Çarşamba Keşkeği

Çarşamba keşkeği is a traditional dish specific to the Çarşamba district of Samsun, prepared using döğmelik wheat and chicken meat. This dish, with deep historical roots in the region, is traditionally prepared during social events such as weddings, mevlit ceremonies, and military send-offs. Thanks to its production method based on the imece system, it has become not only a dish but also a symbol of social solidarity. Çarşamba keşkeği was officially registered on 14 November 2023 by the Turkish Patent and Trademark Office as a geographical indication. The registration application was submitted on 1 November 2022 by the Çarşamba Municipality.

^{Çarşamba Keşkeği (}Turkish Patent and Trademark Office⁾

Çarşamba keşkeği has been shaped by centuries-old traditions of the local population and passed down through generations via oral heritage. The preparation of keşkek, particularly at village weddings where the groom-to-be actively participates, is regarded in the region as a symbol of entering manhood, solidarity, and sharing.

According to the registration document, the ingredients used in the preparation of Çarşamba keşkeği are as follows:

• 500 grams of döğmelik wheat
• 1 whole chicken
• 400 millilitres of water
• 500 millilitres of chicken broth
• 250 grams of butter
• 24 grams of salt

These ingredients are used in specified quantities as registered to achieve a particular texture and flavor profile, and are prepared using traditional methods to preserve the dish’s regional characteristics.

The production of keşkek consists of multiple stages, each carried out with care:

1. Preparation: The döğmelik wheat is boiled overnight to prepare it for cooking. The chicken is boiled separately in a different vessel, then deboned and finely shredded.
2. Cooking: The boiled wheat, shredded chicken, water, chicken broth, butter, and salt are combined in a large cauldron. The mixture is continuously stirred over low heat until it reaches a thick, porridge-like consistency.
3. Beating: The mixture is pounded using a special long-handled wooden mallet. This process is locally known as “güdelleme.” Through this step, the ingredients achieve a homogeneous texture and the characteristic consistency of keşkeği is obtained.
4. Serving: The prepared keşkeği is transferred to serving plates and topped with hot melted butter before being served.

According to the registration document, keşkeği must be light in color, thick in consistency, and homogeneous in structure. The döğmelik wheat must be completely crushed and the chicken meat fully separated into fibers; no lumps or raw ingredients should remain in the mixture. The güdelleme process is mandatory to achieve these qualities.

Çarşamba keşkeği functions as a communal dish consumed during collective events in the region. Traditionally, it is prepared in large cauldrons. The production process is based on the imece system, in which neighbors, relatives, and family members collectively participate in its preparation. In this way, keşkeği is not merely a food item but also an instrument of social interaction and solidarity. The participation of grooms in this process imbues the dish with the character of a regional ritual.

The geographical indication registration of Çarşamba keşkeği was granted under number 1495 as a geographical indication. The product may only be marketed as “Çarşamba Keşkeği” if it is produced within the boundaries of the Çarşamba district of Samsun Province. The production and marketing processes are monitored at least once a year by a supervisory board composed of representatives from the Çarşamba Municipality, Çarşamba Chamber of Commerce and Industry, District Directorate of Agriculture and Forestry, Restaurant Owners’ Guild, and the District Governor’s Office. Additional inspections may also be conducted in response to complaints.