Devrek Kömeci / Devrek Cevizli Kömeci

Zonguldak province’s Devrek district is closely associated with a traditional dough-based product. The product has been officially registered as a geographical indication. This regional delicacy, historically prepared within families for special occasions such as religious holidays, engagements, and weddings for home consumption and guest hospitality, continues to be produced using traditional methods and has now acquired the status of a commercial product. The key elements that distinguish the product are the special walnuts grown in the rural areas of Devrek and the flour derived from local wheat, known in the region as “yerli buğday” or wheat with similar characteristics.

Devrek kömeci / Devrek walnut kömeci is made from dough prepared using local wheat flour, water, and milk, combined with the region’s distinctive thin-shelled and easily broken walnut kernels. The product can be prepared either with or without yeast (especially sourdough). The walnuts used, locally referred to as “koz,” have an oil content ranging between 50% and 65%. Each 100 grams of walnut kernel contains approximately 654 kJ of energy, 65.21 g of fat, and 15.2 g of protein. The flour used in production is a blend of coarse whole wheat flour and hard wheat flour, both ground from local wheat.

The production method follows traditional steps and can be summarized as follows:

• After the flour is sifted and mixed, a well is formed in the center. Salt and egg are added to the well and gradually combined with water and milk to form the dough.
• The dough is kneaded for an additional 15 to 20 minutes until it reaches the softness of an earlobe, then covered and left to rest for approximately ten minutes.
• The rested dough is divided into three or four portions (pazı/beze), kneaded again, and rested for another ten minutes.
• The rested dough portions are rolled out into thin sheets using a rolling pin made from the branch of the cherry (kiren) tree.
• The rolled sheets are brushed with liquid oil (natural or refined olive oil) and further thinned using the rolling pin.
• A generous amount of crushed walnut kernels is evenly sprinkled over the oiled sheets. Care is taken to ensure the walnut kernels are fresh and not rancid.
• The walnut-covered oiled sheets are rolled into cylinders.
• The rolled dough cylinders are arranged in a spiral pattern on a greased copper baking tray.
• The tops are brushed with beaten egg yolk and sprinkled with anise seed, sesame, or a mixture of both, then baked in a preheated oven at 175–200°C for approximately one hour.
• The product is packaged in boxes made of recycled paper or old chrome cardboard, with all required information displayed on the packaging (ingredients, nutritional value, production and expiry dates, etc.) for consumer use.

The geographical boundary for Devrek kömeci / Devrek walnut kömeci is limited to the Devrek district of Zonguldak province. To preserve the product’s distinctive qualities, the walnuts and flour used in production must originate from Devrek, and all production stages must be carried out entirely within this geographical boundary.

A monitoring body has been established to verify compliance with the registered product specifications and operates under the coordination of the Devrek Gökçebey Culture and Mutual Aid Association. The monitoring body includes representatives from the following organizations: Bülent Ecevit University Devrek Vocational School, Devrek District Directorate of Agriculture and Forestry, Devrek Chamber of Trades and Crafts, and the Limited Liability Devrek Center Dedeoğlu and Çolak Pehlivan Village Agricultural Development Cooperative.

Inspections focus particularly on whether production conditions specified in the registration certificate are followed and whether the walnuts and flour used are genuinely sourced from Devrek. The monitoring body also engages in activities related to product promotion, advertising, complaints, and suggestions. Producers who fail to comply with the rules are first issued a warning; in cases of recurrence, relevant professional associations and consumer protection authorities are notified.