Van Kurdish Meatball

Van Kurdish kofta is a traditional dish specific to the province of Van, made from kofta-grade bulgur derived from tir wheat, combined with wheat flour, salt, black pepper, red pepper flakes, basil, and water, formed into approximately 7–8 cm long koftas, boiled, and served with a sauce and garlic yogurt poured on top. The sauce is prepared using tomato paste, olive oil, and dried onion. The dish is served hot. Van Kurdish kofta holds an important place in Van cuisine and its origins date back to antiquity; therefore, the product is intrinsically linked to its geographical origin.

Van Kurdish Kofta (Turkish Patent and Trademark Office)

Geographical Indication and Registration Information

Van Kurdish kofta was registered on 7 October 2022 under geographical indication number 1238. The application for this product, numbered C2021/000159, was submitted on 5 April 2021. Registered by the Van Chamber of Commerce and Industry, Van Kurdish kofta is classified under the category of dishes and soups and is protected as a geographical indication. Production of the registered product takes place within the boundaries of Van province. The label “Van Kurdish Kofta” along with the geographical indication logo and mark must appear on the product or its packaging; if this is not feasible, the logo and mark must be displayed in a clearly visible location within the production facility.

Production Method

Van Kurdish kofta is produced using bulgur obtained from tir wheat grown within the geographical boundary. For a serving of four people, the ingredients are as follows: 400 g kofta-grade bulgur, 100 g wheat flour, 10 g salt, 10 g black pepper, 10 g red pepper flakes, 5 g basil, 1.5 litres water, 3 garlic cloves, 200 g yogurt, 1 dried onion, 50 ml olive oil, and 30 g tomato paste.

Preparation

1. The bulgur is soaked in 500 ml of hot water until it absorbs all the water.
2. Once cooled, the bulgur is mixed with flour, salt, spices, and basil and kneaded for 15 minutes to form a homogeneous kofta dough.
3. Koftas of 7–8 cm length are shaped from the dough and boiled in 1 litre of boiling water.
4. For the sauce, the dried onion, finely chopped, is sautéed in olive oil until it turns pink, then tomato paste is added and the mixture is cooked further.
5. Garlic is mixed with yogurt.
6. The boiled koftas are placed on a serving dish; the sauce and garlic yogurt are poured over them and served hot.

Production Within the Geographical Boundary

The production of Van Kurdish kofta occurs exclusively within the geographical boundary of Van province. To preserve the registered characteristics, the bulgur must be derived from tir wheat grown in the region, all ingredients must meet specified standards, and the production method must be strictly followed.

Inspection

The production of Van Kurdish kofta is monitored by an inspection body composed of the Van Provincial Directorate of Agriculture and Forestry, the Eastern Anatolia Chefs and Pastry Makers Federation, the Van Chefs and Pastry Makers Association, and relevant experts, under the coordination of the Van Chamber of Commerce and Industry. Inspections are conducted annually, or as needed, including in response to complaints. The inspection criteria are:

• The bulgur used must be derived from tir wheat grown within the geographical boundary
• The suitability of ingredients
• Compliance with the production method
• Correct use of the “Van Kurdish Kofta” label, logo, and geographical indication mark

The inspection body may receive support from public or private institutions and is responsible for initiating legal procedures to safeguard the registered rights.