Yufkalı Konuralp Pilavı is a traditional pilaf dish specific to Düzce province, prepared with Konuralp rice and containing boiled beef, chickpeas, and bone broth. After cooking, homemade yufka (thin phyllo dough) or thin lavash is spread on top and served hot. This dish, which dates back to the Ottoman period, is closely linked to its geographical origin and is one of the important representatives of the local culinary culture.

History

The history of Yufkalı Konuralp Pilavı dates back to the Ottoman era. Thanks to the rice grown in the Konuralp region, this dish has taken a significant place, especially in the social life of Düzce. Served on special occasions such as weddings, religious gatherings (mevlit), holy nights (kandil), and festivals, this pilaf has gradually become synonymous with the cultural identity of the local people and established a deep-rooted place in traditional cuisine.

Distinguishing Features

The most distinctive feature of Yufkalı Konuralp Pilavı is that it is prepared exclusively with Konuralp rice, which has a registered geographical indication for this product. This rice has a special aroma due to its geographical structure and climate, and it is known for not breaking apart and remaining separate during cooking. The pilaf’s structure is enriched with bone broth, boiled beef, and chickpeas, and is completed with homemade yufka or thin lavash spread on top, giving it a unique presentation.

^{Yulaflı Konuralp Pilavı(Düzce Provincial Directorate of Culture and Tourism)}

Ingredients (for 16 servings)

• 8 cups Konuralp rice
• 1 kg bones (for 6 cups bone broth)
• 1 kg beef cubes (boiled and shredded beforehand)
• 0.5 kg chickpeas (boiled beforehand)
• 0.5 cup vegetable oil
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons pickling salt
• 6 cups water
• Homemade yufka or thin lavash

Preparation

Bones, washed thoroughly the night before, are soaked in cold water. The bones are placed in a pot with enough water to cover them and boiled until the marrow is extracted. Boiling takes 1–1.5 hours in a pressure cooker and 3–4 hours in a regular pot. The resulting bone broth is strained to remove sediments.

The rice is soaked in lukewarm water with 2 tablespoons of pickling salt for 1–2 hours, then rinsed thoroughly with cold water without touching it by hand. The strained bone broth and 6 cups of added water are brought to a boil. Boiled chickpeas, shredded beef, salt, and black pepper are added. Finally, rice is added and cooked on low heat for 10–15 minutes until the water is absorbed.

The pilaf is removed from the heat and gently stirred from the inside out with a rolling pin, then left to steam for 30 minutes. During this time, the pilaf pot is wrapped in a tablecloth. Homemade yufka or lavash is soaked in warm water and kept between cloths until soft. At serving, the steamed pilaf is transferred to a tray, topped with yufka, and served hot.

Geographical Indication Information

Yufkalı Konuralp Pilavı was registered as a designation of origin by the Turkish Patent and Trademark Office on May 7, 2021, with registration number 750. The use of the geographical indication is ensured by the phrase “Yufkalı Konuralp Pilavı” and the designation of origin emblem on the product or its packaging. If it cannot appear on the packaging, it must be displayed visibly at the business.

Inspection

All production stages must be carried out within the specified geographical boundaries. Only Konuralp rice must be used in the pilaf, and compliance with the production technique must be observed. Inspections are conducted by an inspection commission consisting of representatives of relevant professional organizations under the coordination of the Düzce Provincial Directorate of Agriculture and Forestry. The inspection also covers production hygiene, quality of materials used, and the correct usage of the product name on the menu.