Ulaş Yaprak Döneri

Ulaş Leaf Döner from Sivas is a meat dish made by slowly rotating thin slices of raw beef carcass, marinated in a distinctive sauce, on a vertical spit until cooked. It is uniquely associated with the Ulaş district of Sivas province.

One of the distinguishing features of the product is the use of olive oil alongside all other ingredients in the marinade. The geographical location of Ulaş, situated along historic trade and caravan routes connecting Eastern Anatolia and Western Anatolia with Mesopotamia and Anatolia, has facilitated cultural exchange that has been absorbed into the identity of Ulaş Leaf Döner, firmly linking the dish to the region. Due to the influence of the typical continental climate and its position at the foothills of Tecer Mountain, agriculture and animal husbandry are the primary livelihoods in Ulaş, and this döner reflects the region’s livestock potential. Registered on 14.07.2020, Ulaş Leaf Döner has been granted a geographical indication mark.

Product Characteristics

The main ingredient of Ulaş Leaf Döner is lean beef carcass meat, typically sourced from the hindquarter of cattle raised in the region, with tendons removed. Sheep tail fat used in the preparation enhances the flavor. The product is prepared with a maximum fat content of 25% by weight and a maximum salt content of 2%. The shelf life of the raw döner is a maximum of 12 hours after the cooking process begins. Portions are typically served in sizes of 50 grams or 100 grams.

Production Method

The production of Ulaş Leaf Döner follows these steps:

• Ingredient Preparation: In addition to 10 kg of cleaned beef carcass meat, the following are used: sheep tail fat, 0.5 liters of cow’s milk, 15 g black pepper, 20 g cumin, 40 g coriander, 100 g salt, 0.5 kg grated onion, and 1 glass of olive oil.
• Meat Preparation and Marination: In the evening, the beef (typically from the hindquarter) is cut into pieces and thinly spread into leaf-like shapes. These meat leaves are then marinated with the prepared sauce (milk, black pepper, cumin, coriander, salt, grated onion, and olive oil) and left to rest overnight.
• Stacking and Cooking: The marinated meat leaves are arranged on the vertical spit in three layers of meat followed by one layer of sheep tail fat. The prepared spit is placed over the fire and slowly rotated in a vertical position until fully cooked.
• Slicing and Serving: The cooked meat is thinly sliced from the surface using a döner knife and collected on a döner spatula. It is typically served with rice pilaf, bulgur pilaf, pide, lavaş, and garnishes.

Geographical Boundary

The processes of slicing the beef into leaf form, preparing the marinade, and cooking Ulaş Leaf Döner require specialized skill and are based on cultural knowledge passed down through generations. Therefore, all stages of production must take place within the designated geographical boundary of the Ulaş district of Sivas province.

Monitoring

The monitoring authority for the product is composed of designated experts from the Ulaş District Governorship, the Ulaş District Directorate of Agriculture and Forestry, and the Ulaş Chamber of Agriculture, coordinated by the Ulaş District Governorship. Inspections are conducted at least once a year and whenever a complaint is received.

The inspection criteria are as follows:

1. The beef must be sourced within the regional boundaries.
2. The ingredients used in the preparation of the marinade.
3. The use of the geographical indication emblem and logo.

The monitoring authority may receive support from public or private institutions or their designated experts during inspections. The registering institution, the Ulaş District Governorship, conducts legal procedures to protect the rights arising from the registration.