Kırşehir Süla Squash Dish

Kırşehir Süla Kabağı Yemeği is a traditional dish with deep roots in Kırşehir’s culinary culture, prepared with grape juice and bone-in lamb meat. Registered with a geographical indication on 06.06.2022, this dish is protected under Law No. 6769 on Industrial Property. The registration was carried out by the Kırşehir Chamber of Industry and Commerce, and the dish’s reputation is directly linked to the Kırşehir province.

The main ingredients of the dish are süla pumpkin (Lagenaria siceraria), bone-in lamb ribs, and sweet grape juice. The süla pumpkin used must be at least 40 cm in length, 10–15 cm in width, and weigh a minimum of 2 kg. These physical characteristics define the pumpkin’s regional identity and the dish’s distinctive structure.

Kırşehir Süla Kabağı Yemeği is distinguished from other pumpkin dishes by its preparation with grape juice and the use of bone-in meat. The production method, ingredient selection, and cooking technique are applied exclusively within the geographical boundaries of Kırşehir, establishing a direct link between the product’s reputation and its place of origin.

The traditional recipe for 4–6 people includes the following ingredients:

• 1 süla pumpkin
• 1 kg bone-in lamb ribs
• 2 medium-sized dried onions
• 3 medium-sized tomatoes
• 2 green peppers
• 1 kg of juice extracted from sweet grapes
• 10–15 g salt
• 2–5 g citric acid
• 200 ml water

The süla pumpkin is cut into rings no more than 4 cm in diameter, rubbed with salt to remove the seeds, washed, and drained. The onions, tomatoes, and peppers are chopped and mixed with the lamb meat. Half of this mixture is placed at the bottom of the pot, followed by half of the pumpkin pieces. The remaining mixture and pumpkin pieces are then added in sequence and pressed down by hand. Salt and citric acid are sprinkled over the top. The grape juice, extracted by squeezing the sweet grapes, along with water, is poured over the ingredients. The dish is cooked over low heat for approximately one hour and served hot.

All stages of production must take place within the boundaries of Kırşehir province. This requirement is directly linked to the dish’s reputation and traditional production method. The selection of ingredients and the cooking technique reflect the unique culinary philosophy of Kırşehir.

Compliance with the geographical indication criteria is monitored by a minimum three-member control body established under the coordination of the Kırşehir Chamber of Industry and Commerce. This body consists of experts from the Kırşehir Chamber of Industry and Commerce, the Kırşehir Provincial Directorate of Agriculture and Forestry, and the Özbağ Municipality. Inspections are conducted at least once a year on a regular basis, and additionally when needed or in response to complaints.

The inspection criteria are as follows:

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

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