Erzurum Sour Stuffed Dish

Erzurum ekşili dolma is a registered dish of the province of Erzurum. An application for registration was submitted on 31.12.2021 under application number C2021/000566 by the Erzurum Chamber of Commerce. The product was registered as a geographical indication on 27.10.2022 with registration number 1246. The product category is classified as "Meals and soups".

Erzurum ekşili dolma is a type of stuffed dish made using vine leaves. The filling is prepared by mixing medium-fat ground beef, dried onion, rice, tomato paste, black pepper and salt. The distinctive sour flavor is derived from either wild plum or cranberry pestil added to the filling. Wild plum is also known locally in the geographical area as salor. After cooking, the dish is served with garlic-infused yogurt poured on top.

The production process of Erzurum ekşili dolma consists of the following steps:

• Wild plum or cranberry pestil is finely chopped and heated with water until fully dissolved into a homogeneous mixture.
• The filling is prepared by combining chopped culinary onion, rice, ground beef, dissolved pestil, tomato paste, salt, black pepper and water.
• If salted vine leaves are used, they are soaked in hot water to remove excess salt and soften their texture.
• Stiff parts of the leaves are trimmed. The filling is placed on the shiny side of the leaf, which is then rolled tightly.
• Vine leaves are arranged at the bottom of a pot, the stuffed rolls are placed on top, and a plate is placed over them to prevent unrolling during cooking.
• Water is added and the leaves are simmered over low heat for approximately 15 minutes until tender. Additional hot water may be added during cooking if necessary.
• Garlic is grated and mixed with strained yogurt.
• The cooked dolmas are served hot accompanied by the garlic yogurt mixture.

The geographical boundary of the product is defined by the administrative borders of the province of Erzurum. All stages of production of Erzurum ekşili dolma, which has deep historical roots in the cuisine of Erzurum, must be carried out within these boundaries due to its established link with the region.

Monitoring activities are coordinated by the Erzurum Chamber of Commerce. The monitoring body consists of three experts: one each from the Erzurum Provincial Directorate of Agriculture and Forestry, the Department of Gastronomy and Culinary Arts at Atatürk University Faculty of Tourism, and the Erzurum Chamber of Commerce. Inspections are conducted regularly once a year and at any time upon complaint or if deemed necessary. During inspections, the ingredients used, their quantities, compliance with the production method, and the correct use of the product name, logo and geographical indication emblem are verified.