Germencik ekşili tavuk (Germencik sour chicken) is a traditional poultry dish unique to Germencik district in Aydın province, Türkiye, prepared with unripe grape juice (verjuice). It was registered as a “Mahreç” (origin) geographical indication on November 23, 2020, and is protected under Law No. 6769 on Industrial Property. The registration was filed by Germencik Municipality, which officially defined the dish’s production method, reputation, and geographical boundary.
Historical Background
The dish’s fame dates back to 1937 when Mustafa Kemal Atatürk was served this meal during his visit to Hıdırbeyli Neighborhood in Germencik. Atatürk’s appreciation of the dish and the warm hospitality of local soldiers led to the neighborhood receiving the Aegean 2nd Army Medal. This event established a historical link between Germencik ekşili tavuk and its geographical area. The medal and official certificate are preserved at Germencik Municipality.
Distinctive Features
The dish is prepared by boiling and then frying village chicken, which is subsequently cooked in unripe grape juice (verjuice). The verjuice is made from Yediveren variety round-seeded grapes grown in Germencik. Grapes are harvested before ripening, pressed in permeable sacks, strained to remove pulp and seeds, boiled, cooled, and stored in bottles.
Preparation
The preparation involves three stages:
- Boiling: Village chicken is boiled over a wood fire for 15 minutes.
- Frying: The boiled chicken is fried in olive oil for 5 minutes until evenly browned.
- Sauce Preparation and Combining: Tomato paste is sautéed in the same pan, then chopped onions and garlic are added. When softened, tomatoes (or canned tomatoes), salt, black pepper, and red chili powder are added. Some of the chicken’s boiling water is incorporated to complete the sauce. The chicken, sauce, and boiling liquid are combined in a pot; 1 cup of verjuice is added, and the mixture is simmered for another 25 minutes. The dish is then rested for at least 2 hours before serving hot.
Geographical Link and Production Conditions
The dish’s reputation and production skill are closely tied to Germencik district. Therefore, all stages of production must take place within this geographical area.
Supervision
The production and use of the Mahreç mark are monitored by an inspection authority coordinated by Germencik Municipality, including experts from the Germencik District Directorate of Agriculture and Forestry and the municipality. Inspections are conducted at least once a year, with additional checks possible as needed or upon complaint. Results are reported to the Turkish Patent and Trademark Office.
