Mengen Kedibatmaz

Mengen Kedibatmaz is a traditional dish unique to the Mengen district of Bolu province, registered as a geographical indication. The product is protected under the Industrial Property Law No. 6769 since June 10, 2021, and was officially registered on July 19, 2022. The registration holder is Mengen Municipality.

Description and Distinctive Features

Mengen Kedibatmaz is made by mixing cornmeal, wheat flour, and salt with boiling water to create a soft dough. This dough is then topped with sautéed goose liver or chicken liver in butter, grated keş cheese, or crushed walnuts. Its texture is very soft, allowing it to be swallowed without chewing. The dish holds a special place in Mengen’s culinary culture and is especially prepared during holidays and special occasions.

Production Method

For six servings, the ingredients are:

• 240 g cornmeal
• 120 g wheat flour
• 1200 ml water
• 4 g salt
• 40 g butter
• For topping (optional): 250 g goose or chicken liver, 150 g grated keş cheese or crushed walnuts

Preparation

Cornmeal and wheat flour are mixed. The flour mixture and salt are added to boiling water and stirred constantly to prevent lumps. The dough is cooked for approximately 8–10 minutes until it reaches a puree-like consistency.

Sauce Preparation

Butter is melted, and optionally chopped liver, grated keş, or crushed walnuts are added and sautéed.

Serving

Half of the dough is placed on a serving plate and shaped with a spoon. The prepared sauce is poured over it, then the remaining dough is added, and the process is repeated to complete the dish.

Geographical Link and Production Conditions

The production method of Mengen Kedibatmaz is unique to the Mengen district and its reputation is directly linked to this production method. Therefore, all stages of production must be carried out within the Mengen district of Bolu province.

Inspection

Production and proper use of the geographical indication are monitored by a committee of at least four experts, coordinated by Mengen Municipality. The committee includes representatives from 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. Inspections are conducted 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 Kedibatmaz” label and geographical indication emblem

The geographical indication emblem must be placed on the product or its packaging; if not possible, it should be displayed visibly in the establishment.