Göynük Dik Börek / Göynük Oklava Dessert

Göynük Dik Börek / Göynük Oklava Dessert is a syrup-soaked pastry unique to the Göynük district of Bolu province. It was registered with a Designation of Origin on December 7, 2020. The product is protected under geographical indication law due to its traditional production method and use of local ingredients. The registration was carried out by Göynük Municipality under the Industrial Property Law No. 6769.

The dessert is made by rolling out dough prepared with wheat flour, eggs, vinegar, salt, and drinking water into thin sheets, sprinkling crushed white walnut on top, rolling it onto a thin rolling pin, slicing it, placing the slices vertically in a tray, baking, and soaking in syrup. Distinctive features include the use of white walnuts, rolling the dough thinly around a rolling pin, and placing the slices vertically with the cut surfaces facing up. The use of vinegar in the dough enhances the crisp texture of the dessert.

Locally also called “oklava tatlısı” or “tatlı börek,” this traditional dessert has roots in the Ottoman period and is particularly served during Ramadan and holiday feasts.

• Dough Preparation: 750 g of specialty wheat flour, 3 eggs, 1 teaspoon vinegar, 1 teaspoon salt, and 2 cups water are kneaded to form dough. The dough is divided into 15 portions and rested for 30 minutes.
• Rolling and Shaping: Each portion is rolled into a thin sheet using wheat starch to ensure patterns from the tablecloth remain visible. After resting 5 minutes, crushed white walnuts are sprinkled on top, and the dough is rolled around a thin rolling pin. The rolls are sliced at ~2 cm intervals and placed vertically in a tray.
• Baking: 500 g of melted butter is drizzled over the tray. The dessert is baked at 200 °C for 30 minutes and rested for 15 minutes.
• Syrup Soaking: Syrup is prepared by boiling 3 cups of water, 3 cups of granulated sugar, and a few drops of lemon juice for 10 minutes. The hot syrup is poured over the baked dessert, which is then rested for 30 minutes before serving.

The product is preferably served in copper containers according to portion size. Sales use legally compliant packaging. The label “Göynük Dik Börek / Göynük Oklava Dessert” and the Designation of Origin emblem must appear clearly on the product, its packaging, or at the point of sale.

Production is confined to the Göynük district due to its strong geographical identity. Inspections are conducted at least once a year under the coordination of Göynük Municipality by a committee of at least three representatives from relevant public institutions, universities, and local producer cooperatives. Inspections verify compliance with materials, production methods, product form, and proper use of the Designation of Origin