Urfa Frenk Çömleği

Urfa (Şanlıurfa) frenk çömleği is a traditional meat dish prepared by cooking fundamental ingredients—meat from the İvesi sheep, tomatoes grown under dry farming conditions (locally called frenk), and the geographically indicated Şanlıurfa Pepper (isot)—in a clay pot (çömlek).

Product Profile and Geographical Indication Type

Urfa (Şanlıurfa) frenk çömleği belongs to the category of dishes and soups. It has been registered by the Turkish Patent and Trademark Office as "sign of mahreç^【1】". The registration of Urfa (Şanlıurfa) frenk çömleği is defined by its production using geographical region-specific ingredients such as Şanlıurfa Pepper (isot) and local tomatoes, as well as its cooking method in clay pots and traditional stone ovens within the region, reflecting local culinary culture.

Urfa (Şanlıurfa) frenk çömleği (Turkish Patent and Trademark Office)

Product Definition and Distinctive Characteristics

The most distinctive feature of Urfa (Şanlıurfa) frenk çömleği is the use of fresh red Şanlıurfa Pepper (isot). In its preparation, tomatoes grown locally, pure butter derived from the milk of İvesi sheep, and lamb meat are also used. Another key distinctive element is the cooking of the dish in traditional stone ovens within the region, after being prepared in a clay pot.

Production Method

Ingredients (for 6 servings)

• 1 kg cubed meat (fitil) from İvesi sheep
• Approximately 6 bone-in, meaty bones
• 5 kg tomatoes (local, grown under dry farming conditions)
• 1 kg fresh red chili peppers (Şanlıurfa Pepper – isot)
• 100 g pure butter (derived from İvesi sheep milk)
• 4 medium-sized dried onions
• 2 heads of garlic
• 1 medium-sized eggplant
• Approximately 1 teaspoon salt
• 1 teaspoon seven-spice blend (composed of black pepper, cinnamon, cumin, cumin seed, paprika, ginger, and cloves)

Preparation

1. Preparation: The cubed meat is sautéed with chopped onions and pure butter. Salt is then added and the mixture is removed from heat.
2. Placement in the Pot: Bone-in, meaty bones are arranged at the bottom of the clay pot. On top, large-cut red chili peppers (isot) with seeds and stems removed, cubed eggplant, and half of the chopped tomatoes are added. The sautéed meat and onions, along with cleaned garlic cloves and the remaining half of the tomatoes, are then added.
3. Seasoning and Cooking: The mixture is sprinkled with salt and the seven-spice blend, then cooked in a traditional regional stone oven for approximately three hours.

Serving

The cooked dish is transferred to a serving platter. It is served alongside rice pilaf or plain bulgur pilaf, accompanied by fresh green chili peppers (Şanlıurfa Pepper – isot) and sliced dried onions, with ayran.

Registration Process and Details

An application for the geographical indication registration of Urfa (Şanlıurfa) frenk çömleği was submitted by the Şanlıurfa Chamber of Commerce and Industry. The application, numbered C2017/098, was filed on 22 August 2017. Following the evaluation process, the product was officially registered on 1 December 2017 under registration number 253 as a "geographical indication". The registrant’s address is recorded as Paşabağı Mahallesi, Adalet Caddesi No:9 Haliliye, Şanlıurfa.