Ordu İçli Tava

Ordu İçli Tava is a traditional dish specific to the province of Ordu, prepared by cooking anchovies together with stuffed rice. Large anchovies are arranged along the base and edges of the pan to form a layered structure with the stuffed rice; this structure is then cooked on a stove or in an oven. The stuffed rice contains rice, onion, currants or raisins, shelled pistachios, spices, and parsley.

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On 26 July 2023, the Turkish Patent and Trademark Office registered Ordu İçli Tava as a "certification mark" with geographical indication registration number 1427. The application was submitted on 28 November 2022 under the reference number C2022/000422, and the registering entity is the Ordu Metropolitan Municipality. The registered product category is "meals and soups." Use of the geographical indication is ensured by displaying the certification mark emblem alongside the term "Ordu İçli Tava" on the product itself or its packaging. When placement on packaging is not feasible, the mark and term must be visibly displayed in the production area.

Ordu İçli Tava is prepared by arranging anchovies on the base of the pan, placing the stuffed rice on top, and covering it again with anchovies before cooking. The primary distinctive feature of this dish is the use of large anchovies, at least 9 cm in length, caught along the coast of Ordu province. Large anchovies are preferred because they can be filleted without breaking and arranged neatly during layering. The ingredients for the stuffed rice include rice, dried onion, dried grapes or currants, shelled pistachios, parsley, black pepper, red pepper flakes, and salt. Optionally, mint and cinnamon may also be added.

The dish reflects Ordu’s culinary culture not only through its ingredients but also through its preparation and presentation techniques. Production requires specific craftsmanship and is directly linked to traditional knowledge.

• 1 kg anchovies
• 10–15 ml vegetable oil
• 5–10 g salt
• 100 g cornmeal (if frying on the stove)

• 180–200 g rice
• 3 medium dried onions
• 20–30 g dried grapes or currants
• 20–25 g shelled pistachios
• 20–30 ml vegetable oil
• 3–5 g black pepper
• 5–7 g red pepper flakes
• 8–10 g salt
• ½ bunch parsley
• 100 ml water
• 3–5 g mint (optional)
• 2–3 g cinnamon (optional)

First, the stuffed rice filling is prepared. Diced dried onions are sautéed in vegetable oil until they turn pink. Shelled pistachios are then added and cooked until their color slightly changes. Rice is added and stirred continuously. Black pepper, red pepper flakes, finely chopped parsley, currants, and approximately 100 ml of water are then added to the pan. The lid is closed and the rice is cooked until it absorbs all the water. The stuffed rice is then left to rest for a period.

Anchovies are cleaned and deboned to be filleted. Large anchovies are preferred as they are easier to fillet and arrange neatly during layering.

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After cleaning, the anchovies are salted and coated with cornmeal. A pan approximately 28–30 cm in diameter is oiled. Anchovies are arranged with their backs facing down and overlapping each other halfway to prevent gaps during cooking. Anchovies are also placed vertically along the edges of the pan, with half of each fish extending outward. The previously prepared stuffed rice is evenly spread over the base. The anchovies extending from the edges are folded inward to cover the rice. The remaining anchovies are placed on top to fully cover the rice, forming a rounded shape. The pan is cooked over low heat until the bottom turns golden. It is then flipped using a lid to brown the other side.

In this method, anchovies are only salted. The same arrangement and placement method is followed. The stuffed rice is evenly distributed on top and completely covered with the remaining anchovies. The pan is placed in an oven preheated to 180 degrees Celsius and cooked until the anchovies are browned. After cooking, it is flipped and served hot on a serving dish.

Ordu İçli Tava has been part of Ordu province’s culinary culture from historical times to the present, prepared in homes and restaurants. Due to its established link with the geographical region, all production stages must occur within the boundaries of Ordu province. If production, processing, or other operations take place outside this geographical boundary, the product cannot be considered under the geographical indication.

Monitoring of the use of the geographical indication for Ordu İçli Tava is carried out under the coordination of the Ordu Metropolitan Municipality. The monitoring team consists of at least three members representing the Ordu Metropolitan Municipality and the Ordu Provincial Directorate of Agriculture and Forestry. Monitoring is conducted at least once per year, with additional inspections carried out upon complaint or when deemed necessary.

Monitoring activities are regulated under Law No. 6769 on Industrial Property, and results are annually reported by the Ordu Metropolitan Municipality to the Turkish Patent and Trademark Office. During inspections, the correct use of the geographical indication, compliance of ingredients with specified requirements, and adherence to the prescribed production methods are verified.

If deficiencies or non-compliance are identified, the relevant individual or institution is notified of the necessary corrective measures. During the monitoring process, support or services may be obtained from public institutions, private sector entities, or qualified experts in the field as needed. Additionally, the registering entity assumes responsibility for carrying out legal procedures to protect the geographical indication.