Ilibada Sarması/Dolması

Afyon ilibada sarma is a traditional dish specific to Afyonkarahisar province, made from the leaves of Rumex patientia (known locally as “ilibada” or “labada”). The dish is prepared by wrapping a filling of fine bulgur (dügü) and crushed wheat (göce) in lightly boiled labada leaves, shaped into triangular (muska) parcels approximately 3 cm in length.

The following ingredients are used for a production batch serving eight people:

• 1.5 kg ilibada (labada) leaves
• 200 g dügü (fine bulgur)
• 200 g göce (crushed wheat)
• 60 g flour
• 2 medium-sized onions
• 2–3 cloves of garlic
• 100 g vegetable oil
• 1 teaspoon dried mint
• 1 teaspoon red pepper
• 1 teaspoon salt
• 30 g tomato paste or fresh tomatoes
• 60 g strained yogurt
• Sufficient water (for boiling)

The production process is divided into three main stages.

Finely chopped onions are sautéed in vegetable oil until they turn pink. Flour is then added and the mixture is stirred and cooked further. Separately, the pre-mixed dügü and göce are combined with the sautéed mixture along with water. During cooking, salt, red pepper, and dried mint are added.

The ilibada leaves are lightly boiled in a separate pot. If necessary, the thick central vein is removed from the leaves, and each leaf is halved. The prepared filling is placed onto the leaves and wrapped into triangular (muska) shapes, forming parcels approximately 3 cm in size. These parcels are arranged in a pot, covered with water, and cooked for approximately 40 minutes with the lid closed.

The cooked parcels are transferred to a serving dish. They are served with an optional sauce, which may consist of plain strained yogurt, garlic-mixed yogurt (crushed garlic blended into yogurt), or a sauce made from heated oil blended with tomato paste and spices.

Afyon ilibada sarma has developed as a cultural heritage specific to Afyonkarahisar province, shaped by local plant use and production practices. To preserve its traditional recipe and distinctive characteristics, all stages of production must be carried out within the boundaries of Afyonkarahisar province. This requirement ensures the protection of the geographical indication and the sustainable continuity of the product’s uniqueness.

The production of Afyon ilibada sarma is subject to a monitoring process coordinated by the Afyonkarahisar Municipality, which is responsible for registering the geographical indication. The monitoring board consists of representatives from the Afyonkarahisar Provincial Directorate of Agriculture and Forestry, the Afyonkarahisar Chamber of Commerce and Industry, Afyon Kocatepe University, and the Afyonkarahisar Union of Craftsmen and Artisans. At least three members of the board must possess expert knowledge of the product.

Annual inspections, conducted at least once per year, verify the following:

• Appropriateness of the ingredients used,
• Compliance of the production method, particularly the wrapping technique and presentation style, with the registered documentation,
• Visible use of the geographical indication by producers.

Expert individuals and institutions may be consulted during monitoring processes. Additionally, extra inspections may be carried out during the year in response to complaints or specific needs.