Göynük Dik Börek / Göynük Oklava Sweet

Göynük Dik Börek / Göynük Oklava Tatlısı is a syrup-based dough dessert unique to the Göynük district of Bolu Province. Registered with a geographical indication on 7 December 2020, this product is protected under geographical indication status due to its traditional production method and use of local ingredients. The registration was carried out by the Göynük Municipality under Law No. 6769 on Industrial Property.

Definition and Distinctive Characteristics

The dessert is prepared by rolling out a dough made from wheat flour, eggs, vinegar, salt and drinking water into thin sheets, sprinkling crushed white walnut kernels on top, rolling the sheets around a thin rolling pin, slicing them into pieces, arranging them vertically on a tray, baking them and soaking them in syrup. Distinctive features include the use of white walnut kernels, the rolling of the sheets around a thin rolling pin, and the vertical placement of the sliced pieces with the cut surfaces facing upward. The use of vinegar in the dough contributes to the dessert’s crisp texture.

Known in the region as “oklava tatlısı” or “tatlı börek,” this traditional delicacy has roots dating back to the Ottoman period and is especially favored during Ramadan and holiday tables.

Production Process

Dough Preparation: The dough is made by mixing 750 grams of specialized wheat flour, 3 eggs, 1 dessert spoon of vinegar, 1 teaspoon of salt and 2 glasses of water. The dough is divided into 15 portions and left to rest for 30 minutes.

Rolling and Shaping: Each portion is rolled out into a thin sheet using wheat starch to prevent sticking. The sheets must be thin enough to reveal patterns resembling tablecloths. The sheets are rested for 5 minutes, then sprinkled with crushed white walnut kernels and rolled around a thin rolling pin. The rolled dough is cut into approximately 2 cm segments and arranged vertically on the tray.

Baking: Melted butter weighing 500 grams is brushed over the arranged pieces. The tray is baked at 200°C for 30 minutes, followed by a 15-minute resting period.

Syrup Soaking: A syrup made from 3 glasses of water, 3 glasses of powdered sugar and a few drops of lemon juice is boiled for 10 minutes and poured hot over the dessert. The dessert is left to rest for 30 minutes before serving.

Service and Sales

The product is preferably served in copper containers according to portion size. Packaging used for sale must comply with applicable regulations. The designation “Göynük Dik Börek / Göynük Oklava Tatlısı” and the geographical indication emblem must be visibly displayed on the product, its packaging or at the production site.

Geographical Boundary and Monitoring

Production of the product is restricted to within the geographical boundaries of Göynük district, as its identity is intrinsically linked to this region. Monitoring is conducted at least once annually, and as needed, by a minimum three-member authority composed of representatives from relevant public institutions, universities and local producer cooperatives, coordinated by the Göynük Municipality. Monitoring covers compliance with raw material specifications, production methods, product form and correct use of the geographical indication mark.