Çankırı Whole Meat

Çankırı Bütün Et is a traditional dish prepared by marinating male goat or lamb meat in a sauce made from dried onion, cumin, red pepper flakes, tomato paste, and salt, then frying it in butter and subsequently cooking it with water. The meat used in this dish is selected from specific parts of the animal, such as the leg, shank, brisket, neck, and ribs. This dish is entirely produced within the boundaries of Çankırı Province and is prepared to achieve a particularly tender texture, with the meat easily separating into fibers. It is typically served hot alongside plain rice pilaf.

Çankırı Bütün Et.Turkish Patent and Trademark Office)

Ingredients List

(According to the registration certificate, for four servings)

• 2 kg male goat or lamb meat
• (Obtained from the leg, shank, brisket, neck, and rib sections)
• 2 medium-sized dried onions
• 12 g cumin
• 6 g red pepper flakes
• 16 g tomato paste
• 16 g salt
• 40 g butter
• 600 ml water

Preparation Method

To prepare Çankırı Bütün Et, approximately 2 kg of male goat or lamb meat, sourced from the leg, shank, brisket, neck, and rib sections, is divided into eight to ten pieces. The dried onions are finely chopped. Cumin, red pepper flakes, salt, and tomato paste are mixed together in a bowl to prepare the marinade. This marinade is evenly applied to all surfaces of the meat. The marinated meat pieces are stacked in a pot, the lid is closed, and the pot is left to rest in the refrigerator for approximately eight to nine hours. After this period, butter is melted in a separate pot, and the marinated meat is transferred into it and fried until it releases its own juices. Then, 600 ml of water is added to the pot, and the meat is cooked until it becomes tender enough for the fibers to separate easily. At the end of the cooking process, the meat achieves a texture that is sufficiently soft to pull apart into fibers. Çankırı Bütün Et is served hot, preferably accompanied by plain rice pilaf. No additives, flavorings, or other substances that alter the taste of the meat are used during production.

Geographical Indication Information

Çankırı Bütün Et was registered as a geographical indication by the Turkish Patent and Trademark Office on 4 July 2023 under registration number 1399. The applicant for registration is Çankırı Municipality. The geographical indication certificate mandates that the product must be prepared exclusively within the boundaries of Çankırı Province and in accordance with the defined traditional production method. Accordingly, only the leg, shank, brisket, neck, and rib sections of goat or lamb meat may be used. The entire process—including marinating, resting, frying in butter, and cooking with water—must be carried out within the geographical boundary. Inspections are conducted by a three-member inspection body composed of representatives from relevant public and professional organizations, coordinated by Çankırı Municipality. During the inspection process, the production method, ingredient compliance, and correct use of the registered designation and logo are verified.