Urfa (Şanlıurfa) Isot Pot

Urfa (Şanlıurfa) isot çömleği is a traditional dish associated with the province of Şanlıurfa. Registered as a geographical indication on 01.12.2017, this dish is among the well-known products of Şanlıurfa cuisine. Distinctive features of the product include the use of Şanlıurfa pepper (isot), influenced by the region’s climate and soil structure, and tomatoes cultivated under dry farming conditions. The preparation and cooking methods of the dish have been passed down through generations and all production stages must occur within the defined geographical boundaries.

Product Characteristics

Urfa (Şanlıurfa) isot çömleği stands out due to its preparation using fresh Şanlıurfa pepper (isot), a local variety of red chili. One of the primary ingredients is the meat of the ivesi sheep breed native to the region, with lamb raised on pastures at the foothills of the Şanlıurfa Tek Tek Mountains being particularly preferred. Animal fat used is pure butterfat obtained from the milk of ivesi sheep. Other distinctive elements include the use of tomatoes grown under dry farming conditions in high temperatures, locally known as “frenk,” and the addition of pomegranate juice during the cooking process. The dish must be cooked slowly and gently in specially constructed regional stone ovens.

Production Method

The production of Urfa isot çömleği involves the following steps and specified ingredients. Proportions may be adjusted according to production volume.

Ingredients:

• 1.5 kg cubed (fitil) meat
• Approximately 6 bone-in, meaty bones
• 4 kg fresh red chili (Şanlıurfa pepper – isot)
• 1.5 kg tomato juice (2 glasses)
• Approximately 100 g pure butterfat
• 1 kg dried onion
• 2 heads garlic
• Approximately 1 teaspoon salt
• Pomegranate juice (2 glasses)
• 1 teaspoon seven-spice blend (black pepper, cinnamon, cumin, cemen, paprika, ginger, clove)

Preparation Stage:

1. Pomegranates are separated into seeds, crushed to extract juice, and strained.
2. Chili peppers are cleaned of stems and seeds, soaked in cold water for approximately thirty minutes, then drained. The drained peppers are halved lengthwise and cut into medium-thickness strips.
3. Onions are chopped for cooking.
4. Tomato juice is extracted and strained.
5. Cubed meat is sautéed with chopped dried onions in pure butterfat. Spices and salt are added, then the mixture is removed from heat.

Assembly and Cooking in the Clay Pot:

• Bone-in, meaty bones are arranged at the bottom of the clay pot.
• Half of the prepared chili peppers are spread over the bones.
• The sautéed meat and onion mixture, along with cleaned garlic, is added, followed by the remaining chili peppers placed on top.
• Prepared tomato juice and pomegranate juice are poured into the pot, salt is sprinkled, and the dish is cooked in a regional stone oven.
• Cooking continues over low heat in the stone oven for approximately three hours, until all liquid is absorbed.

Serving:

The cooked dish is transferred to a serving platter. It is served alongside rice pilaf or plain bulgur pilaf, fresh green chili pepper (Şanlıurfa pepper – isot), sliced dried onion, and ayran.

Geographical Boundary and Oversight

The geographical boundary for Urfa isot çömleği is the province of Şanlıurfa. Within this region, the Şanlıurfa pepper (isot) used in production must be locally grown. All stages of preparation and cooking must take place within the defined geographical boundaries.

The oversight of the geographical indication for Urfa isot çömleği is conducted by a monitoring body established under the coordination of the Şanlıurfa Chamber of Commerce and Industry.

Members of the Monitoring Body:

• An expert representative from the Şanlıurfa Chamber of Commerce and Industry
• An expert representative from the Şanlıurfa Municipality
• An expert representative from the Şanlıurfa Restaurant, Kebab and Dessert Traders’ Guild
• An expert representative from the Şanlıurfa Directorate of Food, Agriculture and Livestock

Inspections are carried out periodically, upon request, or in response to complaints. During inspections, all ingredients used in the production method are verified; particularly the characteristics of Şanlıurfa pepper (isot), pure butterfat derived from ivesi sheep milk, and lamb meat, along with their mixing ratios. The cooking method and the correct use of the geographical indication name (“Urfa (Şanlıurfa) Isot Çömleği”) are also verified. The monitoring body has the authority to initiate legal proceedings and may consult expert individuals or entities during inspections.