Bartın Şapşap Köftesi

Bartın Şapşap Köftesi is a traditional meat product unique to the city of Bartın in western Black Sea region of Türkiye, officially registered with a geographical indication. It was registered on 24 September 2025 under Law No. 6769 on Industrial Property, effective from 7 July 2021. The registration process was carried out by the Bartın Municipality, and the geographical boundary of the product is limited to the province of Bartın.

Product Characteristics

Bartın Şapşap Köftesi is a type of meatball prepared using ground beef and lamb, bread crumbs, onion, cumin, oregano, salt, and black pepper as primary ingredients. Its name derives from a distinctive shaping technique applied during preparation: the meat mixture is pressed into the palm of one hand and struck with the other hand to form its shape. This method is locally known as “şapşaplamak.”

The meatballs are small in size and cooked on a grill using oak charcoal. Oak charcoal is preferred because it provides balanced heat and imparts a characteristic flavor to the meatballs through its volatile aromatic compounds. This cooking method plays a decisive role in defining the product’s sensory profile.

Preparation

The following quantities of ingredients are used to produce four servings of Bartın Şapşap Köftesi:

• 700–750 g beef chuck
• 300–350 g lamb shoulder
• 100–150 g onion
• 60–70 g bread crumbs
• 10–15 g salt
• 5–10 g oregano
• 10–15 g cumin
• 6–10 g black pepper
• 6–10 g red pepper flakes

The beef, lamb, onion, and bread crumbs are ground together using a meat grinder. The resulting mixture is transferred to a mixing bowl, where the spices are added and the mixture is kneaded for approximately 10–12 minutes. Portions of 45–55 grams are then shaped into balls, pressed into the palm of one hand, and struck with the other to form the characteristic shape. The meatballs are cooked on oak charcoal, turning them frequently. They are served hot, either on a plate or between slices of bread.

Geographical Link and Production Conditions

Bartın Şapşap Köftesi has deep roots in the culinary culture of Bartın province. Produced and consumed by local communities for many years, it has become an integral part of the region’s gastronomic identity. Consequently, a clear link exists between the product and its geographical origin. All production, processing, and related operations must be carried out exclusively within the boundaries of Bartın province.

Monitoring Mechanism

To ensure compliance with the geographical indication, a three-member monitoring body has been established under the coordination of the Bartın Municipality. This body includes one expert each from the Bartın Provincial Directorate of Agriculture and Forestry, the Bartın Provincial Directorate of Culture and Tourism, and the Bartın Municipality. Inspections are conducted at least once annually, and may also be carried out at any time if deemed necessary or in response to complaints.

The inspection criteria include the appropriateness of ingredients and their quantities, adherence to the traditional production method, and the correct use of the designation “Bartın Şapşap Köftesi” and the geographical indication emblem.

Expert support may be obtained from public or private institutions during the inspection process. The Bartın Municipality, as the registering authority, holds the legal authority to pursue judicial actions to protect the product’s rights.