Zonguldak Zılbıt Meal

Türk Patent ve Marka Kurumu has registered the geographical indication for a dish specific to the province of Zonguldak. The registration process began on 14.11.2022 and was completed on 07.08.2023 under registration number 1444. The distinguishing feature of the product is its preparation using the plant known locally as zılbıt otu, or Trachystemon orientalis, within the defined geographical boundary. This dish holds an important place in the regional culinary culture and has roots extending back to antiquity.

The primary ingredient of Zonguldak zılbıt yemeği is the plant species Trachystemon orientalis. Locally known as zılbıt otu, this plant is also referred to by other regional names such as hodan, ıspıt, kaldırık, and mancar. Only the leaves and flowers of the plant are used in preparing the dish. Other ingredients include lean ground beef, dried onion, sunflower oil, olive oil, Taşköprü garlic (a registered geographical indication), egg, black pepper, red pepper flakes, oregano, and salt. Optionally, pastirma cured beef, cooked in butter, may replace the ground beef. The dish is served hot, with red pepper flakes sprinkled on top. Zılbıt otu grows during April and May; outside this season, frozen or salt-preserved forms may be used in production.

The zılbıt otu used in production is preferably sourced from within the defined geographical boundary.

The production steps are as follows:

• The roots of the zılbıt otu are removed; only the leaves and flowers are collected and washed.
• Optionally, the cleaned zılbıt otu is soaked briefly in vinegar-infused water and rinsed again.
• The cleaned plant is chopped into pieces 2–4 cm in length, boiled in salted water, then drained and prepared for cooking. At this stage, the plant may be preserved by freezing or salting for later use.
• In a pot, sunflower oil and olive oil are heated; finely chopped onion and minced Taşköprü garlic are sautéed.
• Lean ground beef is added, followed by a mixture of black pepper, red pepper flakes, and oregano, and the mixture is sautéed further.
• The prepared zılbıt otu is added to the pot and cooked for 10–15 minutes.
• When the mixture reaches a medium consistency, salt and eggs are added and stirred until fully cooked.
• If pastirma is used instead of ground beef, thin slices are briefly fried in butter and then added to the dish.
• Zonguldak zılbıt yemeği is served hot, with red pepper flakes sprinkled on top just before presentation.

The geographical boundary for Zonguldak zılbıt yemeği is the province of Zonguldak. Due to its reputation and historical ties to local culinary traditions, all stages of production must occur within this geographical boundary.

The compliance of the product with its registered characteristics is monitored by a control body established under the coordination of the Zonguldak Chamber of Commerce and Industry. This body includes experts from the Zonguldak Chamber of Commerce and Industry, the Zonguldak Provincial Directorate of Agriculture and Forestry, and the Zonguldak Coffeehouse and Restaurant Tradesmen’s Guild. Inspections are conducted at least once annually and may be carried out at any time if deemed necessary or upon complaint.

The focus areas of inspections are:

• Appropriateness of ingredients used in production (particularly Taşköprü garlic),
• Adherence to the specified production method,
• Correct use of the designation "Zonguldak Zılbıt Yemeği" and the "Geographical Indication" emblem.

The control body may obtain expert support or purchase services from public or private institutions during inspection processes.