Hınıs Köfte is a traditional meatball dish with a long history in the Hınıs district of Erzurum province, Türkiye, made from ground meat, bulgur, and egg, shaped into round, flattened patties. Locally known as “Hınıs İçli Köfte” or “İri Köfte” (Large Meatballs), it is distinguished by the use of double-ground meat and three optional fillings: aşma-based (dried-apricot), rice-based, or meat-based.

Hınıs Köfte is registered as a Protected Geographical Indication under Industrial Property Law No. 6769. The application was submitted on December 31, 2021, and it was registered on November 4, 2024, by the Erzurum Commodity Exchange. Its registration number is 1655. The geographical boundary is defined as the Hınıs district of Erzurum province, linking the product’s reputation and production process to this area.

Production Features

Outer Dough Ingredients (Serves 5–6):

• 750–800 g double-ground meat
• 250–300 g bulgur
• 50–100 ml water
• 1 egg
• 10–15 g black pepper
• 25–35 g salt

The outer dough is prepared by hand-kneading the meat and bulgur. Black pepper, red pepper flakes, and salt are added, followed by lukewarm water to achieve a pliable, gum-like consistency. An egg is added at the final stage to make the dough suitable for shaping.

Filling Options

Aşma-Based (Dried-apricot) Filling:

• 200–250 g aşma (dried-apricot)
• 60–80 ml vegetable oil

Aşma is cooked in oil for 10–15 minutes and cooled.

Rice-Based Filling:

• 200–250 g rice
• 200–250 ml water
• 15–20 g salt
• 10–15 g red pepper flakes

Rice is boiled, with salt and red pepper flakes added toward the end. It is preferred slightly al dente.

Meat-Based Filling:

• 200–250 g ground meat
• 30–40 ml vegetable oil
• 25–30 g butter
• 100–120 g onion
• 15–20 g parsley
• 15–20 g salt
• 10–15 g black pepper
• 5–10 g red pepper flakes

The meat is cooked in oil, followed by onions. Spices and parsley are added, cooking is completed, and the filling is cooled.

Shaping and Cooking

Portions of the outer dough are shaped into rounds, and the cooled filling is placed in the center. The dough is closed by hand (moistened to prevent sticking) and slightly flattened with the palm. The köfte is boiled in salted water for 10–12 minutes, then dipped in egg and fried in hot oil for 10–15 minutes. It is served hot.

Cultural Context

Hınıs Köfte holds a special place in the culinary culture of Hınıs district. It is traditionally prepared for special occasions and holidays, reflecting its strong connection to the region’s reputation. All production stages must occur within the boundaries of Hınıs district.

Inspection

The protection of the Protected Geographical Indication is coordinated by the Erzurum Commodity Exchange. Inspections are conducted by a committee comprising experts from Atatürk University’s Faculty of Tourism (Gastronomy and Culinary Arts Department), Erzurum Commodity Exchange, and Erzurum Provincial Directorate of Agriculture and Forestry. Inspections occur at least once a year, with additional checks as needed or upon complaints. Criteria include ingredient compliance, adherence to the production method, and proper use of the indication.