Kırşehir Çirleme Dish

Kırşehir Çirleme Dish is a traditional dish specific to Kırşehir cuisine, prepared with ingredients such as beef, chickpeas, dried apricots, and grape molasses. With a history extending back to the Ottoman period, this dish is regarded as part of the region’s historical and cultural heritage. It was officially registered with a geographical indication mark on 15 November 2021 and is protected under Law No. 6769 on Industrial Property.

Distinctive Characteristics

The dish’s distinctive character stems from the balanced combination of sweet and savory components. The use of ingredients such as dried apricots and grape molasses reflects Kırşehir’s unique production traditions. This original selection of ingredients and cooking method reinforces the dish’s connection to its geographical origin.

Production Method

The following ingredients are used for a standard preparation serving 4 to 6 people:

• 1 kg cubed beef
• 750 g dried apricots
• 250 g pre-soaked chickpeas
• 200 ml grape molasses
• 1 medium onion
• 30 g butter
• 40 g tomato paste
• 10–15 g salt
• 5–10 g crushed red pepper
• 5–10 g black pepper

The beef and chickpeas are boiled separately; the beef is cut into small pieces and drained of its liquid. The dried apricots are softened in water. Finely chopped onion is sautéed in melted butter in a wide pot. The beef, chickpeas, and softened apricots are then added. The beef’s cooking liquid is added in sufficient quantity to cover the mixture. Once boiling begins, the grape molasses and spices are incorporated. The dish is cooked until the apricots are tender. After cooking, it is left to rest for at least four hours before serving.

Geographical Boundaries and Production Conditions

All stages of production for Kırşehir Çirleme Dish must be carried out exclusively within the boundaries of Kırşehir Province. This condition is essential to preserve the dish’s geographical indication and traditional production method.

Monitoring Process

The production and presentation of the dish are monitored by a minimum three-member oversight body coordinated by the Kırşehir Chamber of Commerce and Industry. This body consists of the Kırşehir Provincial Directorate of Agriculture and Forestry, Özbağ Municipality, and relevant experts. Inspections are conducted at least once annually and may be carried out at any time if needed or in response to complaints.

The inspection criteria are as follows:

• Appropriateness of the ingredients used
• Adherence to the traditional production method
• Correct use of the geographical indication emblem and product labeling