Urfa Frenk Çömleği

Urfa (Şanlıurfa) frenk çömleği is a traditional meat dish prepared by cooking essential ingredients—meat from the İvesi sheep, tomatoes grown under dry farming conditions (locally called frenk), and geographical indication-tagged Şanlıurfa Pepper (isot)—in earthenware pots (çömlek).

Urfa (Şanlıurfa) frenk çömleği is classified under the category of dishes and soups. It has been officially registered by the Turkish Patent and Trademark Office as a "geographical indication^【1】". The registration of Urfa (Şanlıurfa) frenk çömleği defines the product by its use of geographical region-specific ingredients such as Şanlıurfa Pepper (isot) and local tomatoes, its cooking method in earthenware pots and traditional stone ovens of the region, and its integration into the local culinary culture.

^{Urfa (Şanlıurfa) frenk çömleği (}Türk Patent ve Marka Kurumu⁾

The most distinctive feature of Urfa (Şanlıurfa) frenk çömleği is the use of fresh red Şanlıurfa Pepper (isot). In its preparation, tomatoes grown locally, pure butter derived from the milk of İvesi sheep, and lamb meat are also used. Another key distinguishing factor is the cooking method, which involves preparing the dish in earthenware pots and baking it in traditional stone ovens of the region.

• 1 kg cubed meat (fitil) from İvesi sheep
• Approximately 6 meaty and bone-in pieces
• 5 kg tomatoes (local variety, grown under dry farming)
• 1 kg fresh red chili peppers (Şanlıurfa Pepper – isot)
• 100 g pure butter (derived from İvesi sheep milk)
• 4 medium-sized dried onions
• 2 heads of garlic
• 1 medium-sized eggplant
• Approximately 1 teaspoon salt
• 1 teaspoon seven-spice blend (composed of black pepper, cinnamon, cumin, cemen, paprika, ginger, and cloves)

1. Preparation: The cubed meat is sautéed with chopped onions and pure butter. Salt is then added and the mixture is removed from heat.
2. Arrangement in the Pot: The meaty and bone-in pieces are arranged at the bottom of the pot. On top, the chili peppers (isot) are coarsely chopped after removing stems and seeds, followed by cubed eggplant and half of the tomatoes. The sautéed meat and onions, along with cleaned garlic, are added along with the remaining half of the tomatoes.
3. Seasoning and Cooking: The dish is sprinkled with salt and the seven-spice blend, then cooked in a traditional regional stone oven for approximately three hours.

The cooked dish is served on a serving platter, accompanied by rice pilaf or plain bulgur pilaf, fresh green chili peppers (Şanlıurfa Pepper – isot), sliced dried onions, and ayran.

The application for the geographical indication registration of Urfa (Şanlıurfa) frenk çömleği was submitted by the Şanlıurfa Chamber of Commerce and Industry. The application, numbered C2017/098, was filed on 22 August 2017. Following the evaluation process, the product was officially registered on 1 December 2017 under registration number 253 as a "geographical indication". The registrant's address is recorded as Paşabağı Mahallesi, Adalet Caddesi No:9 Haliliye, Şanlıurfa.