Kırşehir Çirleme Yemeği

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

The dish’s characteristic structure is based on the balanced combination of sweet and savory ingredients. The use of dried apricots and grape molasses reflects Kırşehir’s unique production tradition. This distinctive choice of ingredients and cooking method strengthens the dish’s reputation linked to its geographical origin.

The standard recipe for 4–6 servings includes the following ingredients:

• 1 kg diced 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 red chili flakes
• 5–10 g black pepper

Cooking steps:

1. Boil beef and chickpeas separately; cut the meat into small pieces and reserve the broth.
2. Soften apricots in water.
3. Sauté finely chopped onions in melted butter in a wide pot.
4. Add beef, chickpeas, and softened apricots. Pour enough reserved beef broth to cover the mixture.
5. When boiling starts, add molasses and spices.
6. Cook until the apricots are tender.
7. Let it rest for at least 4 hours before serving.

All production steps of Kırşehir Çirleme Yemeği must be carried out within the boundaries of Kırşehir province. This requirement is essential to preserve the dish’s reputation and traditional preparation method.

The production and presentation of the dish are supervised by an inspection authority of at least three experts coordinated by Kırşehir Chamber of Commerce and Industry. The authority includes representatives from the Kırşehir Provincial Directorate of Agriculture and Forestry, Özbağ Municipality, and relevant experts. Inspections are conducted at least once a year and may also occur whenever necessary or upon complaints.

Inspection criteria:

• Compliance of ingredients used
• Adherence to the production method
• Correct use of the protected geographical indication emblem and product name