Ordu Galdirik Kavurması

Ordu Galdirik Kavurması is a local dish from the Black Sea Region and a vegetable specialty unique to the province of Ordu. It is prepared using the stems of the Trachystemon orientalis plant, known locally in the region as “kaldirik,” “ıspıt,” “hodan,” or “balık otu.” The cleaned and boiled plant stems are sautéed with dried onion (optionally green onion or leek), sunflower oil, salt, and, if desired, butter, then served hot. Crushed red pepper and black pepper are sprinkled on top. The galdirik plant grows naturally only within its geographic range between May and September and is harvested using traditional methods. This dish has become closely associated with the province of Ordu, both through the region where the plant grows and its historical and cultural context.

Ordu Galdirik Kavurması (Ordu Metropolitan Municipality)

Botanical Origin and Regional Nomenclature

The primary ingredient of the dish, the galdirik plant, is botanically classified as Trachystemon orientalis and exhibits spontaneous growth characteristics. In the Ordu region, the plant is locally referred to by various names including “kaldirik,” “ıspıt,” “hodan,” and “balık otu.” The galdirik plant is gathered from nature between May and September. In addition to fresh consumption, it can be preserved through salting or freezing for use during other seasons. It has a mushroom-like aroma.

Recipe and Production Method

Ordu Galdirik Kavurması is prepared by sautéing boiled galdirik stems with various ingredients. The following summarizes the ingredients and procedure for a portion serving 6 to 8 people:

Ingredients

• 1 kg galdirik plant
• 2 medium-sized dried onions (alternatively green onion or leek)
• 50–60 ml sunflower oil
• 15–20 g butter (optional)
• 10–15 g salt
• 2 g black pepper
• 5 g crushed red pepper

Production Process

1. The leaves and flowers of the galdirik plant are removed; only the stems are used.
2. The stems are washed and cut into pieces 2–3 cm in length.
3. The stems are boiled in boiling water for 10–15 minutes, then drained and rinsed in cold water.
4. The dried onions (or alternatively green onion or leek) are diced and sautéed in sunflower oil until they turn pink.
5. Butter may be added optionally.
6. The boiled galdirik stems are added to the pan with salt and the entire mixture is sautéed over low heat for 3–5 minutes, stirring occasionally.
7. Before serving, crushed red pepper and black pepper are sprinkled on top and the dish is served hot.

Ordu Galdirik Kavurması (Ministry of Culture and Tourism of the Republic of Türkiye)

Geographical Boundaries

All stages of production for this product must occur within the boundaries of the province of Ordu. The galdirik plant grows exclusively within this geographic region, and its production, processing, and final preparation are also carried out entirely within these limits. The dish’s history is closely tied to the traditional culinary culture of Ordu province. Galdirik Kavurması is among the traditional dishes served at local festivals and celebrations.

Registration and Usage

The product is registered as a certification mark. The registering authority is the Ordu Metropolitan Municipality, located at “Şarkiye Mah. Atatürk Bulvarı 111, Altınordu, ORDU.” The term “Ordu Galdirik Kavurması” and the certification mark emblem must be clearly displayed on the product’s packaging or on the product itself. If this is not feasible, the term and emblem must be displayed in a readily visible location within the establishment.

Inspection Process

Compliance with the product’s registration is monitored by an inspection body established under the coordination of the Ordu Metropolitan Municipality. This inspection body consists of at least three experts from the Ordu Metropolitan Municipality and the Ordu Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once annually; additional inspections may be carried out as needed or in response to complaints.

Main criteria for inspection:

• Appropriateness and quantities of ingredients used in production
• Adherence to the prescribed production method
• Correct use of the product name and certification mark emblem

During the inspection process, information and services may be obtained from public institutions, private organizations, or qualified individuals employed by them. Legal procedures are managed by the registering authority.