Hasankale Lava Flow

Hasankale lavaş is a baked product produced using traditional methods within the boundaries of Erzurum Province, particularly in the district of Pasinler, and officially registered with a geographical indication mark; it is made by shaping dough prepared from bread wheat flour, water, sourdough starter, and salt onto floured wooden peels and baking it in stone ovens with mosaic bases heated by wood fire.

Distinctive Characteristics

Hasankale lavaş is recognized by its thin, elongated shape, measuring 120–150 cm in length, 10–20 cm in width, and 2–5 cm in thickness. The sourdough starter used in its production is typically obtained from dough reserved from a previous batch and is occasionally reprepared by the lavaş master. Water is used instead of flour during shaping to prevent the dough from sticking to the peels; the masters moisten their hands to facilitate this process. The dough, stretched with fingertip taps, is baked in the stone oven for 3–7 minutes. Baking with wood fire, along with the use of sourdough starter and bran, determines the product’s unique taste and aroma.

Production Process

To produce approximately 250–260 lavaş, about 50 kg of flour, 30 liters of water, 500 g of sourdough starter, and 500 g of salt are used. After kneading, the dough is rested for at least 10 minutes, then divided into small portions known as “künt.” These portions are arranged on floured peels, shaped, and placed in the oven. After baking, the cooled lavaş can be stored for up to three days when kept in food-safe packaging under cool and dry conditions.

Geographical Link and Production Area

The production of Hasankale lavaş historically began in the district of Hasankale (present-day Pasinler) and gradually spread throughout Erzurum Province. Due to the established link between the product’s reputation and its geographical origin, all stages of production must be carried out within the boundaries of Erzurum Province.

Monitoring

The production and marketing of the product are monitored at least once a year by a two-member oversight body composed of experts from the Pasinler Chamber of Commerce and Industry, the relevant chamber, and the Pasinler District Directorate of Agriculture and Forestry, under the coordination of the Pasinler Chamber of Commerce and Industry. Additional inspections are conducted upon complaint or need. Monitoring criteria include compliance with ingredients, use of stone ovens, adherence to traditional production methods, physical characteristics, packaging conditions, and correct application of the geographical indication mark.