Uluborlu Banağı

Uluborlu Banağı is a traditional dish specific to the Uluborlu district of Isparta, served with lamb meat and specially prepared pide bread. Registered as a geographical indication under Law No. 6769 on Industrial Property, this dish received its geographical indication certificate on 15 February 2018. The registration application was submitted by the Uluborlu Municipality, and both the production and serving processes occur within the boundaries of the Uluborlu district.

Definition and Distinctive Characteristics

Uluborlu Banağı is prepared using lamb meat, natural spring water, whole onions, dried pide bread, black pepper, and salt. It derives its name from the practice of soaking bread in the dish’s broth before consumption. The key distinctive features of the dish lie in the source of the meat and water, as well as the cooking and serving methods:

• The meat is obtained from sheep and lambs that graze naturally on thyme in the Kapı Mountains.
• The water is sourced exclusively from the Kuruçay-Üyüllü (Uğurlu Su) spring, located in the Kapı Mountains and discovered in 1324. This spring water is low in minerals, soft in taste, and flavorful.
• Cooking is carried out over a wood fire.
• Serving is done on a special banak dish, with the pide breads soaked in the meat broth and the cooked meat placed on top.

The dish has been served at weddings, festivals, and special ceremonies in Uluborlu since the 1960s.

Production Method

Meat Preparation (Serves 8)

• Lamb meat (with bones, preferably neck, ribs, or back): 2 kg
• Natural spring water (Kuruçay-Üyüllü): 4 litres
• Whole onions: 300 g
• Salt: 1 tablespoon
• Black pepper: 1 teaspoon

The meat is washed thoroughly with water. Large bone-in pieces are placed at the bottom of the pot, onions are arranged between them, and finer bone pieces are placed on top. Only water from the Kuruçay-Üyüllü spring is added. The pot is placed over a wood fire. Once boiling begins, the foam is skimmed off, salt is added, the lid is closed, and the meat is cooked for three hours.

Pide Preparation (4 pieces)

• Wheat flour: 1 kg
• Natural spring water (Kuruçay-Üyüllü): 4 litres
• Salt: 20 g
• Sourdough starter: 150 g
• Yogurt: 1 tablespoon

The flour, water, salt, and starter are kneaded together and left to rest for three hours. Once the dough has risen, it is divided into 300 g portions. Each portion is left to rest for 10 minutes, then stretched by hand into a flat oval shape. A mixture of water and yogurt is brushed on top and lightly scored. The stretched dough, measuring 40 cm in length, is baked in a stone oven at 400°C for 10 minutes. The pides are then left to rest for 12 hours; this step is essential to prevent the bread from disintegrating when soaked in hot meat broth.

Serving Style

The rested pides are cut into diamond-shaped pieces and arranged in the concave section of the banak dish. Hot meat broth is poured over them using a ladle to soak the bread. The cooked meat is then placed on top, and finally, black pepper is sprinkled before serving.

Geographical Boundary and Production Conditions

Uluborlu Banağı can only be produced within the boundaries of the Uluborlu district, using lamb meat from sheep and lambs that graze naturally in the Kapı Mountains and Kuruçay area, and water from the Üyüllü spring. These conditions are mandatory to preserve the dish’s authenticity and geographical identity.

Monitoring Process

Compliance of production and serving with the registered certificate is supervised under the coordination of the Uluborlu Municipality. The inspection team includes one representative each from the Uluborlu District Directorate of Food, Agriculture and Livestock, the Uluborlu Chamber of Tradesmen and Craftsmen, and the Uluborlu Municipality. Inspections are conducted at least once a year; however, they may be carried out at any time in response to complaints or suspicions. Expert support may be obtained from public or private institutions when necessary.