Erzurum Eriştesi

Erzurum eriştesi is a protected designation registered on 18.11.2022 by the Erzurum Chamber of Commerce. This product is associated with the culinary culture and traditions of the province of Erzurum and is typically prepared during summer months using communal labor for consumption during winter.

Product Characteristics

Erzurum eriştesi is a pasta product made from wheat flour, water, and salt. The prepared dough is cut into strips 40–45 cm in length, hung on ropes to dry, and finally baked.

Production Method

For the production of Erzurum eriştesi (based on 5 kg of product), 5 kg of wheat flour, 1 liter of water, and 48 grams of salt are used.

• The ingredients are mixed and kneaded until a soft dough is formed, then rested for 15–20 minutes.
• The rested dough is rolled out with a rolling pin to a thickness of 0.5 cm and a diameter of 60 cm.
• The rolled dough is cut into strips 55–60 cm in length and 0.3–0.4 cm in width using a knife or machine.
• The strips are lightly dusted with flour and hung on ropes in a shaded area for at least 2 hours to dry.
• After being left on the ropes for one day, the strips are arranged horizontally on racks.
• The erişte on the racks are dried in ovens at a temperature of 70–80°C for approximately 60 minutes.
• The dried product is stored at ambient temperature in transparent, sealed packaging that prevents breakage and allows visibility of the contents.

Geographical Boundary and Control

The product is intrinsically linked to the province of Erzurum. All stages of production of Erzurum eriştesi must be carried out within the boundaries of the Erzurum province.

Control procedures are coordinated by the Erzurum Chamber of Commerce. The control body consists of at least three experts, one each from the Erzurum Chamber of Commerce, the Erzurum Provincial Directorate of Agriculture and Forestry, and the Atatürk University Faculty of Tourism. Inspections are conducted annually on a regular basis, and additionally whenever necessary or in response to complaints. During inspections, the appropriateness of the ingredients used, the production method, and the correct use of the product name and logo are verified.