Mengen Kaldırık Dolması is a traditional dish unique to the Mengen district of Bolu province, registered with a Designation of Origin. The application was submitted on June 10, 2021, and the product was officially registered on July 19, 2022, gaining protection under geographical indication law. The registration holder is Mengen Municipality.

Description and Distinctive Features

Mengen Kaldırık Dolması consists of a filling made from cornmeal, wheat flour, onion, milk, sunflower oil, yogurt, and salt, wrapped in leaves of the kaldırık plant. During serving, yogurt is poured on top, and optionally milk cream or clotted cream can be added during cooking.

The kaldırık plant (Trachystemon orientalis L.), which forms the basis of the dish, is collected in March–April, has edible blue-purple flowers, and is locally known as “hodan.” Leaves can be used fresh, lightly boiled and frozen, or dried in the shade and stored in a cool environment.

Mengen Kaldırık Dolması has a deep-rooted presence in the district’s culinary culture and is recognized for its unique local preparation method.

Production Method

The production begins with shade-drying kaldırık leaves collected from Mengen’s forested areas. For an 8-person portion, the recommended ingredients are:

• 50 g dried kaldırık leaves
• 240 g cornmeal
• 120 g wheat flour
• 500 ml milk
• 2 medium onions
• 100 ml sunflower oil
• 100 g milk cream or clotted cream (optional)
• 200 g yogurt
• 2 garlic cloves (optional)
• 80 g tomato paste (optional)
• 8 g salt

Leaves are boiled to become suitable for wrapping. The filling is prepared by mixing cornmeal, wheat flour, milk, sunflower oil, grated onion, and salt. A teaspoon of filling is placed on each leaf, rolled, and arranged in a pot. Water is added to cover the rolls, and they are cooked for approximately 40 minutes. Optional sauce made with fried onion and tomato paste can be added. Milk cream or clotted cream can be incorporated near the end of cooking.

During serving, yogurt mixed with salt and optionally crushed garlic is poured over the dolmas.

Geographical Boundary and Production Conditions

All production stages of Mengen Kaldırık Dolması must occur within the Mengen district of Bolu province. This restriction is the basis for the product’s geographical indication protection.

Inspection

Inspections are conducted under the coordination of Mengen Municipality by a committee of at least four experts from the 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. Inspections are performed at least once a year, and additionally as needed or upon complaints.

Inspection criteria include:

• Compliance of ingredients
• Adherence to production method
• Correct use of the “Mengen Kaldırık Dolması” label and Designation of Origin emblem

Expert support from public or private institutions may be used during inspections. The registering authority is responsible for legal processes.