Kırşehir Çullaması is a traditional chicken-based dish specific to Kırşehir province. It is protected under Industrial Property Law No. 6769 with a geographical indication and was registered on December 1, 2017. The registration holder is Ahiler Development Agency.

Description and Distinguishing Features

Kırşehir Çullaması is prepared with chicken meat, chicken broth, butter, and flour, forming a dish closely associated with the region. Naturally raised chicken is preferred for its meat, which significantly contributes to both flavor and local character. The preparation requires skill, and the presentation is distinctive.

Production Method

The dish is built on a jelly base made from boiled chicken and chicken broth. The production steps are as follows:

1. Boil a whole chicken and strain the broth.
2. Sauté two cups of flour with half a tea glass of sunflower oil until lightly browned.
3. Gradually add eight cups of cooled chicken broth to the sautéed flour, stirring to avoid lumps.
4. Add one teaspoon of salt and half a tablespoon of tomato paste, and cook until a medium-thick jelly consistency is achieved.
5. Pour the mixture into wide serving plates.
6. Place shredded chicken on top of the jelly.
7. Heat two tablespoons of butter with one teaspoon of red pepper and pour over the dish.
8. The consistency can be adjusted by adding chicken broth. Cooking time is approximately 5–6 minutes.

Geographical Boundary and Cultural Context

The dish can only be called “Kırşehir Çullaması” if produced within the boundaries of Kırşehir province. Its preparation and presentation rely on the long-standing knowledge and experience of local chefs, making it both a carrier of regional culinary culture and a part of cultural heritage.

Inspection

The protection and proper presentation of the product under geographical indication are coordinated by Ahiler Development Agency. The inspection authority includes expert representatives from Kırşehir Municipality and the Kırşehir Provincial Directorate of Food, Agriculture, and Livestock. Inspections are conducted periodically and additionally upon complaints. The evaluation covers ingredient characteristics, mixture ratios, production method, presentation, and proper use of the geographical indication.