Doğubayazıt Aşure Tatlısı

Doğubayazıt aşure dessert is a complex, traditional sweet specific to the Doğubayazıt district of Ağrı province. It is prepared using kidney beans, aşure wheat, chickpeas, rice, various dried and fresh fruits, and nuts such as almonds, walnuts, and hazelnuts, along with Geven Honey from Ağrı, which carries a geographical indication. The dessert is prepared and distributed during religious holidays, special occasions, and the month of Ramadan, times of communal gathering. Its production process relies on a multi-stage cooking technique that uses ingredients in precise proportions.

Doğubayazıt aşure dessert is a distinctive product composed of a combination of numerous cereals, legumes, fruits, and nuts. The components and their average quantities (for a six-serving portion) are as follows:

• 50 g kidney beans
• 90 g aşure wheat
• 4 figs
• 50 g chickpeas
• 10 g rice
• 50 g raisins
• 40 g apricots
• 200 ml milk
• 250 g Ağrı Geven Honey (registered under number 1050)
• 40 g hazelnut kernels
• 75 g starch
• 40 g almond kernels
• 40 g walnut kernels
• 90 g apples
• 5 g cinnamon
• 6 g cloves
• 2 cardamom pods
• 100 g pomegranate seeds
• 40 g pistachio kernels
• 1 litre water

The inclusion of Ağrı Geven Honey in the dessert is particularly significant in establishing its identity and underscores its production based on local raw materials.

The preparation process is a multi-step method involving the pre-soaking of legumes and their gradual cooking. Chickpeas, aşure wheat, and kidney beans are soaked in water overnight and then boiled at low heat for approximately two hours. They are then transferred to another pot, where rice is added, and the mixture is cooked for an additional 1.5 hours. Separately, 200 ml of milk is mixed with 75 g of starch and added to the pot. Cooking continues for another 20 minutes after this step.

In the next stage, apricots, raisins, almonds, hazelnuts, apples, cinnamon, cardamom, raisins, and cloves are wrapped in a clean cloth and added to the pot. Simultaneously, 250 g of Ağrı Geven Honey, which imparts the dessert’s characteristic flavor, is incorporated. The mixture is cooked for approximately 40 minutes to allow the flavors and aromas to fully infuse. Once the color darkens, walnuts are added and the cooking continues for another five minutes. After cooling, the prepared aşure is served with pomegranate seeds and pistachio kernels sprinkled on top.

Doğubayazıt aşure dessert is a food item prepared and distributed within the regional culinary culture during special occasions, religious holidays, the month of Ramadan, and various social gatherings. In this context, the dessert is not merely a source of nutrition but is deeply tied to social cohesion, sharing, and ritual practices. A meaningful connection is thus established between the geographical origin and the product through these cultural dimensions.

All production processes for this dessert must take place within the boundaries of the Doğubayazıt district. Due to the meaningful link between the product’s historical and cultural heritage and its geographical origin, production outside this region would violate its registered criteria.

Any packaging of Doğubayazıt aşure dessert offered for sale must include the geographical indication emblem alongside the product name. If this emblem cannot be placed directly on the product or its packaging, the relevant inscription and emblem must be displayed prominently within the production facility where it is easily visible.

To ensure compliance with the geographical indication criteria, inspections are carried out at least once annually. These inspections are conducted by a committee of at least five members coordinated by the Doğubayazıt Chamber of Commerce and Industry, comprising representatives from the Doğubayazıt District Directorate of Agriculture and Forestry, the Ağrı Provincial Directorate of Agriculture and Forestry, the Ağrı Provincial Directorate of Culture and Tourism, and the Doğubayazıt Municipality. Additional experts from public or private institutions may be consulted as needed. During inspections, criteria such as the suitability of ingredients, adherence to production methods, and compliance with labeling regulations are evaluated. In cases of non-compliance, appropriate measures are communicated to the relevant individuals or institutions.