Erzurum Çortutu Beet

Erzurum Çortutu Pancarı is a dish registered as a geographical indication with registration number 987 by the Turkish Patent and Trademark Office on December 27, 2021. The product, applied for by the Erzurum Chamber of Commerce, belongs to the cuisine of Erzurum and is bound to its geographical boundaries.

Product Characteristics

Erzurum Çortutu Pancarı is a dish whose main ingredient is çortutu, a pickled product made from the tubers of the turnip rape plant (Brassica napobrassica). The dish is prepared by cooking this pickled turnip rape with beef (bone-in meat, diced meat, pöç, or kavurma), butter, tomato paste, onion, pilaf-grade bulgur, and red pepper flakes. This dish, which requires skilled craftsmanship, has a long-standing tradition in Erzurum cuisine.

Production Method

The production process consists of two main stages: preparing the çortutu pickles and cooking the dish.

Preparing the Çortutu

• The turnip rape tubers are first sliced into rounds, then cut into finger-thick strips.
• They are mixed with rock salt and left to rest overnight, then rinsed with water.
• The strips are placed in pickling jars, and salt and water are added over them.
• A weight is placed on top to ensure the turnip rape remains submerged below the brine, and the jars are sealed.
• The jars are left at room temperature for 15 days until the pickles are ready for use.

Preparing Erzurum Çortutu Pancarı

• If beef (bone-in, diced, or pöç) is used, it is boiled in a pressure cooker for approximately 45 minutes. This step is skipped if kavurma is used.
• In a separate pot, chopped onion is sautéed in butter, then tomato paste is added and stirred.
• The boiled beef or kavurma is added to the pot.
• The prepared çortutu is rinsed in water for 10 minutes, drained, and then added to the dish.
• Pilaf-grade bulgur and red pepper flakes are added, and the mixture is cooked over low heat for 30 minutes.
• The cooked dish is left to rest for 30 minutes before serving.

Geographical Boundary and Monitoring

Monitoring activities are coordinated by the Erzurum Chamber of Commerce. The monitoring team consists of three experts, one each from Atatürk University Faculty of Tourism, Erzurum Provincial Directorate of Agriculture and Forestry, and the Erzurum Chamber of Commerce. Monitoring is conducted annually on a regular basis, and may also be carried out at any time if deemed necessary or upon complaint. During inspections, the suitability of ingredients and their quantities, production methods, and the use of the “Erzurum Çortutu Pancarı” logo and geographical indication emblem are verified.