Arapgir Fish Pilaf

Arapgir Fish Pilaf is a regional dish produced in the Arapgir district of Malatya Province, Türkiye, and officially registered with a geographical indication mark. In Arapgir, the fish used—known locally as “sarıbalık”—is either carp or trout, which are stuffed with a filling made from onions sautéed in butter, tomatoes, green peppers, tomato paste, spices, and pilaf-grade bulgur, then cooked.

Distinctive Characteristics

Arapgir Fish Pilaf is a regional dish prepared by stuffing carp or trout—known locally as “sarıbalık”—with a mixture of sautéed dried onions, tomatoes, green peppers, tomato paste, spices, and pilaf-grade bulgur. A distinctive feature of the dish is the traditional use of Arapgir Purple Basil (geographical indication registered product No. 266) in its preparation. Arapgir Fish Pilaf has a long-standing tradition within its geographical boundaries and holds a significant place in the culinary culture of Arapgir district. Consequently, a strong link exists between the product and its geographical origin.

Recipe/Production Method

The following ingredients are used to prepare Arapgir Fish Pilaf for four servings:

• 100 g dried onion
• 350 g butter
• 15 g tomato paste
• 2 tomatoes
• 3 green peppers
• 500 g pilaf-grade bulgur
• 10 g salt
• 10 g black pepper
• 10 g dried Arapgir Purple Basil
• 4 fish (trout or carp)
• 500 ml hot water

The preparation steps can be summarized as follows: The dried onion is finely chopped and sautéed in 250 g of butter in a wide pan until it turns pink. Tomato paste is added and mixed in. Then, cubed tomatoes and green peppers are added. Next, 200 g of bulgur, salt, black pepper, and Arapgir Purple Basil are incorporated, and the entire mixture is sautéed for three minutes to create the stuffing for the fish. After cleaning and washing the fish, their interiors are filled with this mixture and arranged on the bottom of the cooking vessel. The fish are then covered with 300 g of bulgur, hot water is poured over them, and the pot is covered. The dish is cooked over low heat for 30 minutes. Before serving, 100 g of butter is melted and drizzled over the dish. It is served hot, with one fish and accompanying pilaf per plate. Optionally, 10–15 g of chopped parsley may be added per portion.

Production Requirement Within the Geographical Boundary

As an integral element of Arapgir district’s culinary culture, Arapgir Fish Pilaf is intrinsically linked to its geographical origin. Therefore, all stages of production must be carried out within the boundaries of Arapgir district. Production, processing, and any other related operations cannot be conducted outside this geographical area.

Monitoring Process

Monitoring of the production and use of the geographical indication mark for Arapgir Fish Pilaf is conducted under the coordination of the Arapgir Municipality. The monitoring body consists of a three-member team, with one expert representative each selected from the Arapgir Municipality, the Arapgir District Directorate of Agriculture and Forestry, and the Arapgir Chamber of Commerce and Crafts. Inspections are carried out at least once annually, and may be conducted at any time if deemed necessary or upon complaint. The scope of inspection includes verifying the suitability of ingredients used in production, adherence to the prescribed production method, and compliance with criteria governing the use of the name “Arapgir Fish Pilaf” and its geographical indication emblem. The monitoring body may seek services or support from experts employed by public or private institutions or organizations within the region. The registering authority holds the legal authority to pursue judicial measures for the protection of these rights.