Kırşehir Ayva Boranısı is a traditional dish specific to Kırşehir cuisine, prepared with lamb and Ekmek quince. It was registered as a Protected Geographical Indication on January 24, 2022, and is a geographical indication product associated with the reputation of Kırşehir province. The registration was carried out by Kırşehir Chamber of Commerce and Industry under Industrial Property Law No. 6769.
Description and Distinguishing Features
Kırşehir Ayva Boranısı is prepared with diced lamb, Ekmek quince, onion, grape molasses, tomato paste, butter, and olive oil. The use of Ekmek quince, sweetening with grape molasses, and cooking with lamb give the dish its unique character. Its presence in special occasion meals and festive tables in Kırşehir strengthens its local identity.
Production Method
The dish is prepared in layered form:
- Mix lamb and finely chopped onions; place half of the mixture at the bottom of the pot.
- Spread half of the diced quince over the meat-onion layer.
- Add the remaining meat-onion mixture and remaining quince in layers.
- Mix molasses, salt, tomato paste, olive oil, and water; pour it over the layers in the pot.
- Add butter and cook until the quince softens.
- Serve hot.
Geographical Boundary and Production Conditions
Kırşehir Ayva Boranısı has a long-standing history in the region and holds an important place in local cuisine. Therefore, all production steps must be carried out within the boundaries of Kırşehir province. This geographical link is a key factor for its Protected Geographical Indication registration.
Inspection Process
The production and use of the mark are monitored through inspections coordinated by Kırşehir Chamber of Commerce and Industry. The inspection authority consists of expert personnel from Kırşehir Municipality and the Chamber. Inspections are conducted at least once a year and may also occur whenever necessary or upon complaints. Inspections verify ingredient suitability, adherence to the production method, and correct use of the Protected Geographical Indication.
