Konya Meat-Wrapped Grape Leaves

Konya Meat-Wrapped Grape Leaves is a dish registered on 20.08.2021 upon the application of the Konya Metropolitan Municipality. It has been granted geographical indication status as a certification mark with registration number 859 by the Turkish Patent and Trademark Office. The product is classified under the category of “Dishes and Soups”.

Product Characteristics

Konya Meat-Wrapped Grape Leaves are produced by wrapping fresh or brined grape leaves with a special filling. The filling consists of minced meat, fine bulgur (düğü), rice, onion, tomato, and spices. Butter is used during the cooking process. The most distinctive feature of the product is that the wraps are prepared to the size of the first joint of a little finger—that is, in very small dimensions. This wrapping technique requires considerable skill. The product has a geographical association with the province of Konya.

Production Method

The production process consists of preparing the filling, preparing the leaves, wrapping, and cooking.

• Preparing the Filling: Fatty minced meat (a mixture of beef brisket or lamb may be used), finely chopped onion, fine bulgur, rice, salt, black pepper, water, and finely chopped tomato are mixed and kneaded together.
• Preparing the Leaves: If fresh grape leaves are used, they are immersed in boiling water for approximately three minutes until their color slightly changes, then drained. If brined leaves are used, they are soaked in cold water overnight to remove excess salt, and the water is changed four to five times.
• Wrapping: The stems of the prepared leaves are trimmed. The filling is placed inside, and each leaf is wrapped to the size of the first joint of a little finger.
• Cooking and Serving: A layer of empty grape leaves is laid at the bottom of the pot to prevent the dish from sticking. The wraps are arranged in rows inside the pot. Meat broth, lemon juice, and pieces of butter are added on top. A plate is placed over the wraps to prevent them from unraveling during cooking. The pot is first brought to a boil over high heat, then simmered over very low heat for 35 to 40 minutes. After cooking, the lid is kept closed for an additional 15 minutes to allow steaming, and the dish is served hot.

Geographical Boundary and Control

The geographical boundary of the product is defined by the administrative boundaries of the province of Konya. Konya Meat-Wrapped Grape Leaves possess a traditional reputation rooted in this geographical area. All stages of production must be carried out within this defined geographical boundary.

Control procedures are coordinated by the Konya Metropolitan Municipality. The control body consists of at least three members, including at least one expert each from the Konya Metropolitan Municipality Directorate of Health and Social Services, the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, and the Faculty of Tourism at Necmettin Erbakan University.

Inspections are conducted regularly once a year, and may also be carried out at any time in response to complaints or when deemed necessary. During inspections, the suitability of ingredients used in production, adherence to the prescribed production method, and the correct use of the certification mark “Konya Etli Yaprak Sarması” are verified.