Bor Söğürmesi

Bor Söğürmesi is a traditional meat dish specific to the Bor district of Niğde Province in Türkiye’s Central Anatolia Region. This dish is based on the preparation of bone-in meat obtained from the back and rib areas of Akkaraman breed sheep, cooked in stone ovens using wood fire. In 2017, it received geographical indication registration with a certification mark.

Bor Söğürmesi ( Turkish Patent and Trademark Office )

History and Geographical Origin

Bor Söğürmesi is a dish long traditionally prepared in the Bor district and its surroundings, holding an important place in the local culinary culture. The transmission of traditional preparation and cooking techniques from generation to generation is one of the key elements that preserve its uniqueness. On 01.08.2017, the Bor Chamber of Commerce and Industry submitted an application for geographical indication to the Turkish Patent and Trademark Office under registration number 317, and the product was officially registered on 29.12.2017.

Ingredients Used in Production

The distinctive character of Bor Söğürmesi stems not only from its production method but also from the source of its raw material. The meat used is preferably selected from 6–9 month old male Akkaraman lambs. This breed is a native Turkish sheep type raised on the Central Anatolian highlands, characterized by fatty tails, white wool, and black markings on the head, ears, and legs.

The traditional recipe includes the following ingredients:

• Bone-in sheep or lamb meat: At least 1 kg
• Tail fat: 80–100 g
• Green pointed pepper: 150–180 g
• Salt: 10–15 g (preferably crushed rock salt)

Preparation and Cooking Process

The production of Bor Söğürmesi consists of four main stages:

1. Preparation: The meat is cut into slices 0.2–0.5 cm thick, with spinal segments separated and rib extensions broken. Incisions spaced 0.5 cm apart are made with a knife to allow the fat to penetrate the meat and tenderize it. Each piece is salted individually, and the tail fat is diced into small pieces.
2. Arrangement on Tray: Peppers are first arranged on a metal tray. The meat is placed on top, followed by a layer of diced tail fat and a sprinkle of additional salt.
3. Cooking: The dish is cooked in a traditional stone oven over wood fire for approximately 35–45 minutes. The meat is turned several times to ensure even cooking on both sides. At the end of cooking, the outer surface of the meat turns reddish and slightly charred.
4. Serving: The cooked söğürme is served hot alongside freshly baked pide and dried onion. The pide should have a diameter of 40–60 cm and be freshly baked.

Geographical and Cultural Characteristics

The uniqueness of Bor Söğürmesi is not limited solely to its ingredients and cooking technique. Production must be carried out within the boundaries of the Bor district of Niğde Province. This requirement aims to safeguard the product’s distinctiveness under the certification mark system.

Monitoring and Protection

The production and commercialization of Bor Söğürmesi are monitored by a control authority established under the coordination of the Bor Chamber of Commerce and Industry. The control board includes representatives from Niğde Ömer Halisdemir University, Niğde Provincial Directorate of Food, Agriculture and Livestock, and Bor Municipality. The origin of the meat used in production is verified using the national animal ear tagging system. Monitoring activities are conducted at least once a year and may be carried out at any time in response to complaints.