Şanlıurfa Boranisi

Urfa pencer borani is a regional dish specific to Şanlıurfa province in Türkiye’s Southeastern Anatolia Region. This dish combines ingredients such as meat, legumes, green vegetables, and bulgur meatballs, and is particularly favored during winter months and special occasions. Borani is typically prepared for large gatherings and cooked using traditional methods passed down through generations.

^{Şanlıurfa Boranisi (}Anadolu Ajansı⁾

Urfa pencer borani was registered as a geographical indication by the Turkish Patent and Trademark Office on 29 December 2017, and recorded in the Geographical Indications Register under registration number 316. The registration was made under Law No. 6769 on Industrial Property and became effective as of 16 August 2017.

According to a local legend, this dish was served at the wedding feast of the Umayyad Caliph Al-Ma’mun and his wife Boran Hatun. The dish gained popularity and came to be known as “borani” in honor of Boran Hatun. Based on this narrative, borani is said to have a historical lineage and gradually became a traditional dish served at feasts in Şanlıurfa. Local institutions in the city are undertaking efforts to preserve, promote, and transmit borani and other traditional dishes to future generations.

Borani is prepared with diced lamb meat, pencer stems (local name for chard), chickpeas, and börülce (lolaz). The lamb is sautéed in plain oil, then combined with chopped pencer stems and boiled legumes. After adding meat broth and salt, the mixture is cooked in a pressure cooker. Fried bulgur meatballs are then added to the mixture. The meatballs are made by kneading fine bulgur, minced lamb meat, soaked bread, isot, salt, and cinnamon, shaping them into chickpea-sized balls, and frying them in hot oil. During serving, the legume and pencer mixture is placed in a dish, topped with the meatballs, and optionally accompanied by garlic yogurt.

For the main dish:

• 400 grams of lamb pieces
• 4 tablespoons of plain oil
• 1 kilogram of pencer stems (chard)
• 1 glass of chickpeas
• 1 glass of börülce (lolaz)
• A small amount of salt
• 1 bowl of garlic yogurt

For the meatballs:

• 200 grams of minced lamb meat
• 3 glasses of fine bulgur for meatballs
• 2 slices of soaked bread
• 1 teaspoon of cinnamon
• 1 glass of isot (crushed red pepper)
• 4 glasses of vegetable oil

^{Malzemeler (}Anadolu Ajansı⁾

Borani is a preferred dish in Şanlıurfa, especially during winter and when hosting guests. Due to its lengthy and labor-intensive preparation, it is commonly made collectively, reinforcing community bonds. In this sense, borani is regarded not merely as a dish but as a culinary practice that strengthens social solidarity. Under initiatives led by the Şanlıurfa Metropolitan Municipality, regional dishes like borani are offered to the public in places such as the “Hamarat Eller Çarşısı,” aiming to preserve and promote culinary heritage at risk of being forgotten.

The dish borani is known by various names depending on regional ingredient variations. For example, spinach or pumpkin borani is found in Hatay cuisine, while lentil and kemeli (potato) borani appear in different areas of Şanlıurfa. Similar variations of borani, made according to seasonal vegetables, also exist in Antep cuisine and share similarities with Urfa borani.