- Our Geographically Indicated Delicacies
- Our Geographically Indicated Handicrafts
White Baklava
Bartın White Baklava is a dessert whose filling consists of walnuts and starch. Once prepared, it is cut into diamond shapes and left to dry overnight; the next day, melted butter is poured over it and it is baked for 2-3 hours in the oven in such a way that the top does not brown.
Until about 100 years ago, Bartın White Baklava, the special dessert of the region, was made in almost every household in the small ovens in the garden used for baking the family's bread. Its production continues in the same way today as a cultural and economic value of the region, and Bartın White Baklava has developed a reputation link with the region.
Bartın Mantı with Rice
Bartın Mantı with Rice is a regional mantı prepared by rolling out dough to the thinness of börek dough, cutting it into squares, and adding a rice filling.
The Bartın region offers a variety of culinary culture. These values continue to exist thanks to the geographical structure of the region and the influence of the human factor.
The distinctive features of Bartın Mantı with Rice are that the dough is rolled out to the thinness of börek dough, rice is used in the filling, the mantı is shaped like a bundle by joining the corners, and the pieces are turned over and arranged on a greased tray, then turned over on the stove and fried until their outer surfaces harden. In addition, hot chicken or meat broth is poured over the cooked mantı, the pan is covered, and they are cooked until they absorb the liquid; they are then served in three different ways: with melted butter poured over them plain, topped with chicken pieces, or with yogurt.
Çöven Bread
Bartın Çöven Bread is a bread produced using wheat flour, corn flour, wheat bran, sourdough, fresh yeast, salt and water. It is baked in a wood-fired stone oven in generally rectangular pans, called "çöven" in Bartın.
The history of Bartın Çöven Bread goes back a long way. It holds an important place in the culinary culture of the province of Bartın. There is a production method specific to the geographical area. For these reasons, a reputation link has developed with the geographical area.
Fig Ice Cream
Bartın Fig Ice Cream Dessert / Bartın Fig Ice Cream is an important cultural value of the region, made preferably with buffalo milk, dried figs and sugar. Through the culinary skill and creativity of the people of the Bartın region, Bartın Fig Ice Cream Dessert / Bartın Fig Ice Cream has survived from the past to the present day.
Bartın Fig Ice Cream Dessert / Bartın Fig Ice Cream has a reputation link with the region and is produced using the traditional method.
Pumpkin Burma Dessert
Bartın Pumpkin Burma Dessert / Bartın Pumpkin Burma is a light dessert prepared with pumpkin and walnuts. When the historical process of the product in the region is examined, it is known that many years ago the small oven in each household's garden was fired once a week to bake bread, and afterwards Bartın Pumpkin Burma Dessert / Bartın Pumpkin Burma was made. Because pumpkins and walnuts grow abundantly in the climatic conditions of the Bartın region, this dessert has been produced for generations.
The distinctive feature of Bartın Pumpkin Burma Dessert / Bartın Pumpkin Burma is that the filling of pumpkin and walnuts is placed inside the rolled-out phyllo, twisted into burma shape and arranged in succession on a tray, and after baking, syrup is poured over it; this method is specific to the region. For this reason, it has become famous under the name of the region.
Bartın Isput Dish with Eggs
Bartın Isput Dish with Eggs is produced by boiling the isput plant, whose Latin species name is trachystemon orientalis, sautéing it with onions, and then cooking it with eggs.
The history of Bartın Isput Dish with Eggs goes back a long way. It holds an important place in the culinary culture of the province of Bartın. There is a production method specific to the geographical area. For these reasons, a reputation link has developed with the geographical area.
Sweet Börek
Bartın Sweet Börek is a dessert that has been made by the people of Bartın for many years and is still enjoyed today. Bartın Sweet Börek has become identified with the region and is one of the most preferred desserts, made and eaten by the local people on special occasions.
Dry phyllo sheets prepared in bulk on a griddle during the summer months are used throughout the winter for making börek. Bartın Sweet Börek, prepared by sprinkling walnuts and sugar between these dry phyllo sheets and pouring syrup over them, takes its name from the syrup used, which is called "tat" in the region.
Bartın Gözleme
Bartın Gözleme is a pastry product cooked on a stone griddle over a wood fire and served plain. Bartın Gözleme is approximately 40-45 cm in diameter on an average-sized griddle, and the cooking process is completed by folding it into four. The thickness of the gözleme before folding is 0.5-1 cm. When served, Bartın Gözleme is preferably cut into rolls or torn into pieces by hand.
What gives Bartın Gözleme its distinctive character is that the cooked gözleme are soaked in a mixture prepared by boiling basil, milk, salt, black pepper and vegetable oil. The history of Bartın Gözleme goes back a long way. It holds an important place in the culinary culture of the province of Bartın. There is a production method specific to the geographical area. For these reasons, a reputation link has developed with the geographical area.
Ağda Dessert
Bartın Ağda Dessert is a white dessert with a paste-like consistency, prepared with çöven herb root, crystal sugar, citric acid and water. Bartın Ağda Dessert was first produced in the village of Ağdacı, spread over time to all of Bartın as it was traditionally offered for sale by street vendors in wooden chests, and gained fame as Bartın Ağda Dessert.
Bartın Ramadan Simit
The Ramadan Simit, specific to Bartın, with a hard and crisp top and baked over a wood fire in traditional black ovens, has a history of approximately 200 years. Produced only during the month of Ramadan and still made by two remaining masters, the "Ramadan Simit" keeps alive a very important tradition specific to Ramadan in Bartın.
The main ingredients of simit are flour, water and salt. The simit is dipped in molasses before baking and is baked twice. Ramazan Simidi (Ramadan simit) can be obtained from bakeries, simit stalls and itinerant simit vendors who roam the neighbourhoods and streets. Ramazan Simidi can be eaten as it is, or used to prepare the “Simit Pasta” dish, which has an important place at sahur tables.
Şapşap Köfte
All the ingredients needed for the meatballs are mixed, kneaded and left to rest for 2 hours. The rested minced meat is passed through a meat grinder. It is rolled into the desired size and lightly pressed by hand. It is cooked on a grill prepared over an oak charcoal fire, being turned frequently.
Bartın Work Wire Breaking (Tel Kırma)
Tel Kırma is an original and beautiful embroidery art unique to the Turks. The embroidery technique uses fabric, an embroidery hoop, a needle and metal wire. It takes its name from the fact that the wire is broken off by bending it, without using scissors, while the embroidery is being made. Tel Kırma, which has been practised since the 18th century, is also known as Bartın İşi (Bartın Work). Studies show that this embroidery technique was named after the region because Tel Kırma was first made and developed in Bartın and spread from this area. It is understood that in the past it was mostly used on products such as bed sheets, bedspreads, pillow covers, cushions, bed skirts, bundle wraps and covers of various sizes.
Today, it is possible to apply this technique to room sets, bedding sets, dining and tea sets, outerwear and clothing accessories.
- In room sets: table covers, panels, cushions, covers of various sizes, dressing table set covers, lampshades, boxes and similar products
- In bedding sets: bedspreads, cushions, bundle wraps and similar products
- In dining and tea sets: tray covers, place mats and similar products
- In outerwear: fancy dresses, blouses, trousers and similar garments
- In clothing accessories: bags, belts, scarves, foulards, shawls, stoles, hats, handkerchiefs and similar products
Bartın Work Wire Wrapping (Tel Sarma)
Bartın İşi Tel Sarma is a hand embroidery in which motifs are made on fabric with silver wire using a wrapping technique. When the embroidery is first made, the wire is silver-white in colour. After a while, however, the wire oxidises and turns a slightly yellowish colour.
Geometric patterns, white work, simple embroidery stitch patterns and Turkish work patterns are used in Bartın İşi Tel Sarma. Although patterns from old artefacts are generally preferred, patterns of living beings, pattern panels, kilim, lace and counted-thread patterns can also be used.
Bartın İşi Tel Sarma is generally applied to any plain fabric with a soft touch, such as silk, fine crepe, linen and silk-cotton blends, through which the needle can pass. Fringes can be added upon request.
The history of Bartın İşi Tel Sarma within the geographical boundary dates back to the late 18th century, and its production requires mastery. For this reason, there is a reputational link between Bartın İşi Tel Sarma and the geographical boundary.
Kurucaşile Stone Griddle
The Kurucaşile Stone Griddle is a product with a history of 150 years, made from stone blocks extracted by traditional methods.
Drawing on the knowledge and experience inherited from their ancestors, local people separate rock masses using pickaxes, hammers, axes, compasses, sledgehammers, thick nails, chisels and similar tools, then trim, shape and smooth them to produce griddles, generally in the form of round trays. Since this product is heat-resistant, it is used to cook foods such as red and white meat and fish in particular, as well as börek, gözleme and similar dishes.
The natural colour of the stone is in smoky, dark bluish or blackish tones. When heated in the oven, its colour becomes somewhat lighter and takes on yellowish tones. After the heating process is complete and it cools down, it takes on grey tones.