Çakallı Menemen

Çakallı Menemeni is a distinctive dish originating from Çakallı Village in the Kavak district of Samsun Province, located in Türkiye’s Black Sea Region. Named after the place of its production, this variety of menemen emerged in the Çakallı locality along the Samsun-Ankara highway at the 30th kilometer. It was first prepared in 1949 when a truck driver requested menemen, and over time it became widely consumed in the region. As demand increased, specialized businesses focusing on menemen production were established in the area.

Geographical Indication and Registration

In 2019, the Samsun Chamber of Commerce applied to the Turkish Patent and Trademark Office (TÜRKPATENT) to protect the traditional production methods of Çakallı Menemeni. As a result of this application, in February 2020, it was officially registered under the category “Meals and Soups” as a “Traditional Product Name.” After completion of the registration process, the supervision of its production was entrusted to a commission established by the Kavak District Directorate of Food, Agriculture and Livestock.

Production Characteristics and Distinctive Qualities

Çakallı Menemeni differs from classic menemen varieties in both ingredients and preparation. The absence of onion is its primary distinguishing feature. Locally produced vegetables are preferred. Tomatoes are selected from varieties with thin skins and low fiber content. Only the egg yolk is used. Cooking is typically carried out in a copper pan over high heat. Butter is mandatory. In the final stage of cooking, grated kaşar cheese is added.

Standard Recipe (According to Registration Certificate)

Ingredients:

• Tomatoes: 230 g
• Butter: 50 g
• Fully fat fresh or matured kaşar cheese: 35 g
• Chicken egg yolks: 2 (minimum “M – Medium” grade)
• Green bell pepper: 10 g
• Red chili flakes: 3 g
• Optional: Red paprika powder: 3 g
• Salt: 3 g

Preparation:

1. Butter is melted in a pan over high heat.
2. Finely chopped green bell pepper is added and sautéed.
3. Tomatoes, peeled and cut into pieces no thicker than 1 cm, are added.
4. The mixture is stirred and cooked until mashed into a purée.
5. Heat is reduced, and spices and salt are added.
6. Grated kaşar cheese is added.
7. Egg yolks are incorporated, and the mixture is continuously stirred and cooked for an additional 30–45 seconds.
8. The prepared menemen is served directly from the pan.

Alternative Recipes and Ingredient Variations

Several variations of Çakallı Menemeni exist. Optional additions include pastırma, sucuk, or cubed meat. Such meat products are used in portions of 50 grams per recipe. In mixed-ingredient versions, the total quantity of added meats must not exceed 50 grams.

Example of an alternative recipe with the following quantities:

• Butter: 250 g
• Tomatoes: 600 g
• Green bell pepper: 15 g
• Kaşar cheese: 100 g
• Pastırma: 10 g
• Eggs: 8

In this recipe, tomatoes are mashed and cooked, followed by the addition of pastırma and kaşar cheese. Eggs are beaten and incorporated into the mixture, and cooking is completed according to the desired consistency.

Service Characteristics

Çakallı Menemeni is served directly in the pan it was cooked in. Portions can be prepared individually or for multiple diners. Locally produced bread is typically preferred for serving.