Zonguldak Zilbit Dinner Description and Distinguishing Features of the Product: Zonguldak Zılbıt Dish is a meal produced in the Zonguldak province using Trachystemon orientalis plant, lean ground beef, onions, sunflower oil, olive oil, Taşköprü Garlic, registered as a geographical indication with number 135, eggs, black pepper, red pepper flakes, thyme, and salt. Instead of beef, pastirma lightly cooked in butter can also be used. It is served hot, and after serving, it is sprinkled with red pepper flakes. The plant Trachystemon orientalis is referred to as "zılbıt herb" within the geographical boundary. Zılbıt herb is also known by names such as hodan, odan, ıspıt, zirbit, zılbırık, kaldırık, kaldirik, kalındirek, burğı, mancar, zembil çiçeği, and sığırdili. In the production of Zonguldak Zılbıt Dish, only the leaves and flowers of the zılbıt plant are used.Zılbıt herb grows in April-May. In the production of Zonguldak Zılbıt Dish, the preserved version, frozen or pickled, can be used in addition to using it fresh. The history of Zonguldak Zılbıt Dish dates back a long time and holds significant importance in the culinary culture of the Zonguldak province. For these reasons, it has a connection with a geographical boundary. Production Method: Only the leaves and flowers of the zılbıt herb, excluding the roots, are collected, cleaned by removing impurities, and washed several times. Optionally, they can be soaked in 100 ml of grape vinegar or apple vinegar for 10 minutes, rinsed twice, and cleaned. They are then sliced into 2-4 cm lengths, and after adding 30-40 g of salt, they are boiled in water for 10-15 minutes. After boiling, the water is squeezed out, and the zılbıt herb is used in the preparation of the dish. At this stage, it can be preserved by freezing or pickling for later use. In a pot, sunflower oil, olive oil, finely chopped onions, and finely chopped Taşköprü Garlic are mixed and started to sauté. After 2-3 minutes, lean ground beef is added, followed by a mixture of black pepper, red pepper flakes, and thyme, and it is sautéed for 5-6 minutes, stirring constantly. Zılbıt herb is added and cooked for 10-15 minutes. When the dish reaches a medium consistency, not too solid, salt and eggs are cracked over the dish, stirred, and cooked. If pastirma is to be used instead of ground beef in the preparation of the dish, the sliced pastirma, cut into small pieces, is cooked in butter in a separate pot for 2 minutes and then added.Zonguldak Zılbıt Dish is served hot, sprinkled with red pepper flakes on top.