Erzurum Stuffed Turnip

Erzurum şalgam dolması is a dish registered by the Turkish Patent and Trademark Office on 02.08.2022. This product is protected under the geographical indication category and is associated with the city of Erzurum. The dish is prepared by placing a filling between slices of turnip cut into circular shapes and then cooking them.

The filling of Erzurum şalgam dolması is made by mixing minced meat, rice, onion, garlic, basil, black pepper, red pepper flakes and salt. The sauce is prepared by sautéing tomato paste in butter. The dish is served hot, and garlic yogurt may be added on top optionally.

The production process consists of preparing the ingredients and cooking steps:

• Turnips are sliced into circular pieces 5 mm thick.
• The slices are boiled in water for 10 minutes, then drained and left to cool.
• Minced meat, rice and other filling ingredients are mixed together in a bowl.
• A portion of approximately 30–40 grams of this mixture is shaped into a flat patty and placed between two turnip slices.
• The stuffed turnips are arranged in a pot.
• In a separate pan, butter and tomato paste are sautéed to prepare the sauce, which is then poured over the stuffed turnips.
• Water is added to the pot until it covers the stuffed turnips.
• A plate is placed on top of the stuffed turnips to prevent them from breaking apart, the pot is covered, and the dish is cooked for 25–30 minutes.

The geographical boundary is defined as the administrative boundaries of the province of Erzurum. Due to its association with this region, all production stages of Erzurum şalgam dolması must be carried out within these boundaries.

Control activities are coordinated by the Erzurum Chamber of Commerce. The control body consists of at least three experts, including at least one representative each from the Erzurum Chamber of Commerce, the Faculty of Tourism at Atatürk University, and the Erzurum Provincial Directorate of Agriculture and Forestry. Inspections are conducted annually on a regular basis and additionally whenever a complaint or need arises. During these inspections, the suitability of ingredients, adherence to the production method and the correct use of the geographical indication emblem are verified.