Gediz Güveci

Gediz Güveci is a dish specific to the Gediz district of Kütahya Province and is a registered geographical indication registered by the Turkish Patent and Trademark Office on 10 November 2021. This dish holds an important place in the culinary culture of Gediz and is recognized for its regional production methods and ingredients. Gediz Güveci is distinguished by its use of meat from goats raised within the geographical boundaries of the region, cooked in specially prepared clay pots over a stone oven fueled by pine wood.

Definition and Distinctive Characteristics

Gediz Güveci is prepared using lamb or goat meat, dried onion, tomato paste, salt, and hot water. The clay pots used in its preparation are sourced from Gökeyüp Village in the Salihli district of Manisa. These pots are treated with animal fat and baked in a stone oven for 15 days in Gediz to prepare them for use. The cooking process takes place in stone ovens constructed from fire bricks, heated to 250 °C using pine wood. The dish has ancient origins and is strongly associated with the culinary traditions and geographical boundaries of Gediz.

Production Method

The preparation of Gediz Güveci follows a specific sequence and local techniques. Below is a detailed description of the production process for a four-person portion:

Ingredients

• 250 g lamb or goat leg meat
• 500 g hindquarter meat
• 50 g loin meat
• 200 g rib meat with bone and fat
• 250 ml hot water
• 75 g dried onion
• 40 g tomato paste
• 4 g salt

Preparation Steps

1. Meat Preparation: The meats used are sourced daily from goats raised in the Gediz district. The rib meat is prepared with bone and fat intact.
2. Oven Preparation: The stone oven, made of fire bricks, has a dome height of 75 cm and dimensions of 140 cm by 250 cm. It is heated with pine wood to a temperature of 250 °C.
3. Placing Meat in the Clay Pot: A layer of salt is sprinkled on the base of the clay pot, which has a diameter of 21 cm and a depth of 6 cm and is sourced from Gökeyüp Village in Salihli, Manisa. The fatty rib meat is placed first, followed by the other cuts of meat, and the pot is then covered.
4. Cooking Process: The covered pot is placed in the 250 °C stone oven and cooked for 40 minutes using its own juices. It is then removed from the oven, the rib meat is taken out, and a sauce made from dried onion, tomato paste, and hot water is added over the remaining meat. The rib meat is returned to the pot, the lid is replaced, and the dish is cooked for an additional five hours in the oven.
5. Serving: After cooking is complete, Gediz Güveci is served hot. It is traditionally accompanied by onion and bread, according to preference.

Geographical Boundary and Production Conditions

All stages of Gediz Güveci production are carried out within the boundaries of the Gediz district of Kütahya. The meat is sourced exclusively from goats raised in the region, and the preparation of the clay pots is also completed in Gediz. Although the pots are obtained from Gökeyüp Village in Salihli, Manisa, the process of seasoning them with animal fat and baking them for 15 days in a stone oven is performed exclusively in Gediz. The dish’s connection to its geographical origin is reinforced by both its production method and the origin of its ingredients.

Monitoring and Registration

Gediz Güveci was registered under Law No. 6769 on Industrial Property, with an application submitted by the Gediz Municipality on 9 April 2021. Monitoring is conducted at least once annually by a control body consisting of at least four members: two from the Gediz District Directorate of Agriculture and Forestry, one from the Gediz Chamber of Commerce and Industry, and one from the Gediz Municipality. Additional inspections are carried out as needed or upon complaint. The monitoring criteria are as follows:

• Compliance with the production method
• Appropriateness of the ingredients used
• Origin of the meat from animals raised in the Gediz district
• Correct origin and preparation process of the clay pots
• Proper use of the designation “Gediz Güveci” and its geographical indication emblem

The monitoring body may obtain expert support or services from public or private institutions when necessary. The Gediz Municipality, as the registering authority, conducts legal procedures to protect the rights associated with the geographical indication.

Usage and Promotion

The designation “Gediz Güveci” and its geographical indication emblem must be used on the product itself or its packaging. If this is not feasible, the emblem must be displayed in a clearly visible location within the establishment. This mark emphasizes the dish’s exclusive association with Gediz and its geographical origin.