Osmancık Yırtmaç Yemeği

Osmancık Yırtmaç Meal is a traditional dish specific to the Osmancık district of Çorum Province, prepared by combining grape leaves with various legumes. Its ingredients include water, chickpeas, green lentils, broad beans, kidney beans, bulgur, tomatoes, onions, tomato paste, yogurt, various herbs, and spices.

Osmancık Yırtmaç Meal is a traditional dish unique to the Osmancık district of Çorum Province and holds an important place in the local culinary tradition, prepared by combining grape leaves with various legumes. This dish is officially registered with a geographical indication and features a rich composition of water, grape leaves, chickpeas, lentils, broad beans, kidney beans, bulgur, tomato paste, salt, red pepper flakes, various oils, yogurt, garlic, fresh and dried herbs, and vegetables. It is commonly known among the local population as “yırtma aşı” due to the practice of tearing the grape leaves by hand before adding them to the dish.

The dish is traditionally prepared during spring and summer using fresh grape leaves and is served not only as a daily meal but also on special occasions such as weddings, holidays, and festivals. The distinctive sour flavor imparted by the grape leaves is a key characteristic that distinguishes this dish from similar preparations. Osmancık Yırtmaç Meal establishes a strong association with the Osmancık district not only through its ingredients but also through its production process.

The main components and quantities used in preparing the dish are as follows:

• 1 litre water
• 300 g yogurt (optional)
• 250 g fresh and/or salted grape leaves
• 100 g boiled chickpeas
• 100 g green lentils
• 100 g broad beans (optional)
• 100 g finely chopped or crushed kidney beans (optional)
• 100 g dried or fresh onions
• 100 g tomatoes (optional)
• 50 g pilaf-grade bulgur
• 50 g tomato and/or pepper paste
• 30 g green peppers (optional)
• 30 ml sunflower oil and/or olive oil
• 25 g butter
• 25 g garlic (optional)
• 10 g salt
• 10 g dried and/or fresh mint
• 10 g cleaned parsley
• 10 g cleaned dill
• 5 g red pepper flakes

In the preparation stage, water, boiled chickpeas, green lentils, broad beans, kidney beans, and bulgur are added to a suitable-sized pot and cooked for approximately 20 minutes. Care is taken during cooking to ensure the mixture does not become too watery. In a separate pot, onions are sautéed with liquid oil and tomato paste, followed by the addition of chopped tomatoes and green peppers. Water is added to achieve a sauce-like consistency, and this mixture is cooked for about 5 minutes.

The two mixtures are then combined, salt is added, and the dish is cooked for an additional 5 minutes. Separately, butter, dried mint, and red pepper flakes are sautéed to prepare a topping, which is poured over the dish. Finely chopped fresh mint, fresh onions, dill, parsley, and torn grape leaves are mixed into the dish in the final stage. The grape leaves used should preferably be sourced from vines grown in Çorum.

Osmancık Yırtmaç Meal can be served hot or cold. Optionally, a mixture of crushed garlic and yogurt may be poured on top. Fresh herbs such as mint, onions, parsley, and dill may also be used as garnish during presentation.

The dish is traditionally produced in the Osmancık district of Çorum Province and maintains a strong cultural and production-based connection to this region. The selection of ingredients, preparation methods, cooking techniques, and presentation all require local expertise. Consequently, the entire production process is carried out exclusively within the boundaries of the Osmancık district.

Verification that the product is produced in accordance with its geographical indication is conducted at least once annually by a committee of at least three members coordinated by the Osmancık District Governorship. The monitoring is carried out in collaboration with the Osmancık District Directorate of Agriculture and Forestry. During inspections, compliance with the ingredient list, accuracy of production and serving procedures, and proper use of the registered designation and geographical indication mark are verified. Inspections may be repeated upon complaint or at the initiative of authorities. Inspection results are documented and submitted to the Turkish Patent and Trademark Office.