Erzurum Glyco

Erzurum gliko is a geographical indication product registered on 03.08.2022 with registration number 1187 following an application submitted by the Erzurum Chamber of Commerce on 23.03.2021. It has been registered by the Turkish Patent and Trademark Office as a certification mark. The product is protected under Law No. 6769 on Industrial Property and falls within the food and soup product group.

Erzurum gliko is a dish prepared by boiling meatballs made from fine bulgur wheat, wheat flour, water, and salt. These meatballs, measuring 4–5 cm in size and known locally as “gliko” within the geographical boundary, are served with yogurt seasoned with or without garlic and hot melted butter poured over them. Optionally, a sauce made from tomato paste, red pepper flakes, mint, and sunflower oil may be added. The product has ancient origins and is closely associated with the culinary culture of Erzurum.

The ingredients used in production are defined as follows: the meatball mixture (fine bulgur wheat, water, wheat flour, salt); the topping (butter, yogurt, optional garlic); and the optional sauce (tomato paste, red pepper flakes, mint, salt, sunflower oil).

The production process consists of the following steps:

• Cleaned and washed bulgur is cooked with water and a small amount of salt until softened.
• The cooked bulgur is stirred and cooled slightly, then gradually mixed with wheat flour and kneaded for 1–2 minutes until a homogeneous dough is obtained.
• Pieces of the bulgur dough are shaped by hand into elongated meatballs measuring 4–5 cm in size (glikos). A small amount of flour may be added if shaping becomes difficult.
• The prepared meatballs are boiled in salted boiling water and removed from the pot using a slotted spoon.
• Butter is heated in a separate container, and yogurt (with or without garlic) is prepared.
• First, the yogurt is poured over the boiled meatballs, followed by the hot melted butter.
• The optional sauce is drizzled over the dish before serving.

The geographical boundary of the indication is defined as the province of Erzurum. Due to the established link between Erzurum gliko and this geographical area, all stages of production must take place within this boundary.

Inspections are carried out under the coordination of the Erzurum Chamber of Commerce. The inspection body consists of three members: one expert each from Atatürk University Faculty of Tourism, the Erzurum Provincial Directorate of Agriculture and Forestry, and the Erzurum Chamber of Commerce. Inspections are conducted annually on a regular basis; however, they may also be carried out at any time if deemed necessary or upon complaint.

During inspections, the suitability of the ingredients used in production, adherence to the prescribed production method, and the proper use of the name “Erzurum gliko”, its logo, and its certification mark emblem are verified.