Urfa Aya Köftesi / Şanlıurfa Aya Köftesi

Şanlıurfa aya köftesi, also known as Urfa aya köftesi, is a traditional dish specific to the province of Şanlıurfa. It was officially registered as a geographical indication on 24.05.2023 by the Turkish Patent and Trademark Office. This dish holds an important place in the regional culinary culture and is typically served alongside main courses. It is said to have originated from raw köfte, with the addition of frying to enhance its durability during Ramadan. This geographical indication product, registered under number 1362, falls under the category of dishes and soups.

Urfa aya köftesi / Şanlıurfa aya köftesi is prepared by mixing the "kara et" (dark meat) of the ivesi breed of sheep with fine köfte-style bulgur, isot (Şanlıurfa pepper), salt, and minced dried onion. After the mixture is kneaded, the köftes are shaped by hand into an "aya" (palm) form and then fried.

Distinctive features include the use of meat from ivesi breed sheep raised in the region, and the traditional method of processing the meat into mince by both pounding and cutting with a knife. During this process, tendons are carefully removed. Another key step is the gradual addition of small amounts of water over approximately 45 minutes while kneading the mixture in a copper tray with the hands, combining it with isot and bulgur until it reaches a paste-like consistency. When kneading is complete, the bulgur grains should be discernible yet soft and easily disintegrate in the mouth. Due to the short tails of the ivesi breed sheep, tail fat is distributed throughout the meat, enhancing the flavor of the dish. After frying, the köfte takes on a flat, round shape approximately 8 cm in diameter with a slightly convex center.

Şanlıurfa aya köftesi can be prepared using either traditional or modern methods.

• The meat is rested for one day, then cleaned of fat and tendons.
• In the traditional method, coarsely cut meat is pounded for approximately 30 minutes on a "kara taş" (black stone) found in the courtyards of old Şanlıurfa homes, using a mallet and knife to achieve a mince. In the modern method, a kitchen robot is used to mince the meat in about 5 minutes.
• Fine köfte-style bulgur is washed and drained.
• In a large tray, minced onion, minced meat, isot, cinnamon, and salt are thoroughly mixed.
• The mixture is kneaded by hand with water for at least 45 minutes, following a technique similar to that used for raw köfte.
• Portions the size of a mandarin are broken off from the kneaded mixture and rolled by hand into the "aya" (palm) shape, forming flat, round discs approximately 8 cm in diameter.
• The shaped köftes are fried in hot sunflower oil at 200 °C for about 4 minutes until both sides turn from light brown to dark brown.
• The fried köftes are arranged along the edges of the plate to be served alongside main dishes, typically accompanied by washed parsley and lemon peel.

The geographical boundary for Urfa aya köftesi / Şanlıurfa aya köftesi is the province of Şanlıurfa. Due to the dish’s long-standing historical roots, its significance within Şanlıurfa’s culinary culture, and the exclusive use of meat from ivesi breed lambs raised in the region, the registered product’s reputation is intrinsically linked to its geographical origin. Therefore, all stages of production must be carried out within the defined geographical boundary.

Monitoring of Urfa aya köftesi / Şanlıurfa aya köftesi is conducted by a supervisory body coordinated by the Şanlıurfa Metropolitan Municipality. This body consists of at least four members, each an expert in the field, representing the Şanlıurfa Metropolitan Municipality, the Şanlıurfa Restaurant, Köfte, and Dessert Makers Association, the Department of Food Engineering at Harran University, and the Şanlıurfa Chamber of Commerce.

Inspections are carried out regularly at least once a year. Additional inspections may be conducted at any time upon complaint or when deemed necessary. The following criteria are used during inspections:

• Suitability of ingredients used in production.
• Compliance with the specified production method.
• Proper use of the designation "Urfa aya köftesi / Şanlıurfa aya köftesi" and the geographical indication emblem.

Inspection reports are submitted by the Şanlıurfa Metropolitan Municipality to the Turkish Patent and Trademark Office.