Army Oil

Ordu yağlısı is a traditional type of pide unique to the Ordu region, made by rolling out a thin, leavened dough into a long, oval shape. It is baked in a stone oven after being topped with fillings such as minced meat, cheese, or cubed meat. A distinctive feature of Ordu yağlısı is the cracking of an egg into the center of the pide just before baking. After baking, the pide is brushed with butter and typically eaten by hand. It is usually served in a closed form, though it is documented in literature as an open-style dish.

Ordu yağlısı stands out due to its soft, thin dough and its method of baking in a stone oven. The variety of fillings, regional flavors, and cooking techniques contribute to its unique identity. A small amount of powdered sugar added to the dough imparts a subtle sweet aroma. The geographical indication registration for this product was officially granted by the Turkish Patent and Trademark Office on 26 January 2023.

• The leavened dough is kneaded and rolled out into a long, oval shape.
• Fillings such as minced meat, cheese, or cubed meat mixtures are prepared.
• The filling is evenly spread over the dough, and the edges are slightly sealed.
• Yolk is brushed over the surface, and an egg is cracked into the center of the pide just before baking.
• The pide is baked in a stone oven and then brushed with butter after baking.
• The pide is typically consumed by hand without slicing.

Ordu yağlısı is an important culinary delight consumed by the local population on both daily occasions and special holidays. With a history spanning many years, this pide is a symbol of Ordu cuisine. Its distinctive characteristics arise from baking in stone ovens and the addition of an egg during preparation. Its geographical indication registration ensures its protection as part of the cultural heritage.