Pütürge Dermani

Pütürge Dermanı is a regional specialty produced in the Pütürge district of Malatya province, made from a mixture of legumes, cereals, oilseeds, dried herbs, and spices. Its ingredients include chickpeas, wheat, corn, cracked wheat, menengiç, various seed types, walnuts, hazelnuts, sesame, cumin, dried hot pepper, mint, oregano, basil, and similar components. Prepared by roasting over wood fire and grinding in a stone mill, this product can be consumed at breakfast with butter or olive oil, and is also used to enhance the flavor of soups, dishes, and salads.

Ingredient Composition

Pütürge Dermanı consists of legumes, cereals, oilseeds, seed varieties, dried herbs, and spices in specific proportions and varieties. According to its registration certificate, the standard ingredients and their quantities are as follows:

• 10 kg chickpeas
• 7 kg wheat
• 10 g corn
• 7 kg cracked wheat
• 1 kg menengiç (chedene)
• 1 kg apricot kernels
• 1 kg walnut kernels
• 500 g pistachios
• 500 g hazelnut kernels
• 1 kg sunflower seeds
• 1 kg pumpkin seeds
• 250 g watermelon seeds
• 250 g cantaloupe seeds
• 500 g sesame
• 15 g cumin
• 1 kg dried hot pepper
• 1 kg dried mint
• 1 kg oregano
• 250 g dried parsley
• 150 g dried basil
• 150 g dried stinging nettle
• 150 g rosemary
• 500 g borage
• 100 g black pepper
• 750 g salt

Depending on preference, dried eggplant, dried tomato, çemen, almonds, and other dried herbs may also be added during production. The most distinctive feature of the product is that no preservatives are used in its production.

Recipe/Production Process

The production of Pütürge Dermanı is based on a traditional approach that favors using ingredients grown within its geographical boundaries. The production process consists of the following stages:

Grouping and Roasting of Ingredients:

Cereals, seeds, and dried herbs are roasted separately in groups over wood fire for approximately 15 minutes each. The use of wood fire is defined as essential to maintaining traditional production methods.

Cooling:

The roasted materials are spread on a clean cloth and left to cool.

Mixing:

The cooled ingredients are placed in a large cloth sack or container and thoroughly mixed.

Grinding:

The mixture is ground in a stone mill. The use of a stone mill is recognized as a traditional method that contributes significantly to the product’s unique texture and flavor profile.

Sifting:

The ground mixture is passed through a fine-mesh sieve to achieve a homogeneous consistency.

Packaging:

The final product is packed in food-safe packaging. The packaging must bear the inscription “Pütürge Dermanı” and the official geographical indication emblem. If the packaging does not allow for this, the inscription and emblem must be prominently displayed at the production or sales location.

Pütürge Dermanı can be stored for up to two years in cool, dry conditions.

Uses

Pütürge Dermanı is used in various ways within the culinary culture of the Pütürge region. Traditionally, it is consumed at breakfast by dipping bread in butter, olive oil, or rendered fat. It is also commonly used as a seasoning in soups, dishes, and salads.

Geographical Indication

The product has a strong geographical indication link. This connection is based on the selection of ingredients unique to the Pütürge district and the traditional production methods employed in the region. The history of Pütürge Dermanı dates back to ancient times and holds an important place in the local culinary heritage. According to its geographical indication registration, all stages of production must be carried out within the boundaries of the Pütürge district of Malatya province.

Monitoring and Control

The production, composition, and labeling of Pütürge Dermanı are subject to a monitoring system coordinated by the Pütürge Municipality. Inspections are conducted by a monitoring body composed of representatives from the following institutions:

• Pütürge Municipality
• Pütürge Chamber of Agriculture
• Pütürge District Directorate of Agriculture and Forestry

The monitoring body verifies the suitability of ingredients used in production, adherence to the prescribed production method, and correct use of the geographical indication inscription. Inspections are carried out annually, but may also be conducted at any time upon request or complaint. Support may be obtained from experts employed by public or private institutions. The registering authority is responsible for initiating legal procedures to protect the rights associated with the geographical indication.