Çayeli Dried Bean Dish

Çayeli Dried Bean Dish is a regional dish unique to the Çayeli district of Rize Province in Türkiye’s Black Sea Region, distinguished by its own production and presentation methods and registered as a geographical indication. Since the 1980s, this dish has gained recognition across Türkiye beyond its regional origins, differentiating itself from traditional dried bean recipes through distinct cooking techniques and ingredient characteristics. It was officially registered as a geographical indication on 2 January 2018, with the application submitted on 27 April 2017. The application was made by the Çayeli Chamber of Commerce and Industry. The right to produce and use the product is protected by this institution in accordance with the rules specified in the registration certificate. The registration number is 312 and the application number is C2017/036.

Çayeli Dried Bean Dish (Generated by Artificial Intelligence)

Geographical Boundary and Usage Format

The production of the dish occurs exclusively within the boundaries of the Çayeli district. While the product may be branded and commercialized, all stages of production must strictly comply with the technical and material conditions outlined in the registration certificate. The distinctive characteristics and uniqueness of the product are directly tied to the local knowledge and traditional practices confined within these geographical limits.

Product Definition and Distinctive Features

The Çayeli dried bean dish is defined and distinguished by its preparation technique and the quality of ingredients used. The dried beans employed are of the white, large-grained, round-shaped variety known locally as “şeker,” meeting Class-I specifications according to the Turkish Standards Institute’s TS 141 standard. These beans consist of grains that remain on a round sieve with an 8 mm aperture. For meat, the lean, fat-free hindquarter of a calf or young bull aged between three and four years is preferred.

Production Method

The dish is prepared through a staged and controlled cooking process using ingredients in specific proportions. The main ingredients are:

• Dried beans: 1 kg
• Raw red meat: 500 g (cut into cubes)
• Dried onion: 200 g (finely chopped)
• Butter: 400 g (clarified, residue-free)
• Tomato paste: 200 g
• Salt: 15 g

Before cooking, the beans are soaked in water for 10 hours (2 liters of water per 1 kg of beans). Following this, the soaking water is discarded and the beans are boiled once to remove gas. Similarly, the meat undergoes a preliminary boiling to remove blood and impurities.

Onion, butter, and meat are sautéed together in a steel pot, tin-lined copper vessel, or earthenware pot until the onions turn pink. Heat for this process may be provided by LPG or oak wood fire. Tomato paste is then added to the sautéed mixture and cooked over low heat for 10 minutes. Two liters of water are subsequently added and the mixture is boiled for 20 minutes. The soaked beans are then introduced into this sauce, the liquid level is adjusted, and the mixture is boiled for an additional 5 minutes.

Cooking time varies depending on the harvest date of the dried beans. Freshly harvested beans typically cook in about 45 minutes, while beans stored for six months may require up to 60 minutes. Stored beans are also observed to absorb more water.

In the final stage, salt is added and the dish is baked in an oven preheated to 180 degrees Celsius with a covered lid for 45 minutes. After the oven is turned off, the dish is left covered and allowed to rest for another 45 minutes. The dish is served on a porcelain plate measuring 30 cm in diameter and 3 cm in depth, accompanied by rice, yogurt, dried onion, and pickles.

Production and Processing Conditions

The registered product must be produced exclusively by enterprises and artisans located within the defined geographical boundaries, strictly adhering to the standards specified in the registration certificate. The production technique and ingredient specifications are essential to preserving the product’s distinctive characteristics.

Monitoring Mechanism

The production and marketing of the product are monitored by a designated inspection board composed of representatives from the Çayeli Municipality Inspection Directorate, Çayeli District Directorate of Food, Agriculture and Livestock, Çayeli Chamber of Agriculture, and Çayeli Chamber of Tradesmen and Craftsmen. At least one qualified and impartial official from each institution participates in the monitoring activities. Inspections are conducted at predetermined dates within the declared operational areas. Expert support may be obtained from public or private institutions during the process. Monitoring also covers marketing activities. The inspection results include an assessment of compliance with registration conditions and, where necessary, initiate legal proceedings.

Çayeli Dried Bean Dish (Generated by Artificial Intelligence)