Erzurum Çiriş Yemeği

Erzurum çiriş yemeği is a protected geographical indication product registered by the Turkish Patent and Trademark Office on 22.08.2022. It was granted protection on 15.12.2021 upon application by the Erzurum Chamber of Commerce. This dish has deep roots in the culinary culture of Erzurum and has gained recognition tied to its geographical origin.

Erzurum çiriş yemeği is a dish prepared using çiriş herb (Asphodelus aestivus L) as the main ingredient, along with bulgur, dried onion, paprika and salt. Only the above-ground parts of the çiriş herb are used in production. It can also be produced with the addition of meat or kavurma, if desired.

In the production of this dish, çiriş herbs grown within the boundaries of Erzurum province are used. Production can be carried out in two different ways: with meat or without meat.

• With Meat: (Recipe based on 6 servings) 100 g kavurma or diced meat is sautéed with 15 g butter and 45 ml vegetable oil. One chopped onion is added and cooked until pink. 40 g tomato paste (or 2 fresh tomatoes in season) is added. 500 g chopped çiriş herb is added and sautéed for 2–3 minutes. 500 ml hot water, 15 g salt and 3 g paprika are added. After the çiriş herbs are cooked, 35 g bulgur is added and the mixture is cooked until the bulgur softens. Served hot.
• Without Meat: (Recipe based on 4 servings) 30 ml olive oil is heated and one chopped cooking onion is sautéed. 10 g tomato paste is added. 500 g coarsely chopped çiriş herb, 25 g bulgur and 10 g salt are added. Hot water is added in sufficient quantity to cover the ingredients (approximately 300 ml) and the pot is covered. After the bulgur softens, 2 g black pepper is added, the mixture is stirred and removed from heat. It is left to rest for 10–15 minutes before serving.

The geographical boundary of Erzurum çiriş yemeği is defined as the administrative boundaries of Erzurum province. Due to the product’s local recognition and distinctive characteristics, all stages of production must take place within these boundaries.

Monitoring of the product is carried out under the coordination of the registering body, the Erzurum Chamber of Commerce. The monitoring body consists of three experts: one each from the Erzurum Chamber of Commerce, the Faculty of Tourism at Atatürk University, and the Erzurum Provincial Directorate of Agriculture and Forestry.

Monitoring inspections are conducted at least once annually, and may also be carried out upon complaint or as needed. During these inspections, the suitability of ingredients, compliance with the production method, and the correct use of the product name, logo and geographical indication emblem are verified. The monitoring body may engage external experts or institutions for services during the process.