Bartın Şapşap Köftesi is a traditional meat product unique to Bartın province in Türkiye's Western Black Sea region, registered with a Protected Geographical Indication . It is protected under the Industrial Property Law No. 6769 from July 7, 2021, and was officially registered on September 24, 2025. The registration was carried out by Bartın Municipality, and the product’s geographical production area is limited to Bartın province.

Product Characteristics

Bartın Şapşap Köftesi is a type of meatball made from ground beef and lamb, bread crumbs, onion, cumin, thyme, salt, and black pepper. Its name derives from a unique shaping technique: the meat mixture is pressed in the palm and then struck with the other hand to form the meatballs. This process is locally called “şapşaplamak.”

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

Preparation

For four servings of Bartın Şapşap Köftesi, the following ingredient quantities are used:

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

Beef, lamb, onion, and bread crumbs are passed through a meat grinder. The mixture is then placed in a mixing bowl, spices are added, and it is kneaded for 10–12 minutes. Portions of 45–55 g are rolled into balls, pressed in the palm, and struck to shape. The meatballs are grilled over oak charcoal, turning frequently. They are served hot, either on a plate or in bread.

Geographical Connection and Production Conditions

Bartın Şapşap Köftesi has a long-standing place in Bartın’s culinary culture. It has been produced and consumed locally for many years and is an integral part of the region’s gastronomic identity. Therefore, the product’s reputation is directly linked to its geographical origin. All production, processing, and related procedures must be carried out within Bartın province.

Inspection Mechanism

A three-member inspection committee has been established under the coordination of Bartın Municipality to ensure production in accordance with the Protected Geographical Indication . The committee includes one expert each from Bartın Provincial Directorate of Agriculture and Forestry, Bartın Provincial Directorate of Culture and Tourism, and Bartın Municipality. Inspections are conducted at least once a year, and additional inspections can be carried out as needed or in case of complaints.

Inspection criteria include the suitability of ingredients and their quantities, adherence to production methods, and correct use of the “Bartın Şapşap Köftesi” label and the Protected Geographical Indication emblem. Expert support from public or private institutions can be requested during the inspection process. Bartın Municipality, as the registering institution, has the authority to carry out legal proceedings to protect the product’s rights.