Erzurum Salted Lokum

Erzurum Salt Lokum is a dough-based confection produced in the province of Erzurum, made using butter, liquid oil, eggs, yogurt, baking powder, wheat flour, and salt. Following an application by the Erzurum Chamber of Commerce, it was registered on 26.05.2023 under registration number 1368 as a geographical indication, with the application submitted on 09.04.2021. The product is classified under the group of bakery and pastry products, dough-based items, and sweets.

Product Characteristics

Erzurum Salt Lokum is cut into pieces approximately 8x3 cm in size, resembling a baklava slice. The surface is brushed with egg yolk and optionally sprinkled with sesame. Due to the presence of butter and yogurt in its composition, it has a soft texture that melts in the mouth, a characteristic that gives it the name “salt lokum” within its geographical region. In the past, butter residue was also used in its production, but today only butter is used. The product can be stored for up to three days at room temperature and for up to one week in closed containers suitable for food contact. Erzurum Salt Lokum has a long-standing tradition in the culinary culture of Erzurum and is intrinsically linked to its geographical origin.

Production Method

The production steps for Erzurum Salt Lokum (for approximately 30 pieces) are as follows:

• Ingredients: 125 g butter, 80 ml liquid oil, 245 g yogurt, 2 eggs (one yolk separated), 10 g baking powder, 550 g wheat flour, and 8 g salt.
• Preparation:
• • Butter, liquid oil, yogurt, eggs, baking powder, and salt are mixed together in a container at room temperature.
  • Flour is gradually added while kneading until a non-sticky dough is obtained.
  • Cylindrical pieces approximately 20 cm in diameter are formed from the dough and then cut into pieces measuring approximately 8x3 cm in the shape of baklava slices.
  • The dough pieces are arranged on a baking tray and brushed with the reserved egg yolk; sesame may be sprinkled optionally.
  • The pieces are baked in a preheated oven at 180°C for approximately 35 minutes, until the tops turn golden brown.
  • After removal from the oven, the product is cooled and packaged in containers suitable for food contact before being sold.

Geographical Boundary

The geographical boundary for the indication is defined as the administrative boundaries of the province of Erzurum. Because Erzurum Salt Lokum is intrinsically linked to its geographical origin and holds a significant place in local culture, all stages of production must be carried out within the specified geographical boundary.

Control

Controls are conducted under the coordination of the Erzurum Chamber of Commerce, which registered the indication. The control body consists of three experts: one each from the Department of Gastronomy and Culinary Arts at Atatürk University Faculty of Tourism, the Erzurum Provincial Directorate of Agriculture and Forestry, and the Erzurum Chamber of Commerce. Controls are carried out annually on a regular basis, and additionally whenever deemed necessary or in response to complaints.

The following criteria are verified during inspections:

• Appropriateness of ingredients used in production,
• Compliance with the established production method,
• Correct use of the term "Erzurum Tuzlu Lokumu", its logo, and the geographical indication emblem.