Erzurum Kaz Lokması is a traditional dessert unique to the Erzurum province. It has been protected under geographical indication registration, representing an integral part of the local culinary culture. Its production process, ingredients, and morphological characteristics are closely linked to the identity of Erzurum.

Registration Process and Legal Protection

Erzurum Kaz Lokması was officially registered as a geographical indication on March 2, 2023, under the protection of the Industrial Property Law No. 6769, effective from December 15, 2021. As a designation of origin, this geographical indication is protected only if the product is manufactured within the boundaries of Erzurum province and in accordance with specified production rules. This protection aims to preserve the product’s connection to its geographical origin and traditional manufacturing methods.

Place and Historical Significance in Local Culinary Culture

The dessert has a long-standing presence in the culinary traditions of Erzurum. Traditionally produced, it has been consumed by local communities over various periods, becoming a cultural habit. The product’s deep-rooted history within Erzurum has established its fame connected to the geographical region, forming a primary basis for its registration.

Product Description and Distinctive Features

Erzurum Kaz Lokması is prepared by portioning dough—made from special-purpose wheat flour, eggs, yeast, granulated white sugar, salt, yogurt, and water—with a spoon, frying the portions in hot oil, and then soaking them in syrup. Due to the ingredient ratios, the dessert does not absorb excessive syrup. The short frying duration ensures the product maintains a golden-yellow color.

The dough naturally forms shapes while frying in the oil, resembling a goose—a similarity that inspired the name “Kaz Lokması” (Goose Bite). It is served hot.

Shape and Naming Characteristics

The natural form the dough takes during frying resembles a goose, hence the product is called “Kaz Lokması.” This morphological trait and the naming convention contribute to the product’s local identity.

Ingredients and Production Method

For 10 servings, the components and methods are as follows:

Dough Ingredients

• 500 g special-purpose wheat flour
• 2 eggs
• 10 g baking powder
• 5 g salt
• 4 g baking soda
• 500 ml water

Frying Oil

• 300 ml vegetable oil

Syrup Ingredients

• 400 g granulated white sugar
• 500 ml water
• 50 ml lemon juice

Syrup Preparation

Water and sugar are mixed and boiled. When boiling begins, lemon juice is added, and the boiling continues until a lightly thickened syrup is obtained.

Dough Preparation

Eggs, flour, baking powder, baking soda, and salt are mixed in a bowl. Water is added gradually and whisked until a fluid dough consistency is achieved.

Cooking

Approximately half a tablespoon of dough is taken and dropped into hot oil. The dough pieces are fried until they turn pinkish. After frying, the pieces are removed from the oil, soaked in syrup, and served hot.

Packaging and Logo Usage

The registered mark and designation of origin emblem must be displayed on the product or its packaging. If these signs cannot be placed on the product or packaging, they must be displayed within the business premises in a location visible to consumers.

Geographical Boundary and Production Link

Since the product’s history is tied to Erzurum province, all stages of production, processing, and other related operations must occur within the geographical boundary of Erzurum. The product’s reputation is linked exclusively to this geographical region.

Inspection and Quality Control Process

Inspections are conducted under the coordination of the Erzurum Commodity Exchange. The inspection authority consists of representatives from the Erzurum Commodity Exchange, Atatürk University Faculty of Tourism Gastronomy and Culinary Arts Department, and Erzurum Provincial Directorate of Agriculture and Forestry.

Inspections are regularly performed once a year; additional inspections may be conducted if necessary or upon complaint. These inspections cover:

• Compliance of materials used in production,
• Conformity of product characteristics with registered standards,
• Adherence to the production method,
• Usage of registered markings and logos.

If needed, support may be sought from public institutions, private organizations, or experts.