Zeyniler Hınkalı

Zeyniler hınkalı is a traditional dough-based dish from the Yıldırım district of Bursa, protected under geographical indication. It is prepared by cutting the dough into circular shapes, filling them with a seasoned mixture, shaping them by hand through pleating, and boiling them to cook. The dish is served hot with melted butter poured on top and has become a staple not only in daily meals but also at weddings, holidays, and special occasions.

Characteristics

Zeyniler hınkalı is a traditional dough-based dish produced in the Yıldırım district of Bursa, Türkiye, and protected by geographical indication. This geographical indication, classified as a “mahreç” mark, was officially registered on 15 February 2024 under registration number 1540 by the Turkish Patent and Trademark Office. The application was submitted on 18 August 2023 by the S.S. Zeyniler Çalıkuşu Women’s Agricultural Development Cooperative, and the geographical boundary is limited exclusively to the Yıldırım district of Bursa.

Zeyniler hınkalı is prepared by kneading and rolling out a dough made from special-purpose wheat flour, water, egg, and salt. The dough is cut into circular shapes, filled with a mixture of minced meat, grated dried onion, salt, and spices, and then shaped by hand through pleating. Finally, the shaped pieces are boiled and served hot with melted butter poured on top.

The product is made by pleating thin dough sheets cut into circles with an average diameter of 8 cm. Traditionally, each piece is pleated 11 to 13 times. Approximately 3 grams of filling are placed inside each hınkal. Preparing and shaping the dough requires skilled craftsmanship.

History

Zeyniler hınkalı is a traditional dish with a long history. Its name derives from the local traditional term used in the region. The skill required in its production, preparation, and cooking, along with the methods tied specifically to this area, have established a strong association between Zeyniler hınkalı and the Yıldırım district. Consequently, production must be carried out exclusively within this geographical boundary.

Recipe and Production Method

Zeyniler hınkalı is prepared using specified ingredients and proportions for a serving size of eight people.

Dough Ingredients

• 1 kilogram special-purpose wheat flour
• 500 millilitres water
• 1 egg
• 5 grams salt

Filling Ingredients

• 1 kilogram minced meat
• 500 grams grated dried onion
• 5 grams salt
• 5 grams black pepper
• 5 grams optional crushed red pepper

Ingredients for Topping

• 30 grams butter
• 3 grams salt

Boiling Water

• 3 litres water
• 5 grams salt

Preparation Process

The dough is prepared by combining flour, water, egg, and salt in a sufficiently large bowl and kneading until smooth, homogeneous, and elastic. After kneading, the dough is left to rest at room temperature for approximately 30 minutes. The rested dough is divided into pieces weighing 180–200 grams each and rolled out with a rolling pin into thin sheets approximately 75 cm in diameter.

The sheets are cut into circles with a diameter of about 8 cm using a cutter or an inverted glass. The filling is prepared separately by mixing all its components. The filling is placed in the center of each dough circle, and the dough is then shaped by hand through pleating. The pleating is done by keeping the inner surface of the left thumb stationary while rotating the index finger of the right hand around the edge, ensuring each piece has 11 to 13 pleats.

The shaped dough pieces are arranged on trays. If not cooked immediately, the product may be stored by freezing at temperatures of -18°C or lower.

Cooking and Serving

In a large pot, approximately 3 litres of water are brought to a boil, and 5 grams of salt are added. The hınkallar are carefully placed into the boiling water and boiled for about 15 minutes. They are considered cooked when the pleated portion sinks to the bottom and the piece turns upside down. The boiled hınkallar are drained and placed on serving plates. Melted butter mixed with salt is poured over them and served hot.

Geographical Boundary Conditions

Zeyniler hınkalı is intrinsically linked to the Yıldırım district of Bursa. Therefore, all production, processing, and other operations must be carried out exclusively within this geographical boundary. The ingredients, production method, and processes used are unique to this region and define its distinctive character.

Monitoring and Control

Monitoring of Zeyniler hınkalı is conducted under the coordination of the S.S. Zeyniler Çalıkuşu Women’s Agricultural Development Cooperative. The monitoring team consists of at least three members representing the Cooperative, the Department of Food Engineering at Bursa Technical University, and the Bursa Provincial Directorate of Agriculture and Forestry. Inspections are carried out at least once per year; additional inspections may be conducted in response to complaints or as needed.

Reports prepared following inspections are annually compiled in accordance with Law No. 6769 on Industrial Property and submitted to the Turkish Patent and Trademark Office through the S.S. Zeyniler Çalıkuşu Women’s Agricultural Development Cooperative.

The key criteria considered during inspections are:

• Compliance of ingredients and components used in production with the approved list
• Adherence of preparation, cooking, and serving procedures to the established methods
• Proper use of the term “Zeyniler hınkalı” and the mahreç mark emblem

If non-compliance is detected during inspections, the relevant individual, institution, or organization is notified of the necessary corrective measures. The monitoring team may seek support or procure services from public or private institutions or their qualified experts. The registering institution is responsible for initiating and pursuing legal proceedings to protect the rights associated with the geographical indication.