Sakarca Mıhlaması (Kayganası) Army

Sakarca Kayganası is a traditional dish from the Ordu region, prepared using “sakarca,” a local vegetable. Sakarca is a wild plant native to the Ordu area, characterized by its needle-like green leaves and often described as a small onion-like bulb resembling a hazelnut. It grows naturally in spring and autumn, particularly along field and garden edges.

_{Sakarca Flower} (Ordu Hayat)

Local residents collect the edible parts of this plant and prepare it using a distinctive method. It reaches households directly through producer-to-consumer trade in local markets.

_{Sakarca Plant} (AA)

The distinguishing feature of Sakarca Kayganası is its preparation exclusively from naturally grown sakarca, mixed with simple ingredients such as cornmeal and egg, 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 culinary treasures of Ordu’s rich food culture. In 2023, it was officially registered as a geographical indication by the Turkish Patent and Trademark Office, ensuring the protection of its regional identity and quality. This registration is significant for preserving the cultural heritage of Ordu and contributing to the regional economy.

_{Geographical Indication 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 mixture is fried on a non-stick pan with liquid oil, turning it over until it becomes a golden “kaygana” (crepe/pancake).
6. The cooked kaygana is sliced and served hot.

Sakarca Kayganası is a nutritious and regional delicacy commonly consumed in the rural areas of Ordu during spring and autumn. Its use of natural and local ingredients reflects the region’s deep connection to its environment. For the local population, sakarca holds significance 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 production of Ordu Sakarca Kayganası under its geographical indication is monitored by an oversight board coordinated by the Ordu Metropolitan Municipality. This board ensures that production adheres to the registered recipe, verifies ingredient quality, and controls the proper use of the geographical indication mark. Inspections are conducted at least once a year, with additional inspections carried out in cases of complaints or reports. If non-compliance is detected, producers are notified and corrective measures are implemented.