This article was automatically translated from the original Turkish version.
Bartın gözlemesi is a traditional dough product unique to the city of Bartın in western Türkiye’s Black Sea region, officially registered with a geographical indication mark. It was registered as a geographical indication on 10 March 2022 under Law No. 6769 on Industrial Property and has been protected by the Bartın Municipality since that date.
Bartın gözlemesi holds a deep-rooted place in the culinary culture of Bartın. Its production method relies exclusively on original techniques applied within this specific geographical boundary, establishing a clear link between the product and its place of origin. Under the registration, all stages of production must be carried out entirely within the boundaries of Bartın province.
Bartın gözlemesi is a type of gözleme cooked on a stone griddle over wood fire and served plain. The dough, rolled out to a diameter of approximately 40–45 cm, is folded into four layers before cooking. Its thickness before folding ranges between 0.5 and 1 cm. During serving, it is either cut into rolls according to preference or manually broken into pieces.
The distinguishing feature of this product stems from a special mixture applied after cooking. This mixture is prepared by boiling together basil, milk, salt, black pepper and liquid oil, then poured over the cooked gözlemes to moisten them. This method is the key element that differentiates Bartın gözlemesi from other types of gözleme.
Bartın gözlemesi is prepared using 500 grams of wheat flour, 400 millilitres of water, 100 millilitres of sunflower oil, 400 millilitres of milk, one bunch of basil, 5 grams of salt and 5 grams of black pepper. The flour, water and salt are mixed and kneaded into a dough, which is then divided into three portions. After resting, the dough is rolled into thin sheets, brushed with liquid oil, rolled up and left to rest again. The rolled sheets are then unrolled and cooked on a stone griddle over wood fire, turning them to ensure even cooking. Meanwhile, milk, salt, black pepper, liquid oil and basil are boiled together to prepare the special mixture. The cooked gözlemes are moistened with this mixture, then rolled into strips or manually broken into pieces for serving.
The production of Bartın gözlemesi is monitored by a three-member oversight body established under the coordination of the Bartın Municipality. This body consists of expert representatives from the Bartın Provincial Directorate of Culture and Tourism, the Bartın Provincial Directorate of Agriculture and Forestry, and the Bartın Municipality. Monitoring inspections are conducted at least once annually and may also be carried out at any time upon request or in response to complaints.
During inspections, the suitability of product ingredients, adherence to the traditional production method and the correct use of the Bartın gözlemesi designation and geographical indication emblem are verified. The oversight body may obtain services from public or private institutions. The registering authority is responsible for managing legal procedures.
Geographical Link and Production Conditions
Product Characteristics
Preparation Method
Monitoring Process
