Merzifon keşkeği is a traditional food especially prepared for holiday mornings, weddings, and special guests. Merzifon keşkeği is prepared by slow-cooking in stone pots over a wood fire for many hours; this method gives the food its unique flavor and texture. This special food, made by carefully combining ingredients such as cracked wheat, chickpeas, and large-boned beef or lamb, holds an important place in the region’s cultural and gastronomic heritage. It has been registered with an origin mark by the Türk Patent ve Marka Kurumu.

Distinctive Features

The distinctive features of Merzifon keşkeği include the use of particularly large-boned (rib) beef or lamb and the careful cleaning and washing of whole wheat (for aşure) from its husks. The product is slowly cooked in stone pots over a wood fire for approximately twelve hours. During cooking, the pot is tightly sealed to prevent air from entering, ensuring that the ingredients cook evenly. After cooking, the food is pounded with a wooden spoon (çömçe) until it reaches a porridge-like consistency. It is served with a sauce made of melted butter and tomato paste. This preparation and cooking method gives Merzifon keşkeği its characteristic taste and texture.

Production Method

Ingredients

• 1,800 grams whole wheat for aşure (cleaned of husks)

• 200 grams chickpeas

• 500 grams low-fat, large-boned (rib) beef or lamb

• 2.5–3 liters water

• 2 tablespoons salt

• 2 tablespoons butter

• 2 tablespoons tomato paste

Preparation

First, the stone pots are washed, cleaned, and lightly greased on the inside. The whole wheat for aşure is freed from husks, rinsed thoroughly with water, and drained. Chickpeas are also washed and drained. The meat is cleaned of sinews. Chickpeas are placed at the bottom of the pot, followed by wheat. A cavity is made in the center, and the meat is placed inside, then covered again with wheat and chickpeas. Next, 2.5–3 liters of water are added, followed by salt and butter. The pot is tightly sealed with foil and gently shaken to ensure the water reaches all ingredients.

The pot is then placed in a stone oven heated with wood fire. It is slowly cooked for approximately twelve hours. After cooking, the pot is removed from the oven and allowed to rest for 10–15 minutes. The pot is opened, and the meat bones are removed. Using a wooden spoon (çömçe), the contents are pounded against the sides of the pot until they reach a porridge-like consistency. After resting for another 5–10 minutes, melted butter and tomato paste sauce are poured over the dish, and it is served hot.

Geographical Indication

Merzifon keşkeği was registered as an Origin Mark by the Türk Patent ve Marka Kurumu on 30 December 2014 (Registration No: 186). The geographical indication ensures that the product is characterized by its production method and ingredients specific to the Merzifon district, that all stages of production occur within the designated geographical boundaries, and that the product’s authenticity is preserved. The characteristic feature of Merzifon keşkeği is its long cooking in stone pots over a wood fire, pounding into a porridge with a wooden spoon, and serving with a butter-tomato paste sauce.

Inspection

The production of Merzifon keşkeği and its compliance with product specifications are monitored under existing legal regulations and coordinated by Merzifon Municipality. Inspections are carried out by a two-person commission appointed from the Merzifon Chamber of Agriculture and the Merzifon District Directorate of Agriculture. The commission annually verifies that the ingredients, preparation, cooking, and serving processes comply with the standards specified in the registration certificate. Additional inspections are conducted as necessary or in response to complaints.