Bozüyük Lentil Mantı

Bozüyük lentil mantı is a distinctive pasta dish native to the Bilecik region, primarily made with green lentils and prepared by baking. This unique flavor was officially registered as a geographical indication on 27.07.2020 under registration number 511, following an application by the Bilecik Chamber of Commerce and Industry (application date: 09.02.2018). Traditionally emerging in villages between the districts of Bozüyük and Söğüt, production today is concentrated primarily in Bozüyük and extends across the entire province of Bilecik.

The key feature distinguishing Bozüyük lentil mantı from similar dishes is the exclusive use of Kayı-91 variety green lentils, grown only in Bilecik and known for their ideal compatibility with the mantı dough. The technical standards for the wheat flour used in the dough are strictly defined. The flour must have a resistance to extension of 280–350 (BU), an extensibility of 150–190 mm, and an energy value of 90–110 cm². Additionally, the flour must contain at least 30% gluten and at least 20% protein. Before boiling, the filled mantı pieces are baked on a tray, which imparts a distinctive texture and flavor to the product. The shape is rectangular, with the upper center left slightly open when sealed, a form locally known as the "boat shape".

The production process requires skill and experience and consists of the following steps:

• Dough: 1 kg wheat flour, 2–3 eggs, water, and 1.2% salt.
• Filling: Kayı-91 green lentils, 0.5% dried onion, 0.5% black pepper, and 0.3% salt.
• For Serving: Yogurt, garlic, butter, tomato paste, and optionally chicken or meat broth.

1. Kneading the Dough: Water is added gradually to the mixture of flour, eggs, and salt according to the flour’s water absorption capacity. Kneading is performed by hand for 15–18 minutes or by machine for at least 12 minutes. The process ends when the dough reaches a firmness slightly firmer than the softness of an earlobe.
2. Resting and Rolling: The kneaded dough is rested for 20–25 minutes. It is then divided into palm-sized pieces and rolled out to a thickness of 2–2.5 mm.
3. Preparing the Filling: Kayı-91 lentils are soaked, boiled, and mixed with onion, black pepper, and salt to form a paste-like consistency. The mixture is then strained and prepared for use.
4. Shaping: The rolled dough is cut into rectangular pieces measuring 2.3–2.5 cm in width and 3–3.4 cm in length. The filling is placed to cover approximately two-thirds of each piece, and the top center is left slightly open to form the characteristic "boat shape".
5. Baking (Frying): The filled mantı pieces are arranged in a single layer on a tray lightly coated with vegetable oil. They are baked in an oven at 200–210 °C for 20–25 minutes until they turn brown.
6. Boiling (Final Cooking): Boiling water containing 1% salt is poured over the hot baked mantı until the liquid level exceeds the mantı by 1 cm. Chicken or meat broth may be added optionally. The mantı absorbs the liquid and becomes ready for serving.
7. Serving: The boiled mantı can be served plain, or with butter and yogurt (with or without garlic), or with a sauce made of tomato paste, butter, and garlic-infused yogurt.

The geographical boundary for Bozüyük lentil mantı is the province of Bilecik. To preserve its registered status, the green lentils used must be the Kayı-91 variety grown exclusively in Bilecik, and all production stages—including dough kneading—must be carried out within the district of Bozüyük.

To ensure compliance with the registered characteristics, a monitoring body has been appointed under the coordination of the Bilecik Chamber of Commerce and Industry. This body consists of three members selected from the Bilecik Chamber of Commerce and Industry, the Bilecik Provincial Directorate of Agriculture and Forestry, and the Bozüyük Municipality. Inspections are conducted annually and may be carried out at any time if deemed necessary or upon complaint. During inspections, compliance with all criteria specified in the registration is verified, including the origin of the lentils and the gluten, energy, and extension values of the flour.