Erzurum Date Dessert

Erzurum Hurma Tatlısı is a geographical indication registered on 02.03.2023 with registration number 1340 by the Turkish Patent and Trademark Office, following an application submitted on 15.12.2021 by the Erzurum Chamber of Commerce. The type of geographical indication is classified as a designation of origin. The product is a fried dough item made from a firm dough produced in the province of Erzurum, named for its resemblance to a date.

Erzurum Hurma Tatlısı is made from a dough prepared using special-purpose wheat flour, eggs, butter, baking powder, salt and water. The uncooked dough weighs approximately 50 grams. The final product measures 15 cm in length, 8 cm in width and 4 cm in thickness. To achieve its characteristic shape, the dough is pressed onto a grater or kevgir. This fried dough item is served hot and can be consumed on its own or alongside breakfast items such as cheese (particularly Erzurum küflü civil peyniri), honey and jam. The product has a long-standing tradition within Erzurum culinary culture and is intrinsically linked to its geographical origin.

The components and steps for producing six portions of Erzurum Hurma Tatlısı are as follows:

• Ingredients: 100 g butter, 500 ml water, 2 eggs, 350 g special-purpose wheat flour, 6 g salt, 100 ml yogurt or milk and 10 g baking soda.
• Frying Oil: 500 ml liquid oil.
• Preparation:
• • All dough ingredients are mixed and kneaded until a firm dough is obtained.
  • The dough is covered with a damp cloth and left to rest for one hour (fermented).
  • Approximately 50 gram portions are separated from the rested dough and rolled by hand.
  • The surface shape is imprinted on each dough piece by pressing it onto a grater or kevgir.
  • The shaped dough pieces are fried in hot oil.
  • Served hot.

The geographical boundary of Erzurum Hurma Tatlısı corresponds to the administrative boundaries of the province of Erzurum. Due to its reputation, historical roots and established place within Erzurum culinary culture, all stages of production must be carried out within this defined geographical area.

Monitoring activities are coordinated by the Erzurum Chamber of Commerce. The monitoring body consists of three experts: one each from the Erzurum Chamber of Commerce, the Department of Gastronomy and Culinary Arts at Atatürk University Faculty of Tourism, and the Erzurum Provincial Directorate of Agriculture and Forestry. Monitoring is conducted annually on a regular basis, and additionally in cases of complaint or need. During inspections, compliance with the registered specifications is verified for the ingredients used, product characteristics and production method. The proper use of the term "Erzurum Hurma Tatlısı", its logo and the designation of origin emblem is also monitored.