Erzurum Egg Pilaf

Erzurum egg rice is a traditional dish specific to Erzurum cuisine and officially registered with a geographical indication. Its defining characteristic is that the dough is prepared without water, using only eggs, wheat flour and salt. The dish is made by boiling strips cut from this special dough in salted water and pouring melted butter over them.

Erzurum egg rice was registered as a geographical indication by the Turkish Patent and Trademark Office on 23 February 2022 under registration number 1037, following an application submitted by the Erzurum Chamber of Commerce on 6 April 2021. The product category is classified as "Meals and soups".

Its deep-rooted history within Erzurum culinary culture and the exclusive association of its production method with the region establish the link between the product and its geographical origin. Under this registration, all stages of production must be carried out within the boundaries of Erzurum province.

The registered production method and ingredients of Erzurum egg rice are as follows:

• 1 kg wheat flour
• 6 eggs
• 11 g salt
• 40 g butter (for cooking after preparation)
• Approximately 2 litres of water and 24 g salt for boiling

1. Dough: Eggs and salt are beaten together in a deep bowl. Flour is gradually added and kneaded until a firm consistency is achieved. The dough, prepared without water, is covered with a damp cloth and left to rest for 20 minutes.
2. Rolling: Pieces of the rested dough are rolled out using a rolling pin into flat sheets approximately 2 mm thick and 65 cm in diameter.
3. Strips: The rolled sheets are cut into strips approximately 25 cm long and placed on a floured tray to prevent sticking.
4. Cooking: The dough strips are boiled in salted water (2 litres of water with 24 g of salt) until cooked.

Melted butter is poured over the boiled and drained strips, and the dish is served hot. Optionally, crushed walnut kernels may be sprinkled on top.

If the strips are not to be consumed immediately, they can be dried at room temperature for one day. Once dried, they can be stored in a cool, dry environment (in a cardboard box or glass jar) or in a deep freezer for later use.

Compliance with the geographical indication standards is monitored by an inspection body comprising experts from Atatürk University Faculty of Tourism and the Erzurum Provincial Directorate of Agriculture and Forestry, under the coordination of the Erzurum Chamber of Commerce. These inspections are conducted at least once annually and whenever a complaint is filed. During inspections, the suitability of ingredients, adherence to the production method and correct use of the geographical indication emblem are verified.