Erzurum Potato Borani is a traditional dish produced in the Erzurum province of Türkiye. Its primary ingredients consist of potatoes, garlic-flavored yogurt, butter, and spices. The term borani derives from the Persian word būrānī, which was adopted into Turkish to describe dishes typically prepared with pieces of dough, vegetables, and meat. However, the variety found in Erzurum cuisine is distinct from the boranis of other regions, which often utilize vegetables such as spinach or beans. Instead, the Erzurum version is prepared with potatoes. This dish is particularly consumed during the winter months and holds a significant place in the culinary culture of the region.
Distinctive Characteristics
Erzurum Potato Borani is distinguished by its production within the geographical boundaries of Erzurum and its unique combination of ingredients. Whereas other borani variations commonly feature spinach or beans as the main vegetable, the Erzurum version is characterized by the use of potatoes. The simultaneous incorporation of garlic-infused yogurt and butter constitutes the defining elements of its flavor profile and texture.
Geographical Indication Registration and Significance
Erzurum Potato Borani was registered as a product of geographical indication under the category of designation of origin on 1 October 2024 with registration number 1641. The application was initially submitted on 12 April 2021 and was carried out by the Erzurum Commodity Exchange. The geographical indication certification aims to safeguard the identity of the product as unique to Erzurum and to preserve its traditional methods of production.
Erzurum Potato Borani (Turkish Patent and Trademark Office)
Production Process and Methodology
The preparation of Erzurum Potato Borani requires the following principal ingredients: 1000–1100 g potatoes, 1000–1100 g water, 15–25 g garlic, 200–250 g whisked yogurt, 25–35 g salt, 150–200 g butter, 5–10 g dried mint, and 10–20 g red pepper flakes.
The production process begins with washing and boiling the potatoes in water for 25–30 minutes. In a separate container, yogurt is whisked together with garlic and salt. Butter is melted in a pan. Once the potatoes are boiled, their skins are peeled and mashed with half of the melted butter. The remaining butter is then mixed into the garlic yogurt blend, which is subsequently poured over the potatoes. Finally, dried mint and red pepper flakes are sprinkled on top before serving.
Supervision and Control Mechanism
The production standards of Erzurum Potato Borani are regularly monitored by a supervisory committee coordinated by the Erzurum Commodity Exchange. This committee is composed of experts from Atatürk University, Faculty of Tourism, Department of Gastronomy and Culinary Arts, the Erzurum Commodity Exchange, and the Erzurum Food Control Laboratory Directorate. Routine inspections are conducted annually, while additional checks are carried out whenever necessary or in cases of complaints. The inspection criteria include the suitability of ingredients, compliance with traditional production methods, and the correct use of the geographical indication emblem and logo. When required, experts from public or private institutions may also participate in the inspection process. The registering institution holds the authority to initiate legal procedures to protect the rights associated with the product.
Usage and Packaging
The packaging of Erzurum Potato Borani must bear the logo containing the phrase “Erzurum Potato Borani” along with the designation of origin emblem. If the use of packaging is not applicable, the logo and emblem must be visibly displayed within the production facility. This regulation ensures the protection of the certified identity of the product and its recognition by consumers.
