Ulaş Etli Pidesi

Ulaş Meat Pide is a regional bakery product long produced and recognized in the Ulaş district of Sivas province, closely associated with this locality. It is baked using wood fire in stone ovens. Over time, under the influence of local human factors, the product evolved into its current form and was officially registered on 14.07.2020 with registration number 502 by the Turkish Patent and Trademark Office as a geographical indication. The registering authority is the Ulaş Subgovernorship. Agriculture and animal husbandry, which form the main livelihood of the region, provide the primary ingredients for the pide.

Product Characteristics

The main ingredient, wheat flour, used in the production of Ulaş Meat Pide, is obtained from Zeron wheat, a medium-early variety belonging to the white hard wheat group cultivated in Sivas province. For the filling, rib meat from local cattle raised in the region is used. When preparing one portion of pide, approximately 180 grams of dough is combined with 110 grams of ground beef or cubed beef, along with salt, tomato, onion and green pepper. Baking is carried out in stone ovens using wood fire. When served, chopped parsley is sprinkled on top. It is also accompanied by a salad made from finely shredded onion and sumac, along with sliced lemon.

Production Method

The production stages of Ulaş Meat Pide are as follows:

• Wheat flour, fresh or dry yeast, water and salt are mixed and kneaded to form a soft and elastic dough.
• The prepared dough is divided into approximately 180 gram portions and shaped into balls.
• The dough balls are arranged in wooden trays (pasalar) and left to ferment for about one hour.
• For the filling, cubed or ground meat is prepared from the rib section of beef carcasses. Tomato, onion and green pepper cut into cubes, along with salt, are added and mixed into the meat.
• The fermented dough is rolled out into a flat shape on a work surface.
• The prepared filling is spread evenly over the dough surface by gently pressing with the hands, and the edges of the dough are folded inward.
• The pide is placed into the stone oven using a baker’s peel and baked over wood fire.

Geographical Boundary

The geographical boundary of Ulaş Meat Pide is the Ulaş district of Sivas province. The unique qualities of this product have been passed down through generations through the skill and expertise of local people; therefore, production must be carried out within this defined geographical area.

Monitoring

To ensure compliance with the registered characteristics of the product, a monitoring body has been established under the coordination of the Ulaş Subgovernorship. This monitoring body consists of one appointed expert each from the Ulaş Subgovernorship, the Ulaş District Directorate of Agriculture and Forestry, and the Ulaş Chamber of Agriculture.

Inspections are conducted at least once a year and at any time when complaints arise. The inspection criteria are as follows:

1. The flour used in dough preparation must be produced from Zeron wheat cultivated in Sivas province.
2. The meat must be sourced within the regional boundaries.
3. The suitability of the filling.
4. The appropriateness of the serving style.
5. Correct use of the geographical indication emblem and logo.

The monitoring body may obtain support or procure services from public or private institutions when dealing with matters requiring specialized expertise.