Puçuko

Puçuko is a traditional dish specific to Artvin cuisine, made from dried fresh beans. The dried beans, known as “puçuko,” are produced by sun-drying fresh beans harvested during summer, and they appear on tables during winter as an economical, nutritious, and culturally significant meal.

Geographical Indication Registration

Puçuko, applied for on 7 September 2017, was registered as a geographical indication by the Turkish Patent and Trademark Office on 26 December 2017. This registration was carried out by the Artvin Chamber of Commerce and Industry and aims to strengthen the region’s brand identity.

Ingredients and Preparation Process

Drying: Fresh beans are first stripped of their stems, then strung on wide ropes and left to dry in the sun.

Cooking: The dried beans are soaked in water for 12 hours and then boiled. Afterward, tomato paste, salt, and optionally bulgur or aşurelik wheat are added, and the mixture is cooked in a large pot.

Finishing: Onion is sautéed in tomato paste and added to the dish. Finally, dried mint and red pepper flakes are sprinkled over heated butter and drizzled over the puçuko before serving.

Cultural and Economic Significance

Geographical Identity: As Artvin’s first geographically indicated dish, Puçuko has become a symbol of regional identity.

Inspection: During the geographical indication inspections conducted in 2024, the production, packaging, and presentation processes were reviewed and approved for compliance with established standards.

Winter Cuisine: As a symbol of rural resilience, Puçuko is particularly preferred during winter due to its nutritional value and durability.

Nutritional Value

Puçuko is a hearty and nutritious winter meal rich in protein, complex carbohydrates, and dietary fiber. The drying of fresh beans preserves their nutritional value throughout the winter months.