Erzurum Aşmalı Yahni

Erzurum aşmalı yahni is a product registered as a geographical indication under registration number 985 on 27.12.2021, following an application submitted by the Erzurum Chamber of Commerce on 24.03.2021. The product is classified under the category of dishes and soups.

Erzurum aşmalı yahni is a dish prepared using cubed meat, onions sautéed in butter, tomato paste, and dried apricots known locally as “aşma.” Its distinctive feature is its sweet-sour flavor. The dried apricots used in its preparation, referred to as “aşma” in the Erzurum region, are typically selected for their intense drying and pronounced sweet-sour taste. The dish has a long-standing tradition within Erzurum’s culinary culture and maintains a strong association with its geographical origin.

The ingredients for Erzurum aşmalı yahni are: 1000 g of beef or lamb cut into cubes, 2 medium-sized dried onions, 120 g of aşma (dried apricots), 1 tablespoon of tomato paste, 30 g of butter, 1 teaspoon of salt, 1 teaspoon of white granulated sugar (or 1 piece of white cube sugar), 3 glasses of meat broth, and optionally 1 teaspoon of crushed red pepper.

The production method consists of the following steps:

• The meat is boiled for 45 minutes.
• The aşma (dried apricots) are washed and soaked in warm water for half an hour to soften them.
• The dried onions are finely chopped and sautéed in butter.
• On top of the sautéed onions, tomato paste, boiled meat, softened aşma, meat broth, salt, sugar, and optionally crushed red pepper are added.
• After all ingredients are combined, the dish is cooked over low heat for 30 minutes.
• It is served hot.

The geographical boundary of the indication covers the entire province of Erzurum. Due to the dish’s established place in the local culinary culture and its intrinsic link to the region, all stages of production must be carried out within the specified geographical boundary.

Monitoring procedures are conducted under the coordination of the Erzurum Chamber of Commerce. The monitoring body consists of a three-member team comprising one expert each from Atatürk University Faculty of Tourism, Erzurum Provincial Directorate of Agriculture and Forestry, and Erzurum Chamber of Commerce. Monitoring is carried out regularly once a year; however, it may also be conducted at any time if deemed necessary or upon complaint. During inspections, the suitability of ingredients used in production, adherence to the prescribed production method, and the correct use of the designation “Erzurum Aşmalı Yahni,” its logo, and the geographical indication emblem are verified. The monitoring body may obtain services from public or private institutions or qualified experts during these processes.