Çukurca Tahini

Çukurca Tahini is a unique type of tahini produced in the Çukurca district of Hakkâri province, using sesame seeds ground in stone mills, and officially registered as a geographical indication by the Turkish Patent and Trademark Office. Registered under number 1529, Çukurca Tahini was officially registered on 29 January 2024 for protection effective from 13 June 2022. The registering authority is the Çukurca District Governorship.

Distinguishing Characteristics

Çukurca Tahini acquires its distinctive qualities through the use of sesame seeds roasted over oak wood fire and stone mills turned by water during production. This specialized method prevents the formation of sediment and a layer of oil on the surface. Due to the prolonged roasting of the sesame seeds, Çukurca Tahini has a color ranging from brown to dark brown and a fluid consistency.

Historical Significance and Geographical Connection

Çukurca Tahini holds an important place in the cuisine of the Çukurca district and has a long-standing tradition. Its production, particularly in the stages of sesame cultivation and preparation for tahini making, requires specific local knowledge and skilled craftsmanship tied to the region. Therefore, all stages of Çukurca Tahini production must be carried out within the defined geographical boundary (Çukurca district of Hakkâri province). This geographical connection reinforces the product’s reputation.

Çukurca Tahini (Anadolu Agency)

Production Method

The production of Çukurca Tahini begins with the preferential use of sesame seeds grown within the designated geographical boundary.

Sesame Cultivation and Preparation:

• Soil Preparation: The soil is tilled in May for sesame planting and left undisturbed for 10 to 20 days. It is then irrigated for five to six days to soften it.
• Germination: Sesame seeds are placed in a container with water and left overnight; this process is called germination.
• Drying Before Planting: Swollen seeds are drained and spread on a cloth. After partial drying, they are mixed with dry soil to prevent clumping during sowing.
• Sowing: Sesame seeds are sown along guide lines marked with ropes in the field. Wide spacing between rows facilitates plant growth.
• Harvesting and Cleaning: Harvested in September, sesame seeds are dried in a clean location. After being winnowed and aired in a windy area, they are stored in sacks. The seeds are then separated from the plant material by beating the sacks with sticks.
• Dehulling: Sesame seeds are transferred into pools filled with water. For every 1000 ml of water, 100 to 150 grams of salt are added and mixed. The seeds are left submerged overnight. The hulls detach and float to the surface, where they are skimmed off.

Roasting and Grinding:

• Roasting: Moist sesame seeds are roasted in stone ovens to ensure consistent heat distribution and stable temperature. The seeds are roasted until completely dry and their color changes.
• Cooling and Sieving: Roasted seeds are aerated to lose excess heat. They are then passed through a fine sieve to remove impurities.
• Grinding in Stone Mills: Cleaned seeds are transported to stone mills built beside fast-flowing streams within the geographical boundary, powered by water. The seeds are loaded into a large conical hopper and gradually fed downward by vibration. Between two stone wheels—one fixed and one rotating—the seeds are crushed into a fluid tahini paste. The water flow is regulated to a maximum of 50 to 55 revolutions per minute to prevent the stones from overheating, wearing out, or imparting bitterness.
• Packaging and Storage: Tahini flowing from the stone mills is packaged in transparent containers suitable for food contact. Transparent containers are used to allow easy visual inspection of the product’s color and consistency. Çukurca Tahini can be stored for up to one year at room temperature in dry, cool, and sunless storage areas.

A Visual of Çukurca Tahini Production (Anadolu Agency)

Monitoring

Monitoring of Çukurca Tahini is conducted by a supervisory body composed of three experts—one each from the Çukurca District Governorship, the Çukurca District Directorate of Agriculture, and the Çukurca Municipality—coordinated by the Çukurca District Governorship. Inspections are carried out annually on a regular basis, as needed, and in response to complaints. These inspections focus on compliance with the production method, adherence to product specifications, and proper use of the designation “Çukurca Tahini,” its logo, and its geographical indication emblem, particularly during the wetting and roasting stages. The supervisory body may seek expert assistance from public or private institutions during inspections. The registering authority manages legal procedures to protect the rights associated with the product.