Bayburt Black Beet Dish

Bayburt kara pancar yemeği is a traditional dish specific to Bayburt Province, prepared with dried bone-in meat, green lentils, bulgur, onion, tomato paste, and dried evelik herb (efelek/labada). The boiled and chopped evelik is mixed with sautéed onion and tomato paste; then meat, lentils, and bulgur are added and cooked with water.

Distinctive Features

Bayburt kara pancar yemeği is a hot-served dish made by combining dried bone-in meat, green lentils, onion, bulgur, and dried evelik herb (Rumex spp.). The evelik herb used in this dish is a perennial herbaceous plant known locally as efelek, labada, or develek. This dish is prepared using the dried form of evelik herb. The processing and use of evelik herb hold an important place in the rural cuisine of Bayburt and represent a fusion of local botanical knowledge and traditional cooking techniques.

One of the dish’s distinctive features is the use of dried bone-in meat, which is regarded as an extension of the region’s traditional meat preservation methods. Similarly, the combined use of bulgur and green lentils is a common characteristic of Bayburt cuisine. All these ingredients impart a distinct flavor and nutritional profile to the dish.

Recipe/Production Method

The preparation of Bayburt kara pancar yemeği follows specific stages:

Ingredients:

• 250 grams dried evelik (dried evelik herb)
• 500 grams dried bone-in meat
• 2 large dried onions
• 1 tea glass of pilaf-grade bulgur
• 1 drinking glass of green lentils
• 1 tablespoon tomato paste
• ½ tea glass of liquid oil
• Salt and red pepper flakes

Preparation and Cooking Process:

The dried evelik is first boiled, then drained and chopped into small pieces. In a separate pot, onion, tomato paste, and liquid oil are sautéed together. The chopped evelik is added to the sautéed mixture. Then approximately four drinking glasses of boiling water are added. At this stage, dried bone-in meat, green lentils, bulgur, red pepper flakes, and salt are sequentially incorporated into the mixture. The mixture is cooked until all ingredients are tender and served hot. This production method reflects the traditional culinary knowledge of the Bayburt region.

Geographical Boundary and Production Link

Bayburt kara pancar yemeği can only be produced within the boundaries of Bayburt Province. The sourcing of its plant and animal-based ingredients, its preparation, and presentation are closely tied to the cultural and geographical characteristics of Bayburt. The drying of evelik herb, the preparation of bone-in meat, and the overall composition of the dish have been shaped by the traditional knowledge accumulated in this geographical area. Therefore, all production, processing, and other related procedures must be carried out within the boundaries of Bayburt Province.

Monitoring and Compliance Process

To ensure compliance with the geographical indication registration for Bayburt kara pancar yemeği, a monitoring board has been established, composed of representatives from three institutions: Bayburt Municipality (coordinator), Bayburt Provincial Directorate of Agriculture and Forestry, and Bayburt University Department of Food Engineering. This board conducts inspections at least once a year and may repeat inspections if necessary or upon complaint.

During inspections, the type and proportion of ingredients used in production, the conformity of the production method with the registered recipe, and the presence of the designation “Bayburt Kara Pancar Yemeği” and the official emblem on the product or establishment are verified. Where deemed necessary, public institutions, private organizations, or qualified experts from such institutions may be engaged in the inspection process. The responsibility for ensuring the product’s compliance with the geographical indication lies with Bayburt Municipality, the registering authority.