Çankırı Sarimsaklı Et

Çankırı garlic meat is a traditional meat dish specific to Çankırı Province in Türkiye, prepared using conventional methods and protected under geographical indication registration. This dish, characterized by a prominent garlic aroma, is an integral part of the regional culinary culture and is favored by local communities for both daily meals and special occasions. Maintaining its uniqueness in production process and ingredient selection, the dish is preserved as cultural heritage through its geographical indication registration.

Çankırı Garlic Meat (Çankırı Provincial Directorate of Culture and Tourism)

Production Process

The production process is defined in the geographical indication application file and local sources as follows:

Ingredients

• 1 kilogram of trimmed cubed beef, free of sinews
• 1 kilogram of pearl onions
• 250 grams of garlic in skin (used without removing the thin outer skin)
• 250 grams of butter
• 150 grams of tomato paste
• 1 tablespoon of salt
• 1 tablespoon of flour

Preparation Steps

The preparation begins in a copper pot by adding the cubed beef. The meat is cooked over high heat until it releases and expels its moisture. During this stage, the dirty liquid from the meat is removed using a strainer. Separately, butter is heated in the same pot. The strained meat is then slowly added to the hot butter and continuously stirred with a wooden spoon until browned. The meat is kept browning until it is fully coated in and immersed in the butter. Locally, this stage is referred to as “until the meat is fully coated in butter.”

Tomato paste is added on top of the browned meat and mixed in to continue the browning process. Flour is then incorporated into the meat-tomato paste mixture and stirred thoroughly. Afterward, boiling water is added in sufficient quantity to cover the ingredients. At this point, Çankırı rock salt, garlic with intact skins, and pearl onions are added to the pot. The garlic skins contribute significantly to the dish’s aromatic profile.

The pot is left to simmer over low heat, during which foam formed on the surface is skimmed off with a skimmer. After the mixture comes to a boil, the heat is reduced and the dish is cooked slowly for approximately one and a half hours. Cold water must never be added during cooking; only boiling water should be used. This method ensures the meat remains tender and allows the garlic aroma to fully infuse into the meat.

Cultural and Geographical Significance

Çankırı garlic meat holds great importance among the local population as both an indispensable part of regional tables and a preferred dish for special occasions. The dish’s uniqueness and quality were officially registered under geographical indication protection by the Turkish Patent and Trademark Office on 25 July 2019 with registration number 444. This registration guarantees the traditional structure, ingredient selection, and preparation method of the product, while also contributing to the preservation of the region’s gastronomic culture.