Zonguldak Zilbit Dinner Description and Distinguishing Features of the Product: The Zonguldak Zılbıt Dish is a traditional meal from the Zonguldak province, prepared using the Trachystemon orientalis plant along with ingredients such as lean ground beef, onions, sunflower oil, olive oil, and Taşköprü Garlic, which holds Geographical Indication No. 135. It also includes eggs, black pepper, red pepper flakes, thyme, and salt. As an alternative to ground beef, pastirma lightly sautéed in butter can be used. This flavorful dish is served hot, and a final touch of red pepper flakes is sprinkled on top just before serving. The plant known scientifically as Trachystemon orientalis is locally referred to as the "zılbıt herb" within the Zonguldak region. It is also recognized by various other names, including hodan, odan, ıspıt, zirbit, zılbırık, kaldırık, kaldirik, kalındirek, burğı, mancar, zembil çiçeği, and sığırdili. In the preparation of the Zonguldak Zılbıt Dish, only the leaves and flowers of the zılbıt plant are used. This herb naturally grows during April and May. While fresh zılbıt is traditionally preferred, the dish can also be made using frozen or pickled versions of the herb. The Zonguldak Zılbıt Dish has deep roots in the local food traditions and plays an important role in the culinary heritage of the Zonguldak province. Its long-standing presence and cultural significance make it closely associated with the region's geographical identity. Production Method: Only the leaves and flowers of the zılbıt herb, excluding the roots, are harvested. They are thoroughly cleaned by removing any debris and washed multiple times. Optionally, they may be soaked in 100 ml of grape vinegar or apple vinegar for about 10 minutes, then rinsed twice and cleaned again. The herb is chopped into pieces measuring 2–4 cm, and after adding 30–40 grams of salt, it is boiled in water for 10–15 minutes. Once boiled, the excess water is squeezed out, and the zılbıt is ready to be used. At this stage, it can also be frozen or pickled for future use. In a pot, sunflower oil, olive oil, finely chopped onions, and minced Taşköprü Garlic are combined and sautéed. After 2–3 minutes, lean ground beef is added, followed by black pepper, red pepper flakes, and thyme. The mixture is cooked for an additional 5–6 minutes with constant stirring. Then, the zılbıt herb is incorporated and cooked for 10–15 minutes. When the dish reaches a medium-thick consistency, salt is added and eggs are cracked directly into the pot. The mixture is stirred and cooked until done. If pastirma is used instead of ground beef, it is chopped into small pieces and lightly sautéed in butter in a separate pan for 2 minutes before being added to the main dish. The Zonguldak Zılbıt Dish is served hot and garnished with a final sprinkle of red pepper flakes.