Malatya Tevek Leaf Wrap

Malatya Tevek Yaprağı Sarması is a traditional dish unique to the province of Malatya and officially registered with a geographical indication mark. It is prepared by wrapping a filling made of pilaf-grade bulgur, rice, medium-fat minced meat, various spices and pastes inside thin leaves of the Arapgir köhnü grape variety, then cooking them over low heat. The leaves, locally known as tevek leaves, are harvested in May while still tender.

Registration Details

Malatya Tevek Yaprağı Sarması was registered on 23 May 2022 by the Turkish Patent and Trademark Office with registration number 1116. The application number is C2021/000202, and the application date is 22 April 2021. The holder of the geographical indication is Yeşilyurt Municipality. The registration record specifies that the product is protected under the geographical indication mark type.

Geographical Definition and Boundary

The product is produced exclusively within the geographical boundaries of Malatya province, and its reputation is intrinsically linked to this region. Malatya province is defined as the historical and cultural area where Malatya Tevek Yaprağı Sarması developed. As required by geographical indication regulations, all stages of production, processing and other operations must take place within the boundaries of Malatya province.

Distinctive Characteristics

Malatya Tevek Yaprağı Sarması is a dish prepared by wrapping a filling composed of pilaf-grade bulgur, rice, medium-fat minced meat and various flavoring ingredients into the leaves of the Arapgir köhnü grape, then cooking it. The leaves used in the geographical indication certificate are the Arapgir köhnü grape leaves registered under number 96 as a geographical indication.

The Arapgir köhnü grape leaves stand out due to their physical and sensory properties. The leaves are thin and have minimal veining. After boiling, they turn yellow and acquire a slightly sour taste. In the Malatya region, the local term for grape leaves is tevek leaf. The leaves are harvested in May while still tender. The product can be produced using either fresh or brined leaves.

Recipe/Production Method

The production of Malatya Tevek Yaprağı Sarması follows a detailed procedure. The ingredients and production process for a portion serving 6 to 8 people are outlined below:

Ingredients

For the Filling:

• 500 g brined or fresh Arapgir köhnü grape leaves (tevek)
• 200 g pilaf-grade bulgur
• 250 g rice
• 300 g medium-fat minced meat
• 300 ml sunflower oil
• 1 dried onion
• 1 bunch parsley
• 45 g tomato paste
• 15 g hot pepper paste
• 2 g crushed red pepper
• 5–6 g black pepper
• 11 g salt
• 1 lemon

For the Cooking Liquid:

• 1 litre water
• 24 g tomato paste
• 13 g hot pepper paste
• 200 ml sunflower oil

Preparation and Cooking Process

Preparing the Filling:

The minced meat, pilaf-grade bulgur, washed rice, cubed dried onion, finely chopped parsley, tomato paste, hot pepper paste, spices, salt and sunflower oil are combined in a large bowl. The mixture is kneaded for 5 to 10 minutes until a homogeneous consistency is achieved.

Preparing the Leaves:

If brined leaves are used, they are soaked in hot water overnight to remove excess salt. If fresh leaves are used, they are blanched in hot water. The stems of the prepared leaves are removed, and the leaves are laid flat on a clean surface with their glossy side facing upward.

Wrapping:

The prepared filling is placed in the center of each leaf. The edges of the leaf are folded inward to prevent leakage, and the leaves are tightly rolled. A layer of tevek leaves or meaty bones is arranged at the bottom of the pot. The wrapped leaves are then arranged neatly on top, and rings of sliced lemon are placed on the top layer.

Cooking:

The cooking liquid is prepared by mixing water, tomato paste, hot pepper paste and sunflower oil. If fresh leaves are used, 11 grams of salt are added to this mixture. If brined leaves are used, no additional salt is added. The prepared liquid is poured into the pot and brought to a boil. Once boiling is achieved, the dish is cooked at low heat for 1 to 1.5 hours.

Malatya Tevek Yaprağı Sarması is served hot. It can optionally be served with yogurt or with yogurt poured over the top.

Geographical and Cultural Significance

The origins of Malatya Tevek Yaprağı Sarması date back to antiquity. It is recognized as an integral part of Malatya’s culinary heritage and holds a significant place in the region’s food culture. As stated in the geographical indication certificate, this dish is inseparably linked to Malatya province and can only be produced within this geographical boundary.

Usage and Labelling

The name “Malatya Tevek Yaprağı Sarması” and the geographical indication emblem must appear on the product itself or its packaging. If it is not possible to place them directly on the product or packaging, they must be displayed in a clearly visible location within the production facility.

Monitoring

The production and commercialization of Malatya Tevek Yaprağı Sarması are subject to established monitoring mechanisms. These inspections are carried out by a three-member monitoring body appointed by Malatya Provincial Directorate of Culture and Tourism, Malatya Provincial Directorate of Agriculture and Forestry, and the Yeşilyurt Municipal Urban Council under the coordination of Yeşilyurt Municipality. Inspections are conducted at least once annually. Additional inspections may be carried out at any time upon request or in response to complaints.

During inspections, the following are verified:

• Whether Arapgir köhnü grape leaves are used,
• Whether the ingredients used in production are appropriate,
• Whether the production method is strictly followed,
• Whether the name “Malatya Tevek Yaprağı Sarması” and the geographical indication emblem are correctly applied.

The monitoring body may receive support or procure services from experts employed by public or private institutions or from individuals or legal entities affiliated with such institutions. The registering institution is responsible for protecting rights and managing legal procedures.