Erzurum Mantı / Erzurum Hıngeli

Erzurum mantısı / Erzurum hıngeli is a dish made by boiling triangular-shaped dough parcels filled with a mixture of ground beef and onion.

As a result of an application submitted by the Erzurum Chamber of Commerce, the product was officially registered on 11.08.2021 under registration number 847 as a geographical indication. The dish has a longstanding tradition in the culinary culture of Erzurum.

Product Characteristics

The quality of the dough is a critical component in the production of Erzurum mantısı / Erzurum hıngeli and must be thoroughly kneaded. The thickness of the rolled dough is specified at 2 mm. The sheets are cut into 4x4 cm squares. After placing the filling, the dough is folded into a triangular shape.

The boiled dumplings are served on a plate and may be accompanied by yogurt or a sauce as desired. The sauce consists of butter, tomato paste, mint and red pepper.

Production Method

The production process of Erzurum mantısı / Erzurum hıngeli consists of the following steps:

• Filling: The filling is prepared by mixing 250 g of ground beef, 125 g of grated onion, 10 g of salt and 5 g of black pepper. The ground beef must be sourced from calves raised using extensive livestock methods within the geographical boundary of Erzurum.

• Dough: The dough is made using 500 g of flour, 100 ml of water and one egg. The flour must be of first grade with high protein and gluten content. The egg is added to provide elasticity to the dough and to prevent texture degradation during boiling.

• Dough Preparation: The dough is kneaded for 15 minutes to achieve homogeneity. It is then divided into four equal portions (bezeler) and covered with a damp cloth for 20 minutes to rest.

• Shaping: The rested dough portions are rolled out using a rolling pin to a thickness of 2 mm. The sheets are cut into 4x4 cm squares. Each square receives 3 g of filling and is then folded into a triangular shape.

• Cooking and Serving: The shaped dumplings are boiled in boiling water. Once cooked, they are transferred to serving plates. Hot butter produced in Erzurum is added on top to prevent sticking. The dish may be served with yogurt or with a sauce made by homogeneously cooking 50 g of butter, 25 g of tomato paste, 15 g of mint and 15 g of red pepper.

Geographical Boundary

The geographical boundary of the product is defined by the administrative borders of Erzurum province. The product is intrinsically linked to this region because the ground beef and butter used in its production must be sourced within the geographical boundary, and the preparation of the dough requires specialized craftsmanship. All production stages specified in the registration must be carried out within the boundaries of Erzurum province.

Monitoring

Monitoring of production in compliance with the registration is coordinated by the Erzurum Chamber of Commerce. The monitoring body is a minimum three-member commission composed of one expert each from the Erzurum Chamber of Commerce, the Erzurum Food Control Laboratory Directorate and the Food Engineering Department of Atatürk University.

Inspections are conducted at least once a year, and additionally upon complaint or when deemed necessary. Annual inspection results are reported by the Erzurum Chamber of Commerce to the Turkish Patent and Trademark Office. During inspections, compliance of the ingredients, production method and product characteristics with the registration, as well as the correct use of the product name, logo and geographical indication emblem, are verified.