Senirkent Banağı

Senirkent banağı is a traditional meat dish with roots extending back to antiquity and holds a prominent place in the regional cuisine of Senirkent district. It is prepared using bone-in cuts of beef, lamb, or goat, along with a split beef shank bone, water, salt, black pepper, and optionally pide, stale bread, or dried phyllo dough. The distinctive feature that defines this dish and ties it to its geographical origin is the cooking of the meat together with the beef shank bone.

This dish is served hot, with the tender meat poured over pre-prepared pide or bread along with the meat broth; it is never sold frozen. Its preparation requires skill, which is why a strong association exists between Senirkent banağı and its geographical origin.

Registration Details

Senirkent banağı is a geographical indication registered on 6 July 2021 under number 795. The registration was carried out by the Senirkent Municipality under Law No. 6769 on Industrial Property. The geographical boundary of the indication is limited to Senirkent district of Isparta Province.

Production Method

In the production of Senirkent banağı, meat from animals raised in Senirkent is preferred. The preparation process includes the following steps:

• 2 kg of bone-in meat and one split beef shank bone are washed and cleaned of bone fragments.
• The meat and bone are boiled in 2.5 litres of water; the foam that rises to the surface is removed.
• Onions cut into rings are left to steep with black pepper, then added to the pot once the water boils and removed after a short time.
• When the meat becomes tender enough to be easily shredded by hand, it is removed from the broth and separated into pieces.
• Pide, stale bread, or dried phyllo dough, pre-cooked at least 12 hours earlier, is cut into bite-sized pieces and arranged on a wide plate.
• The meat pieces and broth are poured over the bread and served hot.

Requirement of Production Within the Geographical Boundary

The reputation and production technique of Senirkent banağı are directly linked to Senirkent district. Therefore, all stages of production must be carried out exclusively within this geographical boundary.

Monitoring Process

Monitoring is conducted at least once annually under the coordination of the Senirkent Municipality. The monitoring body consists of experts from the Senirkent Municipality, the District Directorate of Agriculture and Forestry, and the Chamber of Tradesmen and Craftsmen. The following elements are inspected:

• Appropriateness of the meat and ingredients used.
• Adherence to the production method.
• Presentational style.
• Correct use of the term “Senirkent Banağı” and the geographical indication emblem.

Expert support may be obtained from public or private institutions when necessary. The registering institution is responsible for safeguarding legal rights.