Bolu Kabaklı Observatory

Bolu Kabaklı Gözlemesi is a traditional gözleme variety unique to Bolu’s culinary culture, prepared with a sweet filling. The filling contains only black pumpkin grown in Bolu, dried onion, white sugar, and black pepper; it is made with yeast-free dough and cooked on a griddle between two layers of thin pastry. Its distinctive character stems from the use of local raw materials and traditional production methods; in recognition of this, it was granted geographical indication protection under a “mahreç işareti” (certification mark) in 2020.

^{Bolu Kabaklı Gözlemesi (}Turkish Patent and Trademark Office⁾

Bolu Kabaklı Gözlemesi is a tradition that historically involved groups of women in Bolu gathering on special occasions using the imece communal labor system to prepare it. Passed down from generation to generation, it has survived to the present day. This gözleme emerged as one of the distinctive ways of consuming black pumpkin in the region and is considered an original product of Bolu’s local cuisine.

The key feature distinguishing Bolu Kabaklı Gözlemesi from similar products is the exclusive use of black pumpkin (Cucurbita pepo L.) cultivated in the province of Bolu. This local variety imparts a unique color and flavor profile that gives the product its geographical identity. The combination of white sugar and black pepper in the filling creates a balanced sweet and subtly spiced taste, endowing the gözleme with a distinctive aroma.

The dough is prepared without yeast and is typically kneaded using Bolu’s spring water, which contributes to its distinctive texture and consistency. The gözlemes are cooked on a griddle between two layers of pastry, and after baking, melted butter roasted with white sugar is spread on top to impart a characteristic flavor. The entire production process must take place within the boundaries of Bolu province, strictly adhering to traditional methods and established production rules. These features are the primary factors that distinguish Bolu Kabaklı Gözlemesi from other pumpkin-filled dough products in Türkiye.

• Dough: Special-purpose wheat flour, water, salt.
• Filling: Black pumpkin grown in Bolu (peeled, boiled, mashed or grated), dried onion, butter, sunflower oil, white sugar, salt, black pepper.

The black pumpkins are peeled, cut, and boiled or grated raw. The dried onion is chopped and sautéed in butter and sunflower oil. The boiled or grated pumpkin is then added, and the mixture is slowly cooked until the pumpkin becomes soft. White sugar, black pepper, and salt are then added and mixed thoroughly, after which the filling is allowed to cool to room temperature. Special-purpose wheat flour is mixed with water and salt to form the dough, which is kneaded until soft and remains yeast-free. The kneaded dough is left to rest for 20 to 30 minutes.

The rested dough is divided into portions of 70 to 80 grams. Each portion is dusted with special-purpose wheat flour and rolled out thinly. The rolled dough is wrapped around a rolling pin and then unrolled onto a flat surface. A layer of dough is placed on the surface, the filling is spread over it, and another layer of dough is placed on top. The edges are sealed by pressing with the hands. The gözlemes are cooked on a hot griddle, turning them until fully baked. After cooking, melted butter roasted with white sugar is spread over the surface, or they are optionally served with kaymak.

Bolu Kabaklı Gözlemesi was registered as a certification mark by the Turkish Patent and Trademark Office on 10 November 2020 under Law No. 6769 on Industrial Property, having been placed under protection on 26 April 2019. The holder of the registration is the Bolu Chamber of Commerce and Industry, and the geographical boundary of the product is limited to Bolu province. The product and its packaging must bear the inscription “Bolu Kabaklı Gözlemesi” and the certification mark emblem. In cases where direct labeling is not possible, the emblem must be prominently displayed at the production site.

Monitoring is carried out by a minimum three-member inspection body composed of representatives from the Bolu Municipality, the Bolu Provincial Directorate of Agriculture and Forestry, and the Bolu Provincial Directorate of Health, coordinated by the Bolu Chamber of Commerce and Industry. Inspections are conducted at least once per year, reported in accordance with Law No. 6769, and submitted to the Turkish Patent and Trademark Office. During inspections, compliance with criteria regarding the use of the certification mark, ingredient conformity, and production method is verified. Any identified non-compliance is reported to the relevant parties.