Bayburt Sour Cabbage

Bayburt Ekşi Lahana is a traditional winter dish unique to the province of Bayburt. Prepared with salted cabbage (cabbage pickles), dried and salted meat, bulgur, and various local ingredients, this dish has been consumed in the region for many years due to its distinctive sour taste and nutritious composition. The product was officially registered with a geographical indication on 11 January 2021 with the geographical indication mark as part of Bayburt’s cultural culinary heritage.

Traditional Context and Characteristics

Bayburt Ekşi Lahana is a unique dish prepared in a traditional pot and particularly favored during winter months, also known locally as “eşki lahana.” It emerged as a means of utilizing salted cabbage prepared for winter storage. The cabbage, traditionally salted and fermented, is simmered for an extended period together with dried, salted bone-in meat. A sauce made from tomato paste, onion, butter, and tail fat is added to enhance the flavor and create a rich taste profile.

Bayburt Ekşi Lahana(Türkiye Culture Portal)

Preparation

The main ingredients of the dish include salted cabbage, dried salted meat (typically rib meat), bulgur, onion, tomato paste, butter, and tail fat. After the meat is boiled, bulgur is added and the mixture is brought to a boil. Finely chopped pickled cabbage is then incorporated. Separately, a mixture of tomato paste, onion, butter, and tail fat is sautéed and added to the dish to complete the cooking process. The average cooking time is 45 minutes.

Geographical Indication Registration

Bayburt Ekşi Lahana was registered following an application by the Bayburt Municipality and may only bear this name when produced within the boundaries of Bayburt Province and in accordance with the traditional recipe. Oversight and quality control are provided by the Bayburt Municipality.

Bayburt Ekşi Lahana(AA)

Service and Consumption

Bayburt Ekşi Lahana is served hot and is consumed as a main dish, especially common on dining tables during the winter season in the region. Its characteristic sour flavor originates from the prolonged boiling of salted cabbage and bone-in meat. It may be served with yogurt.