Devrekani Hindi Banduması

Devrekani Hindi Banduması, a traditional dish prepared in the Devrekani district of Kastamonu province, is made using turkey meat, dry phyllo dough, and walnuts, and requires distinctive cooking and serving procedures. This product, registered under the Mahreç mark, holds an important place in local culture due to the tradition of consuming it as a pre-dawn meal during Ramadan. Its distinguishing feature is the oily turkey broth, obtained by prolonged boiling of the turkey, which is used to soften the dry phyllo dough.

Product Characteristics

Devrekani Hindi Banduması is prepared using the meat of black-breasted turkeys raised in the Devrekani district for over half a century. Turkeys aged between eight and twelve months are preferred. It is noted that turkeys fed in a controlled environment for one month prior to slaughter yield meat with increased quantity and flavor. The main ingredients of the dish are boiled turkey meat and broth, unleavened dry phyllo dough, and walnuts. Due to the extended cooking time, the turkey’s fat fully melts and integrates into the broth, giving the dish its unique flavor and character.

Production Method

The preparation of Devrekani Hindi Banduması consists of the following steps:

• The slaughtered turkey is plucked, its internal organs are cleaned, and its head and feet are removed.
• The whole turkey is boiled in a pot with sufficient water and salt, sized appropriately for the bird.
• The boiled turkey meat is separated from the bones and shredded into large pieces.
• The shredded turkey meat is mixed with black pepper.
• The phyllo dough is prepared without yeast using flour, water, and salt, and cooked on a griddle on both sides.
• The cooked phyllo sheets are rolled into cylinders, cut into pieces, and immersed in the prepared turkey broth before being arranged on a tray.
• On top of the arranged phyllo pieces, the shredded turkey meat and crushed walnut kernels are spread.
• Additional turkey broth is poured over the tray, and the dish is cooked on the stove until the bottom turns golden brown.
• Melted butter is poured over the cooked banduma before serving.

Geographical Boundary

The geographical boundary of the product is the Devrekani district of Kastamonu province. Since the distinctive characteristics of Devrekani Hindi Banduması—the turkey meat and broth, the dry phyllo dough, and the walnuts—as well as the entire process of preparation, cooking, and serving, require local knowledge and expertise, all stages of production must take place within this geographical boundary.

Monitoring

Compliance of Devrekani Hindi Banduması with the characteristics specified in its registration certificate is monitored in accordance with the provisions of Law No. 6769 on Industrial Property. The monitoring body is a three-member commission composed of representatives from the Devrekani Agricultural and Forestry District Directorate and the Devrekani Chamber of Tradesmen and Craftsmen, coordinated by the Devrekani Municipal Mayorship. The monitoring body is obligated to conduct at least one annual inspection of enterprises using the geographical indication, verifying compliance with the prescribed materials and production methods. Additional inspections may be carried out at any time in response to complaints or as needed. Inspection reports are regularly submitted by the Devrekani Municipal Mayorship to the Turkish Patent and Trademark Office.