Mengen höşmerimi is a dessert specific to the Mengen district of Bolu province and holds an important place in the region's culinary culture. This delicacy, with a long-standing past, is consumed on holidays (bayramlarda), special occasions, and as a dessert after meals. Mengen höşmeri was registered by the Mengen Municipality on 19.07.2022 and is protected as a designation of origin (mahreç işareti) under the Industrial Property Law. The application date of the geographical indication is 10.06.2021, and its registration number is 1169.

^{Mengen Höşmerim (Mengen Kaymakamlığı)}

Product Definition

Mengen höşmerimi is a dessert produced by pan-frying a dough prepared from the components of wheat flour, milk clotted cream or cream, milk, butter, and salt. A method unique to the region is used in its production, and for this reason, it has a reputation link with the geographical boundary. The product within the scope of the registration is in the product group: Dessert / Bakery and pastry products, dough-based foods, desserts. Mengen-style höşmerim is prepared with milk that has formed clotted cream; if milk with clotted cream is not available, raw cream or dil peyniri (string cheese) can also be used.

Production Method

All production stages of Mengen höşmeri must take place in the Mengen district of Bolu province, which is the geographical boundary. The production stages include:

1. Preparation: Milk, milk clotted cream or cream, and butter are mixed in a pan until they reach a homogeneous structure and left to cook. For Mengen-style höşmeri; cream, flour, and butter are stirred over low heat until they boil.
2. Adding Flour and Other Ingredients: When the mixture starts to boil, flour is added and stirred slowly for about 10 minutes. In the Mengen method, corn flour is slowly added to this mixture, and the stirring process continues. Then, first, dil peyniri (string cheese), then a pinch of salt are added. After stirring for about 2 more minutes, the stove is turned off.
3. Frying: When the dough begins to fry, it is spread evenly in the pan with a wooden spoon and pressed down, frying for about 5 minutes. When the bottom surface of the dough is fried, it is turned over with a flat plate, and its other surface is also fried for about 5 minutes. The mixture, which has become a dough, is taken into a pan and fried on both sides, just like making an omelet.
4. Service: The fried dough is placed on a serving plate. While hot, white sugar, honey, molasses (pekmez), or jam is poured over it according to preference and served. Mengen-style höşmerim is served with honey or molasses.

Inspection

The inspection of Mengen höşmeri is carried out by an inspection authority (denetim mercii) of at least 4 people, including expert members from the Mengen Municipality, Mengen District Directorate of Agriculture and Forestry, Bolu Abant İzzet Baysal University Mengen Vocational School, and the Bolu Provincial Representation of the Chamber of Food Engineers, under the coordination of the Mengen Municipality. Inspections are carried out regularly once a year, and always in case of need or complaint. The inspection criteria are:

• The suitability of the components used in production.
• Compliance with the production method.
• The suitability of the use of the "Mengen Höşmerimi" phrase and the designation of origin emblem.

The registrant, Mengen Municipality, ensures the protection of rights by carrying out legal processes.