Milas Çıntar Kavurması

Milas Çıntar Kavurması is a traditional local dish from the Milas district of Muğla province, registered as a Protected Geographical Indication. This dish, which is one of the deep-rooted elements of Milas cuisine, was registered on October 25, 2023, under the Industrial Property Law No. 6769.

Product Characteristics

Milas Çıntar Kavurması is prepared using mushrooms of the Lactarius semisanguifluus species (locally known as çıntar), which are collected from forested areas, along with dry onions, olive oil, crushed red pepper flakes, black pepper, and salt. It is served on a porcelain plate; the juice of a quarter lemon is squeezed on top, and a slice of lemon along with a few sprigs of parsley and dill are placed on the side. It can also be packaged for sale in cardboard or plastic containers suitable for contact with food.

The distinctive feature of the dish is that it uses only çıntar mushrooms that grow naturally within the borders of Milas district. These mushrooms grow spontaneously in forested areas from late September to late January, following seasonal rainfall. The reputation of Milas Çıntar Kavurması is directly linked to this geographical area.

Preparation

For four servings of Milas Çıntar Kavurması, approximately 15–16 çıntar mushrooms, one medium-sized dry onion, 100 ml of olive oil, 10 g of crushed red pepper flakes, 5–6 g of black pepper, and 3–7 g of salt are used. Lemon, parsley, and dill are added for serving.

The preparation process is as follows:

1. The mushrooms are washed thoroughly without being broken apart, drained, and boiled for 15 minutes.
2. The boiled mushrooms are chopped.
3. Finely chopped onions are sautéed in olive oil until golden.
4. The mushrooms and spices are added, and the mixture is cooked until the liquid released by the mushrooms evaporates.
5. When the liquid has fully evaporated, the cooking process is complete.

Geographical Boundary and Production Conditions

All production stages of Milas Çıntar Kavurması must take place exclusively within the borders of Milas district in Muğla province. This requirement is essential both because of the natural growing area of the çıntar mushroom and the cultural origin of the dish.

Inspection Process

The inspection of the product is carried out under the coordination of the Milas Chamber of Commerce and Industry. The inspection authority consists of experts from the Milas District Directorate of Agriculture and Forestry, the Culinary Program of Muğla Sıtkı Koçman University Milas Vocational School, and the Milas Food Producers and Sellers Association. Inspections are conducted at least once a year between September and January—the mushroom harvesting season—and additional inspections may be carried out when necessary or in response to complaints.

The inspection criteria include:

• Compliance of ingredients and quantities used,
• Adherence to the production method,
• Correct use of the geographical indication and product labeling.