Sivrihisar Kelem Dolması

Sivrihisar Kelem Dolması is a traditional stuffed dish originating from the Sivrihisar district of Eskişehir province. It is 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. The dish is shaped into a muska (triangular) form and wrapped accordingly.

Sivrihisar Kelem Dolması belongs to the food and soup product group, specifically within the stuffed dishes category. It has been officially registered by the Turkish Patent and Trademark Office as a mahreç işareti. A mahreç işareti is a mark that identifies a product as uniquely associated with a specific region, area, or country due to its distinctive qualities, reputation, or other characteristics rooted in its place of origin.

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

One of the most distinctive features of Sivrihisar Kelem Dolması is the triangular (muska) shape in which the stuffed cabbage leaves are wrapped. No tomato paste or other ingredients are added to the cooking water. A key presentation characteristic is that no accompaniments such as strained yogurt, garlic yogurt, or butter-based tomato sauce are served alongside or on top of the dish.

The filling, known as ince dene, consists of equal parts pilaf-grade bulgur and göce, a finely pounded cracked wheat. The cabbage used in preparation is locally called kepen kelemi. Kepen kelemi is a variety of cabbage characterized by white, thin, soft leaves with fine veins. The cabbage leaves can be used fresh, dried, or frozen. With roots extending to antiquity, Sivrihisar Kelem Dolması holds a prominent place in Sivrihisar’s culinary culture and is traditionally prepared for festive occasions such as visits, holidays, and weddings.

All stages of production for Sivrihisar Kelem Dolması are carried out within the defined geographical boundary of the Sivrihisar district. The production process preferentially uses kepen kelemi cultivated within this geographical area.

• For the filling: ground beef, ince dene, water, tomato paste, red pepper flakes, salt (quantities specified in the registration document).
• For wrapping: kepen kelemi leaves, water.

• Fresh Leaves: To remove the leaves without tearing, the root portion is cut from the kepen kelemi harvested in September. If to be used shortly, the leaves are kept for up to 10 days in a cool, shaded place to undergo the soldurma process.
• Dried Leaves: Leaves to be dried are hung in a dry, enclosed, and cool environment until fully dried, turning a yellowish color.
• Frozen Leaves: Leaves intended for freezing are left in the shade for three days to soften, blanched for two minutes, cooled, placed in bags, and then frozen.

• Blanching: If using fresh leaves, approximately ten kepen kelemi leaves are blanched for about 15 minutes (turned every five minutes). Frozen leaves are thawed before use. After blanching, the leaves are drained, salted, and left to cool.
• Filling Preparation: All filling ingredients are mixed thoroughly and kneaded. The ince dene swells quickly, so the filling must be used immediately after preparation.
• Wrapping: The thick veins of the cooled leaves are removed, and the leaves are cut into long strips. The filling is placed on each strip and tightly wrapped into a triangular (muska) shape with the vein side facing inward.
• • Cooking: The wrapped dolmas are arranged in a wide pot. Room-temperature water (approximately 400 ml) is added to just cover them. After boiling, they are cooked on low heat for 30 minutes.
  • Then, an additional 200 ml of room-temperature water is added and cooking continues on low heat for another 10 minutes. Overcooking may cause the leaves to disintegrate.
  • If using dried leaves, the cooking time is longer: cooked on low heat for 45 minutes, then additional water is added and cooking continues for another 15 minutes. The cooking process for frozen leaves is identical to that for fresh leaves.
• Resting and Serving: Cooked Sivrihisar Kelem Dolması is left to rest for 15 minutes before serving.

The geographical boundary for Sivrihisar Kelem Dolması is defined as the Sivrihisar district of Eskişehir province. This includes the use of locally grown kepen kelemi and ince dene, as well as the traditional production method.

The application for geographical indication registration of Sivrihisar Kelem Dolması was submitted by the Sivrihisar Municipality. The application, numbered C2021/000304, was filed on 7 August 2021. Following the evaluation process, the product was officially registered on 4 August 2022 under registration number 1189 as a mahreç işareti. The registrant’s address is recorded as Cumhuriyet Mahallesi, Süleyman Demirel Caddesi No:1, Sivrihisar, Eskişehir.