Erzurum Hink Dish

Erzurum Hink Dish was registered as a geographical indication on 03.08.2023 with registration number 1435, following an application submitted by the Erzurum Chamber of Commerce on 29.12.2021. This dish is produced within the boundaries of Azaplı Village, located in the Horasan district of Erzurum province.

The product is made by shaping a dough prepared from colostrum milk (first milk), wheat flour, egg, water, and salt into small pouches and boiling them in water. The filling consists of medium-fat ground beef, tomato paste, dried onion, butter, and various spices (dried basil, red pepper flakes, dried mint, salt, black pepper, cumin). The distinguishing feature of the dish is that the prepared filling is mixed with beaten egg and colostrum milk before being stuffed into the dough. The geographical link of the product is particularly based on the use of colostrum milk.

In the production of Erzurum Hink Dish, the use of the geographical indication product Erzurum Butter (Registration No: 1244) is preferred.

The ingredients required for a four-serving production are as follows:

• Dough: 250 ml colostrum milk (first milk), 1 egg, 500 g wheat flour, 150–200 ml water, 6 g salt.
• Filling: 250–300 g medium-fat ground beef, 16 g tomato paste, 1 dried onion, 14 g butter, 2.4 g dried basil, 6.1 g red pepper flakes, 1 g dried mint, 4 g salt, 5.5 g black pepper, 2.3 g cumin.
• Filling mixture: 250 ml colostrum milk (first milk), 1 egg.
• Boiling water: 2 litres water, 11.2 g salt.

Production begins by mixing and kneading the dough ingredients. Pieces are taken from the kneaded dough, rolled into cylinders, cut, and shaped into pouches by hand. For the filling, chopped onion and ground beef are sautéed in butter, then tomato paste and spices are added and cooked until fully blended. In a separate container, colostrum milk that has been boiled and cooled is beaten with egg and added to the prepared filling. This final mixture is stuffed into the pouch-shaped dough at approximately 15 grams per portion, and the openings are sealed. The prepared pouches are boiled in salted boiling water for 8–10 minutes. The cooked dish is drained and served hot.

The geographical boundary is defined as Erzurum province, Horasan district, and the village of Azaplı within that district. All stages of Erzurum Hink Dish production must be carried out within this geographical boundary.

Monitoring is carried out under the coordination of the Erzurum Chamber of Commerce. The monitoring body consists of a three-member team comprising one expert representative each from the Erzurum Chamber of Commerce, the Erzurum Food Control Laboratory Directorate, and the Gastronomy and Culinary Arts Department of Atatürk University Faculty of Tourism. Monitoring is conducted annually on a regular basis, and additionally whenever a complaint is received or deemed necessary. During inspections, the suitability of ingredients used in production (particularly colostrum milk), compliance with the production method, and the correct use of the designation "Erzurum Hink Dish" along with its logo and geographical indication emblem are verified.