Sakarca Mıhlaması (Kayganası) Army

Sakarca Kayganası is a traditional dish prepared from “sakarca,” a regional vegetable native to the Ordu area. Sakarca is a wild plant that grows in the Ordu region and is described as a small onion-like bulb with green needle-shaped leaves. It naturally thrives in spring and autumn, particularly along field and garden edges.

_{Sakarca Flower} (Military Life)

Local communities harvest the edible parts of this plant and prepare them using a distinctive method. The dish reaches households directly through producer-to-consumer trade in local markets.

_{Sakarca Plant} (AA)

The distinguishing feature of Sakarca Kayganası is that it is made exclusively from naturally grown sakarca, mixed with simple ingredients such as cornmeal and egg, and then fried on a non-stick pan until golden on both sides. This dish has a light, healthy flavor with a subtle sweet-sour note and is one of the unique tastes of Ordu’s rich culinary culture. In 2023, it was officially registered as a geographical indication by the Turkish Patent and Trademark Office, ensuring the protection of its regional value and quality. This registration is significant for preserving Ordu Sakarca Kayganası’s cultural heritage and contributing to the regional economy.

_{Geographical Indication Registration Certificate} (Ordu Metropolitan Municipality)

• 3 bunches of sakarca
• 1 egg
• 4 tablespoons of cornmeal
• ½ teacup of liquid oil
• Salt

1. The sakarca is thoroughly cleaned and washed.
2. The bulb portions of the sakarca are boiled in boiling water until softened.
3. The boiled sakarca is drained and finely chopped.
4. The chopped sakarca is mixed well with egg, cornmeal, and salt.
5. The prepared mixture is fried on a non-stick pan with liquid oil, turning it over until it becomes a “kaygana” (crepe/pancake) shape.
6. The cooked kaygana is sliced and served hot.

Sakarca Kayganası is a nutritious and regional delicacy commonly consumed in rural areas of Ordu during spring and autumn. The use of natural and local plants reflects the region’s culinary connection to nature. For the local population, sakarca holds importance both as a food source and as part of cultural heritage. The preparation and consumption of this dish are preserved through traditional methods passed down from generation to generation in Ordu. Due to its lightness and satiating quality, it is often preferred for breakfast or light meals.

The geographical indication production of Ordu Sakarca Kayganası is supervised by a monitoring board operating under the coordination of the Ordu Metropolitan Municipality. This board oversees the composition of the product, its compliance with the registered recipe, and the proper use of the geographical indication mark. Inspections are conducted at least once a year, and additional inspections are carried out in cases of complaints or reports. If non-compliance is detected, producers are notified and corrective measures are implemented.