Yakakent Mantısı

Yakakent Mantısı is a traditional dough dish unique to the district of Yakakent on the Black Sea coast of Samsun province, distinguished by its own folding and serving techniques and served in two distinct varieties: one with walnuts and one with yogurt. On 1 December 2017, it was granted a geographical indication mark and officially registered as a geographical indication. The production, processing, and presentation of this dish are based on traditional knowledge, techniques, and methods specific to the Yakakent region.

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Yakakent Mantısı is characterized by its dough parcels filled with stuffing, folded into a muska shape, and served in two distinct ways. Prepared as either walnut-studded or yogurt-topped varieties, this dish has long been made in the region and is consumed both in homes and local restaurants. The folding technique and the walnut-yogurt serving methods have been passed down through generations as a specialized craft.

The dough is made by kneading approximately 800–1000 grams of flour with two eggs, salt, and water until it reaches a medium firmness. The kneaded dough is then rested and divided into portions. These portions are rolled out to a thickness of 1.5–2 mm and a diameter of 50 cm, dusted with flour to prevent sticking, and cut into squares.

The filling is prepared by mixing ground beef with the fat removed, finely chopped onion, black pepper, and salt. A walnut-sized portion of filling is placed in the center of each dough square, which is then folded into a muska shape. This shape is formed by bringing together two opposite corners and gently pressing them with the thumb and index finger.

The prepared mantı are boiled in salted boiling water, with optional liquid oil added. When the mantı rise to the surface, the back of a wooden spoon is used to press gently toward the center to ensure even cooking. After approximately 15–18 minutes, they are drained and served.

• Yogurt-Style Yakakent Mantısı: Drained mantı are topped with strained garlic yogurt, lightly mixed, and served with melted butter drizzled over the top.
• Walnut-Style Yakakent Mantısı: A lightly oiled tray is sprinkled with finely crushed walnuts, upon which the mantı are arranged. Melted butter is drizzled over them, followed by another layer of crushed walnuts before serving.

Both varieties may be served together or separately on individual plates, depending on the consumer’s preference.

Yakakent Mantısı has for years been prepared by women in homes using manual labor and served in local restaurants. The folding and serving techniques require skill and constitute an essential component of Yakakent’s gastronomic culture.

The production process and techniques must be carried out exclusively within the boundaries of Yakakent. This requirement has been established to preserve the cultural heritage and sustain the dish’s traditional character.

The geographical indication registration for this product was carried out by the Yakakent Municipality. Monitoring is conducted by the Yakakent Municipality, the Yakakent Directorate of Food, Agriculture and Livestock, the Chamber of Tradesmen and Craftsmen, and expert specialists in the field. In inspections, the authenticity of the product is safeguarded by evaluating the quality of ingredients, the folding technique, and the serving methods.