Erzurum Kavut Haşılı

Erzurum Kavut Haşılı is a dessert prepared by mixing kavut, salt, and hot water, spreading the mixture on a tray, adding honey or mulberry molasses in the center, and pouring melted butter over it before serving. As a result of an application submitted by the Erzurum Chamber of Commerce, the product was registered as a geographical indication on 16.02.2023 under registration number 1338.

Erzurum Kavut Haşılı has a dense consistency and a dark brown color. It is served hot, and consumption involves taking a piece of the prepared haşıl and dipping it into the sweetener (honey or mulberry molasses) in the center. It may optionally be served alongside a glass of milk.

The main ingredient, kavut, is produced within the geographical boundary. Kavut is a flour made by roasting bread wheat on a hot griddle and then grinding it together with its husk in stone mills, resulting in a flour containing germ.

To produce Erzurum Kavut Haşılı, 420 g of kavut, 360 ml of water, 8 g of salt, 30 g of butter, and 40 g of honey or mulberry molasses are used.

The production process consists of the following steps:

• For kavut preparation, bread wheat is roasted for 30 minutes at 50°C while stirring, then ground in a stone mill.
• Kavut and salt are placed in a wide bowl.
• Boiling water is poured over the mixture and stirred until a solid consistency is achieved.
• The prepared mixture is pressed and spread evenly onto a large tray.
• A depression is made in the center of the mixture, into which honey or mulberry molasses is added.
• Finally, melted butter is poured over the top and the dish is served hot.

The geographical boundary for Erzurum Kavut Haşılı is the administrative boundaries of the province of Erzurum. The product’s link to its geographical origin is based on its significant place in Erzurum’s culinary culture, its historical roots, and its region-specific ingredient selection. All stages of production must be carried out within this geographical boundary.

Monitoring activities are conducted under the coordination of the Erzurum Chamber of Commerce, which registered the product. The monitoring body consists of three experts: a representative of the Erzurum Chamber of Commerce, a specialist from the Department of Gastronomy and Culinary Arts at Atatürk University Faculty of Tourism, and a specialist from the Erzurum Provincial Directorate of Agriculture and Forestry.

Monitoring is carried out annually on a regular basis, and additionally whenever a complaint is filed or deemed necessary. During inspections, the suitability of ingredients used in production, compliance with the production method, and the correct use of the designation “Erzurum Kavut Haşılı” along with the logo and geographical indication emblem are verified.