Mengen Kedibatmaz

Mengen Kedibatmaz is a traditional dish unique to the Mengen district of Bolu Province, officially registered with a geographical indication mark. It has been protected since 10 June 2021 under Law No. 6769 on Industrial Property and was officially registered as a geographical indication on 19 July 2022. The registration process was carried out by the Mengen Municipality.

Definition and Distinctive Characteristics

Mengen Kedibatmaz is prepared by cooking a soft dough made from corn flour, wheat flour and salt mixed with boiling water, then topping it with fried goose liver, chicken liver, grated keş or crushed walnut kernels sautéed in butter. Due to its very soft consistency, it can be swallowed without chewing. This dish holds a special place in Mengen’s culinary culture and is frequently prepared during holidays and special occasions.

Production Method

The ingredients required for six servings of Mengen Kedibatmaz are as follows:

• 240 g corn flour
• 120 g wheat flour
• 1200 ml water
• 4 g salt
• 40 g butter
• For the topping, as preferred: 250 g goose or chicken liver, 150 g grated keş or crushed walnut kernels

Preparation

Corn flour and wheat flour are mixed together. The flour mixture and salt are gradually added to boiling water while stirring continuously to prevent lumps. The dough, which reaches a purée-like consistency, is cooked for approximately 8 to 10 minutes.

Preparation of the Topping

Butter is melted and, according to preference, chopped liver, grated keş or crushed walnut kernels are added and sautéed.

Serving

Half of the cooked dough is placed on a serving dish and shaped with a spoon. The prepared topping is poured over it. The remaining dough is then added on top and the same procedure is repeated to complete the serving.

Geographical Link and Production Conditions

The production method of Mengen Kedibatmaz is unique to the Mengen district and has become intrinsically linked to this locality. Therefore, all stages of production must be carried out exclusively within the boundaries of the Mengen district of Bolu Province.

Monitoring

The production and use of the indication are monitored by a control body of at least four members coordinated by the Mengen Municipality. This body consists of one expert representative each from the Mengen Municipality, the Mengen District Directorate of Agriculture and Forestry, the Mengen Vocational School of Abant Izzet Baysal University in Bolu, and the Bolu Regional Office of the Chamber of Food Engineers. Monitoring is conducted at least once a year regularly, and additionally whenever necessary or upon complaint.

The monitoring criteria are as follows:

• Suitability of ingredients used in production
• Compliance with the established production method
• Correct use of the term “Mengen Kedibatmaz” and the geographical indication emblem

The geographical indication emblem appears on the product itself or its packaging; if this is not feasible, it must be displayed in a clearly visible location within the production facility.