Ordu pita, which has an important place in Ordu's culinary culture and is known as Ordu oil among the people, was registered as a geographically marked product as a result of the initiatives of the Metropolitan Municipality. With the efforts of the Metropolitan Municipality to make the flavors of Ordu a brand, the number of products that received geographical indications rose to 14.
Ordu Metropolitan Municipality continues its studies on obtaining geographical indications for products that have taken a place in the city culture with their unique characteristics. With the initiatives of the Metropolitan Municipality Department of Agriculture and Livestock Services, Ordu Pita (Ordu Oil) was published in the Official Geographical Indication and Traditional Product Name Bulletin of the Turkish Patent and Trademark Office dated February 1, 2023 and numbered 142 and registered as a product with a geographical indication.
THE NUMBER OF GEOGRAPHICAL MARKING REGISTERED PRODUCTS INCREASED TO 14
After Ordu Pide (Ordu Oil) received geographical indication, the number of products registered with geographical indication throughout the province increased to 14. Before Kabataş Halva, Ordu Thursday Walnut Halva, Ordu Highland Beet (Dürme) Pickles, Akkuş Sugar Beans, Gürgentepe Shepherd's Beans, Army Kiwis, Ordu Toast, Yalıköy Meatballs, Ordu Taflan Pickles, Ordu Sakarca Meat, Ordu Melocan Roasted, Ordu Galdirik Roasted Meatballs and Meatballs Bread/Mesudiye Golite was registered.
ORDU PITA IS ATTRACTING HIGH ATTENTION
Ordu pide, which is consumed fondly by the people of Ordu, which is definitely tasted by local and foreign tourists when they come to Ordu, and whose flavor exceeds the borders of the country by exporting, impresses with its unique taste.
Ordu pita, which is usually produced with minced meat, cheese or cubed stuffing and cooked in half-open form, attracts great attention.
HOW IS IT PREPARED?
Ordu Pita; It is a semi-open pita prepared using special-purpose wheat flour, water, salt and fresh yeast (Saccharomyces cerevisiae) and produced in Ordu province, usually with minced meat, cheese or cubed stuffing, and cooked. It is possible to use other components in the internal mortar. In the preparation of the dough, if the dough is desired to be sweeter and darker in color, white sugar can be used. Depending on preference; Before it is cooked, an egg can be brushed on the edges and an egg can be cracked in the middle 1-2 minutes before it is fully cooked.