Kırşehir Süla Kabağı Yemeği is a traditional dish with a long-standing history in Kırşehir cuisine, prepared with grape juice and lamb with bones. It was registered as a geographical indication on June 6, 2022, and is protected under Industrial Property Law No. 6769. The registration was carried out by Kırşehir Chamber of Industry and Commerce, and the dish’s reputation is directly linked to Kırşehir province.

Distinguishing Features

The main ingredients of the dish are süla squash (Lagenaria siceraria), lamb ribs with bones, and sweet grape juice. The squash must be at least 40 cm long, 10–15 cm wide, and weigh a minimum of 2 kg. These physical characteristics determine the local quality of the squash and the dish’s distinctive nature.

Kırşehir Süla Kabağı Yemeği is distinguished from other squash dishes by its cooking in grape juice and the use of bone-in meat. The production method, ingredient selection, and cooking technique are carried out exclusively within the boundaries of Kırşehir, establishing a direct link with the region’s reputation.

Production Method

For a traditional serving for 4–6 people, the following ingredients are used:

• 1 süla squash
• 1 kg lamb ribs with bones
• 2 medium onions
• 3 medium tomatoes
• 2 green peppers
• 1 kg sweet grape juice
• 10–15 g salt
• 2–5 g citric acid
• 200 ml water

Preparation Steps

1. Slice the squash into rings no larger than 4 cm in diameter, rub with salt to remove seeds, wash, and drain.
2. Chop onions, tomatoes, and peppers and mix with the lamb.
3. Place half of the mixture at the bottom of the pot, then layer half of the squash on top.
4. Add the remaining meat-vegetable mixture and squash in layers, pressing gently by hand.
5. Sprinkle salt and citric acid.
6. Pour grape juice and water over the ingredients.
7. Cook over low heat for approximately 1 hour and serve hot.

Geographical Boundary and Production Conditions

All stages of production must take place within Kırşehir province. This requirement ensures the dish’s reputation and preserves the traditional production method. The selection of ingredients and cooking techniques reflects Kırşehir’s culinary culture.

Inspection Process

Compliance with geographical indication criteria is monitored by an inspection authority coordinated by Kırşehir Chamber of Industry and Commerce, composed of experts from the Chamber, Kırşehir Provincial Directorate of Agriculture and Forestry, and Özbağ Municipality. Inspections are conducted at least once a year and additionally if needed or upon complaints.

Inspection criteria include:

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

Expert support from public or private institutions may be obtained during inspections. The registering institution is responsible for the legal protection of the product.