The production process and all ingredients are used exclusively within the boundaries of the Arapgir district, and inspections are conducted under the coordination of the Arapgir Municipality.

Distinctive Features

Arapgir Akıtma Bıciği is a dish made by cooking a liquid dough of wheat flour, egg, liquid oil, and salt on a metal sheet, followed by the application of a special sauce. The dough is spooned in small portions onto a pre-greased metal sheet heated to medium temperature and cooked lightly until both sides turn slightly pink. Care is taken during this process to prevent the dough from drying out.

The most distinctive feature of the product is the sauce poured over the cooked dough. The sauce is prepared by melting butter and adding crushed garlic and milk. Arapgir Akıtma Bıciği is served cold immediately after the sauce is applied. The unique composition of this sauce, particularly its regional characteristics, is one of the primary reasons for the dish’s registration with a geographical indication. This feature has established a strong association between the dish and the Arapgir district.

Recipe/Production Method

According to the registration certificate, Arapgir Akıtma Bıciği is produced using the following ingredients (for four servings):

• 200 g wheat flour
• 600 ml water
• 1 egg
• 50 ml liquid oil
• 2 g salt
• 250 g butter
• 400 ml milk
• 1 head of garlic

The preparation begins by mixing water, egg, liquid oil, and salt in a large container. Wheat flour is gradually added while stirring vigorously to prevent lumps. The resulting dough must have a liquid consistency. The metal sheet is pre-greased and heated to medium temperature. The dough is spooned onto the sheet in small portions and cooked lightly on both sides until slightly pink. The cooked pieces are collected on a tray.

To prepare the sauce, butter is melted and crushed garlic and milk are added. In the final step, this sauce is poured over the cooked dough to complete the dish. Arapgir Akıtma Bıciği is served cold immediately after the sauce is applied.

Geographical Boundary and Production Link

The production, processing, and all other operations related to Arapgir Akıtma Bıciği are carried out exclusively within the boundaries of the Arapgir district. The dish has a long history and holds an important place in the culinary culture of Arapgir. The distinct selection of ingredients in the sauce is the primary element that links the dish to its geographical origin. Consequently, a strong reputation-based connection exists between Arapgir Akıtma Bıciği and its geographical area.

Registration and Usage Conditions

The term “Arapgir Akıtma Bıciği” and its geographical indication emblem must appear on the product itself or its packaging. In cases where these marks are not present on the product or packaging, they must be displayed in a clearly visible location within the production facility.

Inspection Process

Inspection of the product is conducted under the coordination of the Arapgir Municipality. The inspection body consists of at least three members, each appointed as an expert representative from the Arapgir Municipality, the Arapgir Women’s Solidarity Association, and the Arapgir District Directorate of Agriculture and Forestry.

Inspections are carried out at least once annually. Additionally, inspections may be conducted at any time upon complaint or when deemed necessary. All inspections are documented in accordance with Law No. 6769 on Industrial Property and are submitted annually by the Arapgir Municipality to the Turkish Patent and Trademark Office.

The criteria used during inspections are as follows:

• Appropriateness of ingredients used in production
• Compliance with the established production method
• Proper use of the term “Arapgir Akıtma Bıciği” and its geographical indication emblem

The inspection body may obtain inspection services from public or private institutions or from qualified experts working within them, as needed. Additionally, the registering institution is responsible for protecting the rights related to the geographical indication and for managing legal procedures.