Şuhut Keşkeği

Şuhut keşkeği is a traditional dish specific to the Şuhut district of Afyonkarahisar province. It was officially registered as a geographical indication on 11.12.2018. This regional dish is typically prepared for special occasions such as births, weddings, holidays, military send-offs, and pilgrim farewells, but it can also be consumed at any meal of the day. The distinguishing characteristics of the product lie in the use of local raw materials and the traditional methods of preparation, cooking, and presentation.

The main ingredients of Şuhut keşkeği are göce, made from wheat grown in the region, and chickpeas. The meat used is zıpkın, a cut from the upper back near the tail of locally raised cattle. Zıpkın is considered high quality due to its fine, dense fat texture, and the marrow-rich bones it contains contribute significantly to the dish’s consistency. An equal amount of boneless red meat is also added.

For cooking, traditional methods are employed, including the use of clay pots without handles, which are now rarely used, and a stone oven heated by wood fire. The types of wood commonly used in the stone oven are oak, hornbeam, and maple.

After cooking, once the bones are removed, Afyon kaymağı, a geographical indication-registered clotted cream, is added. The kaymak imparts a unique flavor to the dish while enhancing its nutritional value.

In the final stage, a mixing process known locally as dövme is carried out for 30 to 40 minutes. This vigorous stirring is performed with a special wooden paddle and ensures that all ingredients blend thoroughly, breaking down into individual fibers.

The production process begins with controlling the temperature of the stone oven, which must be maintained between 220°C and 280°C.

• Selected and washed göce and chickpeas are prepared.
• Zıpkın meat and boneless meat are placed at the bottom of the clay pot, followed by the addition of lola bone.
• Göce, chickpeas, and rock salt are added.
• Warm drinking water is poured over the ingredients until it nearly reaches the rim of the pot.
• The pot is sealed and placed into the stone oven by the oven master.
• Cooking continues for 12 to 15 hours.
• After cooking, the pot is removed from the oven and the bone fragments are separated.
• Consistency is checked and, if necessary, hot water is added.
• After adding Afyon kaymağı, the mixture is stirred for 30 to 40 minutes using the special dövme paddle until all ingredients are fully integrated and reduced to individual fibers.
• The dövme process continues until all components become homogeneous and the Şuhut keşkeği reaches the desired consistency.
• Before serving, the dish is allowed to rest for 15 to 30 minutes while maintaining its temperature.

The geographical boundary of Şuhut keşkeği is defined as the Şuhut district of Afyon province. The göce, chickpeas, zıpkın meat, boneless meat, and lola bone used in its preparation must be sourced exclusively from this region. Additionally, the keşkeği must be cooked in traditional stone ovens and handleless clay pots constructed by local artisans.

Compliance with the registered characteristics of the product is monitored under the coordination of the Şuhut Municipal Mayorship.

The Monitoring Commission consists of representatives from: the Şuhut Municipal Mayorship, the Şuhut District Directorate of Agriculture, the Provincial Directorate of Health, the Şuhut Chamber of Tradesmen and Craftsmen, and the Şuhut Chamber of Agriculture.

Inspections are conducted at least once annually on a regular basis, and additional unplanned inspections are carried out in cases of complaints or suspicion.

Monitoring covers all aspects of production, including restaurant service, marketing, and packaging, in accordance with the defined product specifications and production methods. Producers who comply with the registered standards are authorized to use the Şuhut keşkeği logo on their product labels.