Bartın Pirinçli Mantısı

Bartın rice mantı is a traditional regional dish from Bartın province in Türkiye, protected under geographical indication registration. This variety of mantı features a dough rolled to the thickness of börek pastry, cut into square pieces, and distinguished by the prominent use of rice in its filling. Shaped by the cultural and geographical influences of the Bartın region, this dish has been passed down through generations and remains an essential component of Bartın’s culinary heritage today.

Bartın Rice MantıTürkiye Culture Portal)

Ingredients

For the Dough

• 1 kg wheat flour
• 3 eggs
• 10 g (1 teaspoon) salt
• 500 g warm water

For the Filling

• 500 g minced meat
• 3 dried onions
• 250 g rice
• 60 g (1 bunch) parsley
• 10 g salt
• 10 g black pepper
• 100 ml (1 teacup) water
• 15 g (1 tablespoon) butter
• 20 ml (2 tablespoons) vegetable oil

For Cooking

• 3–5 cups chicken or meat broth (enough to cover the mantı according to tray size)

Preparation

1. Preparing the Dough

•Flour is placed in a mixing bowl and a well is formed in the center.

•Eggs are cracked into the well and mixing begins.

•Warm water is gradually added to the dough in two or three stages while continuing to knead.

•The dough is kneaded until it becomes smooth and no longer sticks to the hands.

•The prepared dough is divided into five equal portions, rolled into balls, covered, and left to rest.

2. Preparing the Filling

•Vegetable oil and butter are heated in a pan; once the butter has melted, cubed dried onions are added and sautéed.

•Once the onions turn slightly pink, minced meat, salt, and black pepper are added and cooked further.

•Washed rice and water are then added to the mixture.

•The filling is cooked until all the liquid is absorbed.

•After removing from heat, finely chopped parsley is stirred in and the mixture is left to cool.

3. Shaping the Mantı

•The rested dough portions are rolled out with a rolling pin to the thickness of börek pastry.

•The rolled dough is cut into squares measuring 3–4 cm on each side.

•One teaspoon of filling is placed in the center of each square.

•Opposite corners of each square are brought together to form a bundle shape.

•The mantı are turned upside down and arranged on a greased tray.

4. Frying and Cooking Stage

•The prepared mantı are fried on both sides over medium heat until their outer surfaces become firm.

•Hot chicken or meat broth is poured over the fried mantı.

•The tray is covered with another tray and the mantı are cooked over low heat until the broth is fully absorbed.

5. Serving

•Melted butter is drizzled over the cooked mantı.

•The dish may be served plain, with pieces of chicken added on top, or alongside yogurt, all served hot.

Significance in Bartın Cuisine and Geographical Indication Protection

Bartın rice mantı holds a significant place in the regional culinary culture and is one of the unique products representing Bartın’s gastronomic identity. On 9 October 2020, it was officially registered as a “geographical indication” by the Turkish Patent and Trademark Office, requiring that it be produced exclusively within the boundaries of Bartın province using traditional methods (Registration No: 569). This registration is of great importance in preserving the product’s authenticity and ensuring the protection of its registered name.

Monitoring

Production must be carried out entirely within the designated geographical boundaries. Oversight is conducted by a minimum three-member inspection board established by the Bartın Municipal Government in coordination with the Bartın Provincial Directorate of Agriculture and Forestry, the Bartın Provincial Directorate of Culture and Tourism, and the Bartın Chamber of Commerce and Industry. Criteria regarding production processes, ingredient usage, preparation methods, presentation, and use of the geographical indication are regularly monitored.