Erzurum Tatar Böreği

Erzurum Tatar Böreği is a traditional dough dish that forms part of the deep-rooted culinary tradition of Erzurum province in Türkiye. The dough, made from flour, egg, water, and salt, is rolled out and cut into triangular pieces, boiled, and then topped with a sauce prepared from garlic yogurt, butter, and red pepper flakes. This dish is regarded as a significant representative of Erzurum’s culinary culture.

Additionally, it can be served with an optional meat sauce made from ground beef fried in oil, along with parsley, black pepper, and salt. Erzurum Tatar Böreği is a product registered with geographical indication, produced exclusively within the boundaries of Erzurum province, preserving its authentic identity.

Erzurum Tatar Böreği has a long-standing history within Erzurum’s traditional cuisine. The term “Tatar” in the dish’s name may reflect historical and cultural interactions in the region, although definitive sources on this matter are lacking.

Traditionally prepared in homes and on special occasions, this dish is an essential component of Erzurum’s gastronomic heritage. On 26 May 2023, Erzurum Chamber of Commerce registered Erzurum Tatar Böreği with the Turkish Patent and Trademark Office, granting it geographical indication status and officially recognizing its uniqueness and connection to the region.

The preparation of Erzurum Tatar Böreği requires specific skill and care. Every stage, from making the dough to preparing the sauces, contributes to the dish’s distinctive flavor. Below, the ingredients and production process for a four-serving batch of Erzurum Tatar Böreği are detailed.

• 400–500 g wheat flour
• 1–2 eggs
• 8 g salt
• 360 ml water

• 500 g yogurt
• 3–4 garlic cloves

• 150 g butter
• 5 g red pepper flakes
• 2 g salt

• 300 g fatty ground beef
• 30 ml vegetable oil
• 75 g parsley
• 7 g black pepper
• 5 g salt

1. Preparing the dough: Wheat flour, egg, salt, and water are mixed and kneaded in a bowl until the dough becomes smooth and elastic, approximately 10–15 minutes. The dough is then rolled out to a thickness of 2 cm and shaped into rectangular sheets measuring approximately 55 x 35 cm. These sheets are cut into triangular pieces. The cut dough pieces are portioned by weight before boiling and may optionally be frozen at -4°C for storage.
2. Boiling the dough: The triangular dough pieces are boiled in boiling water for about 5–7 minutes. Once cooked, they are drained and placed on a plate.
3. Preparing the garlic yogurt: Yogurt is whisked in a bowl. Garlic is crushed and added to the yogurt, then mixed until a homogeneous blend is achieved.
4. Preparing the butter sauce: Butter is melted in a pan, and red pepper flakes and salt are added, then lightly sautéed. The sauce is kept warm.
5. Preparing the meat sauce (optional): Vegetable oil is heated in a pan, and ground beef is added and fried until it releases its moisture. Finely chopped parsley, black pepper, and salt are then added. The mixture is cooked over low heat until the flavors are well combined.
6. Serving: The boiled dough pieces are arranged on a serving plate. Garlic yogurt is spread over them first, followed by the butter sauce. Optionally, the meat sauce is added, and the dish is served hot.

Erzurum Tatar Böreği was registered with the Turkish Patent and Trademark Office by the Erzurum Chamber of Commerce on 26 May 2023. The geographical indication guarantees that the product is produced within the boundaries of Erzurum province and is used in conjunction with its official emblem. On packaging or presentation, the term “Erzurum Tatar Böreği” and the registered logo are clearly visible. This mark ensures the dish’s adherence to traditional production methods and its quality standards.

The dough of Erzurum Tatar Böreği can be frozen after preparation. Portioned dough pieces stored at -4°C retain their freshness for extended periods. This feature enables convenient preparation both at home and in commercial settings.