Urfa Zerde (Şanlıurfa Zerde) is a traditional dessert made primarily from rice and sugar, distinguished by the exclusive use of safflower (Carthamus tinctorius L.) flower petals grown specifically in the region. The color and aroma imparted by this plant make Urfa Zerde unique among similar zerde varieties. It is commonly served at ceremonies such as weddings, engagements, circumcisions, and pilgrimages, as well as during religious festivals and other special occasions.
Historical Background
As a long-established element of Şanlıurfa’s culinary tradition, Urfa Zerde holds a significant place in the region’s social and religious life. Historical records from the Urfa Sharia Court Registers dated between 1845–1899 (documents numbered 204, 205, 218, and 225) indicate that this dessert was served as part of charitable food distributions managed by waqfs (Islamic endowments). This underscores its historical importance in both cultural and religious contexts.
Geographical Indication Information
“Urfa Zerde (Şanlıurfa Zerde)” was registered as a mark of origin on December 27, 2017, under Turkish Industrial Property Law No. 6769. The registration was filed by the Şanlıurfa Chamber of Commerce and Industry. In product classification, it falls under the category of “zerde / bakery and confectionery products, pastries, desserts.” The geographical boundary of the application is limited to Şanlıurfa Province.
Production Characteristics
Distinctive Features
The defining feature of Urfa Zerde is the exclusive use of safflower flower petals as the sole coloring and flavoring agent. This characteristic differentiates it from other zerde varieties and forms the basis for its geographical indication status.
Ingredients
The following proportions represent the minimum preparation standards for the product:
- 1 glass (cup) of rice
- 2–2.5 glasses of granulated sugar
- A pinch of safflower petals
- 1 small cup of rose water or 1 drop of rose oil (optional)
Preparation Method
- The rice is boiled in 4–5 cups of water, depending on the type of rice used.
- Once the rice is cooked, sugar is added, and the mixture is simmered for approximately 10 more minutes.
- Separately, the safflower petals are steeped or boiled in hot water. Once the color is released, the liquid is strained and added to the main mixture.
- After reaching a medium-thick consistency, rose water or rose oil may be added if desired.
- The mixture is portioned into bowls, cooled, and served.
Production Limitations and Inspection
Urfa Zerde may only be produced within the administrative boundaries of Şanlıurfa Province. Its preparation, presentation, and ingredients must comply with the production method defined in the registration certificate. Specifically, the product must not contain sweeteners, nuts, or fruit, and its consistency must be medium-thick.
Inspections are coordinated by the Şanlıurfa Chamber of Commerce and Industry, involving a four-member committee composed of representatives from the Şanlıurfa Municipality, the Şanlıurfa Restaurateurs, Kebab Makers, and Confectioners’ Tradesmen Chamber, and the Şanlıurfa Provincial Directorate of Food, Agriculture, and Livestock. This committee conducts routine, need-based, or complaint-driven inspections to verify compliance with the registered production method. Expert support may be sought from public or private institutions when necessary.
Cultural Significance and Sustainability
Urfa Zerde is not merely a dessert but also a cultural element reflecting the culinary heritage and collective memory of the region. The traditional preparation method, passed down through generations, embodies craftsmanship, knowledge of local ingredients, and cultural context. For these reasons, Urfa Zerde can be regarded as an example of intangible cultural heritage.
