Ordu Melocan Kavurması

A traditional dish made from a perennial, climbing, thorny plant known locally in the Ordu region as dikenucu, melevcan, or melocan, with the Latin botanical name Smilax excelsa L. and a slightly sour taste. Melocan grows naturally in Ordu’s forested and shrubby areas. Its young shoot tips are harvested in April and May and consumed fresh, canned, or pickled until the end of September.

Melocan Plant (Military Life)

Ordu Melocan Kavurması is prepared by sautéing boiled melocan with onion or leek. Optionally, an egg may be cracked on top before serving. This dish, which can be consumed both hot and cold, has been a cherished traditional delicacy in the region since the Ottoman era and is frequently served during spring festivals and celebrations in Ordu.

The plant has a strong geographical association and was officially registered as a “geographical indication” by the Turkish Patent and Trademark Office on 11 September 2022 (Registration No: 1217).

Geographical Indication Registration Certificate (Ordu Metropolitan Municipality)

Ingredients

• 1 kg melocan (fresh, canned, or pickled)
• 2 medium-sized dried onions (green onions or leeks may be preferred)
• 3–4 tablespoons liquid oil (preferably butter)
• 1 teaspoon salt

Preparation and Cooking Process

1. Fresh melocan is washed several times.
2. Five to six drops of lemon juice are added to boiling water, and the melocan is boiled for approximately 10 minutes until softened.
3. After boiling, the melocan is rinsed in cold water and squeezed by hand to remove its bitter liquid.
4. Onions are diced and sautéed in hot oil until they turn pink.
5. Melocan and salt are added and sautéed together over medium heat for 3–5 minutes, stirring occasionally.
6. If using pickled or canned melocan, it is first soaked in water to reduce excess salt, then drained and sautéed with onions as above.
7. Optionally, an egg may be cracked on top before serving.

Consumption and Cultural Context

Ordu Melocan Kavurması is served both as a side dish accompanying main meals and as a standalone main course. As an integral part of Ordu’s rich culinary culture, this dish frequently appears at local festivals and everyday tables. The use of naturally growing melocan reflects both the region’s culture of living in harmony with nature and its unique gastronomic heritage. The geographical indication registration safeguards the uniqueness and quality of this distinctive flavor and supports the preservation of local production methods.

Monitoring

The production of Ordu Melocan Kavurması in accordance with its geographical indication registration is regularly monitored by a control board established under the coordination of the Ordu Metropolitan Municipality. This board verifies that the ingredients and production methods comply with the criteria specified in the registration certificate. It also ensures that the product is correctly labeled with the name “Ordu Melocan Kavurması” and the geographical indication logo. Inspections are conducted at least once a year, but additional inspections may be carried out if needed or upon complaint. When non-compliance is detected, appropriate warnings are issued to the producer and corrective measures are enforced.