Alaca Yarma Aşı

Geographical Indicationcorba

Alaca Yarma Aşı, locally also known as “diri aş,” is a traditional Alaca dish made by cooking cracked durum wheat together with chickpeas and kidney beans. It is a filling, grain-and-legume-based winter dish.

Geographical indication registration

Alaca Yarma Aşı was registered as a mark of origin with the Turkish Patent and Trademark Office on 22.11.2023, registration no. 1502, following an application filed by Alaca Municipality on 28.02.2023 — registered on the same day as Alaca Yanıç Böreği. See our geographical indication products page for the full picture.

How it’s made

The base of the dish is durum/cracked wheat, chickpeas, kidney beans, water, onion, butter and tomato paste; some versions also add braised beef. The wheat is soaked in advance and boiled, then combined with the chickpeas and beans; a separately sautéed onion-tomato mixture is stirred in and the dish is finished over low heat.

The Çorum interpretation

Yarma aşı developed hand in hand with Alaca’s rural culture of stocking up for winter; combining wheat and legumes makes the dish both filling and long-keeping. Its local name, “diri aş” (“firm/lively aş”), comes from the grains being left slightly firm rather than fully mashed.

Cultural significance

The registration of Alaca Yarma Aşı formally protects the district’s grain-and-legume culinary tradition. As one of Alaca’s eight geographically indicated products, it represents the district’s deep-rooted winter kitchen.

🍳 How to make it

Servings: 5-6 servingsTime: Overnight soaking + ~1.5-2 hours cooking

Ingredients

• 1.5 cups durum/cracked wheat (soaked overnight)
• 1 cup boiled chickpeas
• 1 cup boiled kidney beans
• Water
• 1 onion, finely chopped
• 2 tbsp tomato paste
• Optional: braised beef (kavurma)
• Butter, salt, red pepper flakes

Method

1. Drain the soaked wheat and place in a pot with plenty of water; boil until tender.
2. Add the boiled chickpeas and kidney beans and cook together.
3. In a separate pan, sauté the onion in butter, add the tomato paste and cook briefly.
4. Add the tomato-onion mixture and optional braised beef to the wheat mixture; adjust the salt and simmer for a further 15-20 minutes.
5. Serve hot, drizzled with red-pepper butter if desired.

A traditional recipe; quantities and times are approximate and vary by household.

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