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Sarimsakli et, garlic meat, a traditional dish from the central Anatolian province of Cankiri in Türkiye, continues to draw attention as one of the region’s geographically indicated specialties. Prepared with only a handful of ingredients, the meal builds up its distinctive taste through garlic, slow cooking and the use of locally sourced rock salt.
Although the recipe appears simple, its preparation reflects long-standing culinary traditions in Cankiri, a province known for its local gastronomy and products recognized under geographical indication protection.
Sarimsakli et has long held a place at communal tables across the region, particularly during weddings, religious holidays and other gatherings. The meal is described as more than just a regional recipe, as it often brings people together around shared celebrations and family events.
Its name directly translates to “garlic meat,” referring to the prominent use of garlic in the dish. However, what shapes its character most strongly is the cooking process, which relies on slow simmering with Cankiri rock salt, a mineral salt extracted from the province’s historic salt reserves.
The dish gained official recognition when it was registered in 2019 by the Turkish Patent and Trademark Office under the name “Cankiri sarimsakli et,” confirming its status as a product closely associated with the region.
Chef Mahmut Eren, who spoke to Anadolu Agency, described the dish as one of Cankiri’s most notable flavors and highlighted a detail that distinguishes it from many other garlic-based recipes.
According to Eren, the garlic cloves are used with their thin inner skin still attached rather than being fully peeled. He explained that this technique helps keep the garlic intact during cooking while preserving its nutrients and allowing it to blend gradually with the meat and onions.
He noted that the dish relies on only three main ingredients, a simplicity that reflects its regional roots. Eren also emphasized its social role, saying the meal is often prepared during weddings, holidays and special occasions because it brings people together around a shared table.
The dish is typically prepared using cubed lamb, although beef can also be used as an alternative. Garlic cloves and pearl onions are added as the meat cooks slowly over low heat.
Ingredients (serves 4–5)
Preparation
Place the cubed meat in a pot and cook over low heat until it releases and reabsorbs its juices.
Add butter and continue cooking until the meat begins to brown slightly.
Add garlic cloves with their inner skins and the pearl onions.
Sprinkle rock salt and black pepper, then pour in the water and close the lid.
Simmer over low heat until the meat becomes tender and the flavors of garlic and onion blend into the dish.
Once the liquid reduces and only the fat remains, add tomato paste and briefly saute.
Pour in enough boiling water to cover the mixture and continue cooking until ready.
The dish is typically served hot alongside rice or tandir bread, a traditional flatbread baked in a clay oven.
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