Urfa Sini Darahlığı / Şanlıurfa Sini Taraklığı

Şanlıurfa sini taraklığı is a traditional dish specific to Şanlıurfa Province, prepared by baking lamb back ribs (pirzola) in a tray in an oven. Its ingredients include tomatoes, fresh red chili peppers, dried onion, garlic, Şanlıurfa pure oil, and a special spice blend. It was officially registered as a geographical indication by the Turkish Patent and Trademark Office (TÜRKPATENT) on 23.01.2023. This product is protected under geographical indication status by the Şanlıurfa Metropolitan Municipality.

Description and Ingredients

Şanlıurfa sini taraklığı is prepared by baking in a tray lamb back ribs (pirzola) with tomatoes, fresh red chili peppers, dried onion, garlic, pure oil, tomato paste, water, black pepper, salt, and a special spice mixture composed of cumin, fenugreek, sumac, cinnamon, ginger, and cloves.

Meat: The lamb back ribs (pirzola) used are sourced from the İvesi breed of sheep, commonly raised in the region.

Oil: The production uses Şanlıurfa pure oil (Urfa oil), which is registered as a geographical indication.

Production Method

The preparation of the dish involves the following steps:

1. Preparation: Lamb back ribs (pirzola) are cleaned. Tomatoes are cut into cubes, dried onion into half-rings, and garlic into thin slices. Fresh red chili peppers are sliced lengthwise into long, thin strips.
2. Mixing: The lamb back ribs, chopped vegetables, pure oil, tomato paste, water, black pepper, salt, and the special spice mixture are added to a mixing bowl. All ingredients are thoroughly combined and marinated to ensure even flavor absorption.
3. Arrangement on Tray: The marinated mixture is placed in the center of a large tray (sini), with meat and vegetables evenly distributed. The surface may be garnished with slices of tomato and chili pepper.
4. Baking: The prepared sini is baked in a preheated stone oven at a temperature of approximately 180–200°C until the meat becomes tender and the surface turns browned.

Serving Style

Şanlıurfa sini taraklığı is traditionally served with dried onion, ayran, and either Urfa flatbread (registered as a geographical indication) or Şanlıurfa nail-shaped bread.

Geographical Boundary and Oversight

Geographical Boundary: The geographical boundary of Şanlıurfa sini taraklığı is identical to the boundaries of Şanlıurfa Province. The product’s reputation, traditional knowledge, and production methodology are intrinsically linked to this region.

Oversight: The oversight body is the Oversight Commission, coordinated by the Şanlıurfa Metropolitan Municipality and comprising one representative each from the Şanlıurfa Chamber of Commerce and the Şanlıurfa Metropolitan Municipality Food Control Laboratory. Inspections are conducted at least once per year. Additional inspections may be carried out as deemed necessary.

Oversight criteria: The type and origin of the meat (İvesi breed lamb), the use of Şanlıurfa pure oil, the suitability of other ingredients, the use of a stone oven or appropriate baking conditions, and the sensory characteristics of the final product. The use of the geographical indication emblem is determined based on inspection results. Only producers who follow traditional production methods are authorized to use the emblem.