Çankırı Cimcik Hamuru Çorbası

Çankırı Cimcik Hamuru Çorbası is a traditional yogurt-based soup specific to the province of Çankırı. The dish derives its name from the method of shaping the dough into small, hand-torn pieces. It is commonly consumed both in daily meals and on special occasions in Çankırı cuisine. Registered as a geographical indication on 27 May 2022 with registration number 1128 by the Turkish Patent and Trademark Office, its regional production conditions are now protected. The term “Cimcik” refers to the dough-shaping technique that gives the dish its name.

Product Definition and Distinctive Characteristics

Çankırı Cimcik Hamuru Çorbası is made using dough prepared from wheat flour, egg, salt, and water. The dough is rolled thinly and cut into square pieces, then folded into a bowtie shape and dried. These dried dough pieces are boiled in boiling water, then combined with a mixture of garlic-infused yogurt sauce and powdered red pepper sautéed in butter. Melted butter and an egg mixture are poured over the finished dish. Each portion weighs 250 g, and preparation strictly follows regional methods and ingredients.

Çankırı Cimcik Hamuru Çorbası. (Turkish Patent and Trademark Office)

Production Method

According to the registration certificate, the recipe is designed for six servings and uses the following quantities of ingredients:

Ingredients for the Dough

• 200 g bread wheat flour
• 1 egg
• 3 g salt
• 60 ml water

For Boiling

• 2 L water
• 11 g salt
• 14 ml sunflower oil

For the Topping

• 300 g yogurt
• 2 cloves crushed garlic
• 1 egg
• 10 g butter
• 4 g powdered red pepper

Preparation

The flour, egg, salt, and water are mixed in a bowl to form a firm dough, which is then rested for five minutes. The dough is rolled out to a thickness of 1 mm and cut into 2x2 cm squares. Each square is pinched at the center to form a bowtie shape. The shaped dough pieces are dried for one week on a clean cloth and stored in cloth bags.

Salt and sunflower oil are added to boiling water, followed by the dried dough pieces, which are boiled for 10–12 minutes. The boiled dough is drained and rested for five minutes. In a separate bowl, yogurt, garlic, and egg are whisked together to form a sauce. The boiled dough is reheated in a pot with water, drained again, and mixed with the yogurt sauce. In a separate pan, butter is melted, egg is added and stirred, then combined with powdered red pepper to prepare the topping sauce. The sauce is poured over the soup before serving.

Regional and Cultural Significance

The deep association of Çankırı Cimcik Hamuru Çorbası with its region is reflected both in its name and in its preparation, preserving traces of traditional oral culture. The term “Cimcik” describes the technique of shaping the dough by hand. The method of forming the dough reflects local culinary practices passed down through generations in the region. Adherence to the traditional recipe and production according to regional conditions form the basis of its geographical indication protection.

Geographical Indication

Çankırı Cimcik Hamuru Çorbası was registered as a geographical indication on 27 May 2022 with registration number 1128 by the Turkish Patent and Trademark Office. This registration mandates that the product be produced using established techniques and in accordance with local traditions in Çankırı. Oversight and monitoring responsibilities are carried out under the coordination of the Çankırı Municipality and the Çankırı Provincial Directorate of Trade, with participation from relevant professional organizations.