Arapgir Pestil Kavurması / Arapgir Bastık Kavurması

Arapgir Pestil Kavurması / Arapgir Bastık Kavurması is a registered dessert unique to the Arapgir district of Malatya Province, made with mulberry paste, eggs, unsalted butter, and crushed walnut kernels. In the Arapgir region, the product known as pestil is also referred to as bastık, bastuk, or bastığ. This dessert is prepared by cutting the pestil into small cubes, softening them, then sautéing them in unsalted butter, adding eggs and cooking until set, and finally sprinkling crushed walnuts on top.

Naming and Geographic Connection

In the Arapgir district, the product known as “pestil” is also called by various names such as bastık, bastuk, or bastığ, reflecting the linguistic and cultural diversity of the region. Arapgir Pestil Kavurması / Arapgir Bastık Kavurması has a deep-rooted tradition within Arapgir’s culinary culture. A direct link exists between the geographic boundary and the product, requiring that the product be produced exclusively within this defined geographic area. According to the registration certificate, all stages of production must be carried out within the boundaries of the Arapgir district of Malatya Province.

Usage Requirements

The designation “Arapgir Pestil Kavurması / Arapgir Bastık Kavurması” along with the protected designation of origin emblem must appear on the product itself or its packaging. In cases where this designation and emblem cannot be displayed on the product or packaging, they must be clearly displayed within the production facility.

Recipe

Arapgir Pestil Kavurması / Arapgir Bastık Kavurması is prepared using specific ingredients and a traditional method. The ingredients required for a four-person serving are:

• 150 grams of mulberry paste
• 2 eggs
• 50 grams of unsalted butter
• 100 grams of crushed walnut kernels

During preparation, the mulberry paste is first cut into cubes measuring approximately 1.5 x 2 cm and then separated by hand into leaf-like pieces. The cut pieces are rinsed in lukewarm water to soften them. Separately, the unsalted butter is melted in another container. After squeezing out excess water from the softened pestil pieces by hand, they are added to the melted butter and sautéed for 1 to 2 minutes. Eggs are then added, and the mixture is continuously stirred and cooked for another 1 to 2 minutes until the eggs are fully set. In the final step, crushed walnut kernels are sprinkled over the mixture, and the dish is ready to serve.

Monitoring and Control Procedures

The production of Arapgir Pestil Kavurması / Arapgir Bastık Kavurması and the use of its protected designation are regularly monitored. The monitoring mechanism operates under the coordination of the Arapgir Municipality.

The monitoring body consists of at least three members:

• A specialist from the Arapgir District Directorate of Agriculture and Forestry,
• A representative from the Arapgir Women’s Solidarity Association,
• An expert on the product from the Arapgir Municipality.

Monitoring is conducted at least once annually. Additional inspections may be carried out as needed or in response to complaints.

The scope of inspections includes verifying the suitability of ingredients used in production, adherence to the prescribed production method, and the proper use of the designation “Arapgir Pestil Kavurması / Arapgir Bastık Kavurması” and the protected designation of origin emblem. The monitoring body may procure services from public institutions, private institutions, or qualified individuals employed by such institutions when necessary. Legal proceedings are the responsibility of the registering authority.