This article was automatically translated from the original Turkish version.
Alaca cızlağı is a traditional dough-based dish unique to the Alaca district of Çorum Province, prepared in a liquid consistency. The dough is made from basic ingredients such as wheat flour, water, milk, egg, sunflower oil, fresh yeast, and salt, then cooked in portions on a griddle or pan and served hot. This product is commonly consumed at breakfast and is also offered during weddings, holidays, and local festivals.
Alaca cızlağı is a bakery and confectionery product unique to the Alaca district of Çorum Province, produced by mixing and cooking specific proportions of basic components including wheat flour, water, milk, egg, sunflower oil, bread yeast, and salt. Registered with a geographical indication by the Turkish Patent and Trademark Office, this product appears on tables both for daily consumption and on special occasions. In addition to being widely consumed at breakfast, it is also served at social events such as weddings, holidays, and festivals. The preparation process requires notable skill in terms of ingredient ratios, consistency control, and cooking method. This strong link between the product and its place of origin, Alaca district, is a defining feature of Alaca cızlağı.
The average quantities of ingredients used to produce approximately six to twelve units of Alaca cızlağı are as follows:
The production process begins by combining the ingredients in a sufficiently large container in sequence and mixing them thoroughly. The resulting dough should have a shiny, soft, smooth, slippery, and liquid consistency. Using a suitable tool such as a ladle, portions of 50–100 grams are scooped from this liquid dough and poured onto a preheated, food-safe griddle or pan. During cooking, the dough is flipped with a spatula to ensure even cooking, achieving a homogeneous result in approximately three minutes. The product is preferably served hot, and butter may be optionally spread on top.
Alaca cızlağı is exclusively associated with the Alaca district of Çorum Province, both historically and culturally. Due to its reliance on local knowledge and expertise regarding ingredients and production and cooking techniques, all stages of production must be carried out within this defined geographical boundary. This requirement forms the fundamental basis for its registration with a geographical indication.
The designation “Alaca cızlağı” and its geographical indication emblem must be displayed in food establishments where the product is served, in a manner visible to consumers. This practice is essential for promoting the product’s recognized geographical identity.
To verify that the product is produced in accordance with its geographical indication registration, monitoring is conducted under the coordination of the Alaca Municipality. During this process, a monitoring committee of at least three members is formed in collaboration with the Alaca District Directorate of Agriculture and Forestry. Inspections are carried out at least once per year; additional inspections may be conducted upon complaint or need.
Monitoring criteria include:
Any non-compliance identified during inspections is reported to the relevant individuals, institutions, or organizations. Where necessary, support may be obtained from experts in the public or private sector or from external service providers. Inspection reports are submitted annually to the Turkish Patent and Trademark Office under Law No. 6769 on Industrial Property. The responsibility for protecting the rights related to the product and conducting legal proceedings lies with the registering authority, the Alaca Municipality.
General Characteristics
Ingredients
Preparation and Cooking Process
Production Area and Geographical Link
Usage Format
Monitoring and Supervision Process
