Zonguldak Malay Dish

Zonguldak Malay Dish is a filling dough-based dish traditionally prepared with corn and wheat flour, occupying a customary place on the tables of miners and the Black Sea region. It was granted “Geographical Indication” status on 7 August 2023 by the Zonguldak Chamber of Commerce and Industry. This study analyzes the historical origins, production method, nutritional value, geographical indication process, and cultural and socio-economic impacts of the dish.

History and Geographical Indication Process

The Zonguldak Malay Dish emerged particularly in the late 19th century to meet the energy needs of miners and developed in close association with the coal mining culture. The geographical indication application submitted on 14 November 2022 was officially registered on 7 August 2023 under Registration No. 1443, ensuring that production, presentation, and promotion occur within the boundaries of Zonguldak Province.

Production Method and Ingredients

According to the registration dossier, the recipe is as follows:

A dough is prepared using 300 g of corn flour, 100 g of wheat flour, 600 ml of water, and 4–6 g of salt.

The flours are added to boiling water and cooked for 5–6 minutes until a smooth consistency is achieved.

The mixture is shaped using a spoon and placed on a plate.

Three types of sauces may be served on top:

1. “Kakırdak,” a clotted cream fried in its own fat,
2. Cheese fried with sunflower oil and butter,
3. Large walnut kernels roasted in butter.

Nutritional Value and Functional Properties

The combination of corn and wheat flour provides complex carbohydrates and plant-based protein. The sauce options—clotted cream, cheese, and walnuts—offer variability in energy and fat profiles, underscoring its suitability as a nutritious food for individuals with high energy demands, such as miners.

Cultural and Socio-Economic Role

Malay, long popular among miners, has become emblematic of life in the Black Sea region due to its durability and simple preparation. Through field research, teams from Zonguldak Bülent Ecevit University (BEÜ) have taken steps to reintroduce the nearly lost recipe into urban production. During the geographical indication application process, the Zonguldak Chamber of Commerce and Industry collaborated with the Western Black Sea Development Agency.