Beypazarı Dolması (Beypazarı Grape Leaf Stuffed Dish)

Beypazarı Dolması is a type of stuffed grape leaf unique to the Beypazarı district of Ankara and holds a traditional place in the region’s culinary culture. Also known as “Beypazarı Yaprak Sarması,” this dish is protected as a geographical indication under Law No. 6769 on Industrial Property and was officially registered on 20 May 2022. The registration process was carried out by the Beypazarı Municipality, formally establishing the product’s link to its geographical origin.

Definition and Distinctive Characteristics

Beypazarı Dolması is prepared by wrapping a filling of rice for pilaf, minced lamb for stuffing, dried and green onions, parsley, dill, tomato paste, various spices, and lemon juice in thin, veinless leaves of the Ak Püskül (Ak Büzgülü) variety of grapevine. Lemon salt, koruk juice, or sour plum paste may be used instead of lemon juice to impart tartness. The wrapping is done tightly and finely, with each portion sized to match that of a thumbnail. The cooking process occurs in two stages: first, a brief pre-cooking is performed with liquid oil and water, followed by a further 45 minutes of slow cooking over low heat with additional water added. The dish is served together with its cooking liquid.

This dish holds an important place in Beypazarı’s social life, served not only in daily meals but also at special occasions such as weddings. Its production method, wrapping technique, and serving style reflect distinct regional characteristics. Therefore, the reputation of the product is directly tied to its geographical origin.

Production Process

The leaves used in production are sourced exclusively from Ak Püskül grapevines cultivated within the Beypazarı district. Salted leaves are soaked in water overnight to remove excess salt, while fresh leaves are briefly blanched to soften them. The filling ingredients are carefully mixed and applied in appropriate quantities to each leaf, which are then tightly wrapped. The stuffed leaves are arranged in a pot without gaps, then cooked with the addition of liquid oil and water. This entire production process must be carried out exclusively within the boundaries of the Beypazarı district.

Monitoring and Protection

The production and presentation of Beypazarı Dolması are regularly monitored by a three-member oversight body established under the coordination of the Beypazarı Municipality. This body consists of expert representatives from the Beypazarı District Directorate of Agriculture and Forestry, the Beypazarı Chamber of Commerce, and the Beypazarı Municipality. Inspections are conducted at least once annually and may be repeated as needed or in response to complaints. The inspection criteria include the suitability of ingredients, adherence to traditional production methods, the appearance and presentation of the product, and proper use of the geographical indication mark.