Arapgir Kakuk

Arapgir kakuk is a traditional blend unique to the Arapgir district of Malatya, produced by mixing various ingredients—such as oregano, tomato, pepper, stinging nettle, bean leaves, cucumber peel, chickpea, and wheat—in specific proportions and grinding them in a stone mill. In addition to enhancing the flavor of dishes, it is consumed as a breakfast item when mixed with olive oil, or spread on leavened bread alongside butter.

Arapgir kakuk is produced by blending specific proportions of various plant-based and cereal ingredients: oregano, tomato, pepper, stinging nettle, bean leaves, cucumber peel, chickpea, and wheat. The product is used as a flavor enhancer in meals, or consumed as a breakfast mixture when combined with olive oil, or sprinkled over leavened bread after spreading butter on it.

The quantities of ingredients required for the production of 1000 grams of Arapgir kakuk are as follows:

• Oregano: 500 g
• Tomato: 130 g
• Pepper: 60 g
• Stinging nettle: 60 g
• Bean leaves: 60 g
• Cucumber peel: 60 g

• Chickpea: 60 g

• Wheat: 60 g

• Salt: 10–15 g

The proportions of these ingredients and their processing methods constitute the distinctive characteristics of the product.

The production of Arapgir kakuk employs a distinctive traditional technique and geographically specific method. The plant-based ingredients used in production are sourced from local varieties grown within the defined geographical boundary.

• Tomatoes and peppers are harvested fresh, washed thoroughly in water, thinly sliced, and dried on wooden racks.
• Cucumber peels are peeled and sliced.
• Bean leaves, oregano, and stinging nettle are dried in a semi-shaded environment with air circulation, placed on wooden surfaces or clean cloths.
• Chickpeas are first boiled and then roasted on a metal plate.
• Wheat is roasted directly on a metal plate without prior boiling.

All dried and roasted ingredients are combined and ground in a hand-cranked stone mill. This method plays a crucial role in developing the product’s texture and aroma. The resulting mixture is packaged in food-safe containers and stored in dark, ambient-temperature environments prior to sale.

The origins of Arapgir kakuk are deeply rooted in the region’s culinary culture. The product is prepared using production knowledge and local expertise developed within the geographical boundary. Consequently, there is a direct relationship between the reputation of Arapgir kakuk and the geographical area in which it is produced. According to the registration certificate, all stages of production must take place within the administrative boundaries of the Arapgir district of Malatya Province.

The production and marketing of Arapgir kakuk as a geographical indication product are subject to a specific control system.

Control is carried out by a total of four representatives from the following bodies:

• Arapgir Municipality,
• Arapgir Municipality Directorate of Culture and Social Affairs,
• Arapgir Tourism Development Cooperative,
• Arapgir District Directorate of Agriculture and Forestry

These controls are conducted at least once annually, and may be carried out at any time in response to complaints or specific needs. The scope of control includes: the geographical suitability of ingredients used in production, adherence to the specified production methods, and the correct use of the term “Arapgir kakuk” and its official emblem. The control body may, when necessary, seek support or services from public institutions, private organizations, or expert individuals.

The registering authority, Arapgir Municipality, is responsible for protecting the rights related to the product and managing legal procedures.