Erzurum Çaşır Kavurması

Erzurum Çaşır Kavurması is a registered dish associated with the province of Erzurum. Following an application by the Erzurum Chamber of Commerce, it was registered on 06.06.2023 under registration number 1372 as a Geographical Indication effective from 24.12.2021.

Product Characteristics

Erzurum Çaşır Kavurması is a dish made from the roots and stems of the plant known as Prangos ferulacea, belonging to the Apiaceae family. In its preparation, butter and eggs are used alongside the çaşır plant. The plant, also known locally as “çaşur,” “çakşır,” or “tetik çaşırı,” grows wild in its natural habitat.

Harvesting occurs in two periods: early May and mid-June. For use outside these seasons, the plant is preserved by pickling or boiling and freezing.

The flavor of the dish is described as slightly bitter and aromatic. Its long-standing tradition within the region and its significant place in local culinary culture establish its distinctive association with Erzurum.

Production Method

The production of Erzurum Çaşır Kavurması uses the çaşır plant grown within the specified geographical boundaries. Production can be carried out using fresh, pickled, or frozen çaşır.

• Pickling Preparation: After cleaning and washing, the çaşır stems are boiled until softened. They are then immersed in cold water to remove bitterness and left to soak for 6 to 8 hours, during which the water is changed 3 to 4 times. The stems are packed into containers, covered with rock salt and water, sealed with grape leaves to prevent air exposure, and left to pickle for one month.

• Preparation of the Dish (Serves 4–5): Approximately 500 g of fresh or boiled çaşır, or 600 g of pickled çaşır, is used. Other ingredients include 35 g of butter, 4 eggs, and 12 g of salt.

• Preprocessing (Fresh/Frozen): If using fresh çaşır, the plant is cleaned and boiled in salted boiling water for up to 30 minutes depending on firmness, then drained and soaked in cold water for 30 minutes to reduce bitterness before being finely chopped. If using frozen çaşır, it is thawed and finely sliced.

• Preprocessing (Pickled): If using pickled çaşır, it is thoroughly washed and soaked in lukewarm water for approximately 60 minutes until the salt is removed.

• Cooking: Butter is melted in a pan, and the prepared çaşır is added and sautéed for 10 minutes. Finally, beaten eggs are added. Once the eggs are cooked, the dish is served hot.

Geographical Boundary and Monitoring

The geographical boundary of the product is defined by the administrative boundaries of the province of Erzurum. All stages of production of Erzurum Çaşır Kavurması must take place within these boundaries due to its geographical indication status.

Monitoring activities are coordinated by the Erzurum Chamber of Commerce. The monitoring authority consists of three experts from Atatürk University Faculty of Tourism, Department of Gastronomy and Culinary Arts, Erzurum Provincial Directorate of Agriculture and Forestry, and the Erzurum Chamber of Commerce. Monitoring is conducted annually on a regular basis, and additionally whenever a complaint is received or deemed necessary.

The following criteria are assessed during monitoring:

• Appropriateness of ingredients and quantities used in production.
• Compliance with the established production method.
• Correct use of the name “Erzurum Çaşır Kavurması,” its logo, and the geographical indication emblem.

The monitoring authority may procure services from public or private institutions or expert individuals as needed. The Erzurum Chamber of Commerce is responsible for managing legal procedures related to the protection of the registered rights.