Sivrihisar Kelem Dolması is a traditional dolma variety, unique to the Sivrihisar district of Eskişehir province, prepared using cabbage leaves (locally known as kelem), ground beef, a special bulgur mixture called "ince dene," water, tomato paste, red pepper flakes, and salt, and wrapped in a muska (triangle) shape.

Product Profile and Geographical Indication Type

Sivrihisar Kelem Dolması falls under the food and soup product group, specifically in the dolma category. It has been registered as a "designation of origin" by the Turkish Patent and Trademark Office. A designation of origin is a sign indicating a product that has become associated with a locality, area, region, or country of origin by virtue of its distinctive quality, reputation, or other characteristics.

^{Sivrihisar Kelem Dolması (Turkish Patent and Trademark Office)}

Product Description and Distinguishing Features

One of the most distinctive features of Sivrihisar Kelem Dolması is that the dolmas are wrapped in a muska (triangle) shape. No tomato paste or other ingredients are added to the cooking water. Another presentation feature is that strained yogurt, garlic yogurt, or butter and tomato paste sauce are not added on top or to the side when served.

The "ince dene" used in the filling consists of a mixture of equal parts of pilaf bulgur and finely ground wheat called "göce." The cabbage used in making the dolma is locally known as "kepen kelemi." Kepen kelemi is a type of cabbage that is white, thin-leaved, soft, and finely veined. Cabbage leaves can be used in three different forms: fresh, dried, and frozen. With a long history, Sivrihisar Kelem Dolması holds a significant place in Sivrihisar's culinary culture and on tables prepared for special occasions such as guest visits, holidays, and weddings.

Production Method

All production stages of Sivrihisar Kelem Dolması are carried out within the specified geographical boundary, the Sivrihisar district. Preferably, kepen kelemi grown within the geographical boundary is used in production.

Ingredients (for 6 people):

• For the filling: Ground beef, ince dene, water, tomato paste, red pepper flakes, salt (quantities are specified in the registration document).
• For dolma preparation: Kepen kelemi leaves, water.

Leaf Preparation:

• Fresh Leaves: To separate the kepen kelemi leaves harvested in September without tearing them, the root part is removed. If they are to be used within a short time, they are left to "wilt" in a cool and shaded place for up to 10 days.
• Dried Leaves: Leaves to be dried are hung in a dry, enclosed, and cool environment; dried leaves turn yellow.
• Frozen Leaves: Leaves to be frozen are softened by waiting in the shade for 3 days, blanched for 2 minutes, cooled, and then bagged and frozen.

Preparation of the Dolma:

• Boiling: If fresh leaves are to be used, approximately 10 kepen kelemi leaves are boiled for about 15 minutes (turning every 5 minutes). Frozen leaves are used after being thawed. Boiled leaves are drained, salted, and left to cool.
• Preparation of the Filling: The filling ingredients are mixed and thoroughly kneaded. Since 'ince dene' will swell, the mixture should be used without delay.
• Wrapping Process: The thick veins of the cooled leaves are removed, and the leaves are cut into long strips. The filling is placed on the leaves, and they are tightly wrapped in a muska (triangle) shape, with the veined part facing inwards.
• Cooking: The wrapped dolmas are arranged in a wide pot. Enough room temperature water (approximately 400 ml) is added to cover them. After boiling, cook on low heat for 30 minutes.
• Then, 200 ml of room temperature water is added, and it is cooked on low heat for another 10 minutes. Overcooking can cause the leaves to fall apart.
• If dried leaves are used, the cooking time is longer: Cook on low heat for 45 minutes, add water, and cook for another 15 minutes. The cooking process for frozen leaves is the same as for fresh leaves.
• Resting and Serving: The cooked Sivrihisar Kelem Dolması is rested for 15 minutes before serving.

Geographical Origin and Boundaries

The geographical boundary of Sivrihisar Kelem Dolması has been determined as the Sivrihisar district of Eskişehir province. It is a traditional production method using ingredients such as kepen kelemi and ince dene.

Registration Process and Details

An application was made by the Sivrihisar Municipality for the geographical indication registration of Sivrihisar Kelem Dolması. The application was made on August 7, 2021, with number C2021/000304. Following the evaluation process, the product was officially registered as a "designation of origin" on August 4, 2022, with registration number 1189. The address of the registrant is recorded as Cumhuriyet Mahallesi, Süleyman Demirel Caddesi No:1 Sivrihisar, Eskişehir.