Pasinler Yaprak Döneri

Pasinler Leaf Döner is a traditional döner variety associated with the Pasinler district of Erzurum Province, officially registered with a geographical indication mark. It was registered on 06.09.2023 under Law No. 6769 on Industrial Property and granted geographical indication protection. The registration process was carried out by the Pasinler Chamber of Commerce and Industry.

Pasinler Leaf Döner is prepared by slicing thin leaf-shaped pieces from the leg and rib sections of beef carcass, marinating them in a special sauce, arranging them on a skewer, and cooking them. The production process involves skilled steps such as pounding the meat to thin it, resting it in the sauce, and threading it onto the skewer with tail fat. It is typically cooked slowly on a vertical rotisserie, preferably over wood fire, with the cooking distance maintained between 10 and 15 cm.

Approximately 20 kg of leaf meat and 4 kg of sheep tail fat are used in the preparation of the product. The marinade consists of grated dried onion, sunflower oil and/or olive oil, chopped pepper, natural mineral water, vinegar, yogurt, oregano, salt, black pepper, red pepper flakes, and mint. The meat is left in this marinade for approximately one day to absorb the aromas. During skewering, a layer of tail fat is added after every 15 pieces of meat.

Pasinler Leaf Döner may be served atop pilaf, alongside pilaf, between bread, or in portioned form. It is recommended to be consumed hot.

All stages of production for this product are carried out within the boundaries of Erzurum Province. This variety of döner, distinguished by its ingredients and production method, has become established within Erzurum’s culinary culture and is closely identified with the Pasinler district.

The production and service of the product are inspected at least once annually by a monitoring body of at least three members, coordinated by the Pasinler Chamber of Commerce and Industry and with the participation of the Pasinler District Directorate of Agriculture and Forestry. Inspections verify the suitability of ingredients, the accuracy of production and service procedures, and the proper use of the geographical indication mark. Any non-compliance is reported to the relevant individuals or institutions, and necessary corrective measures are taken.