Çankırı Yazma Çöreği

Çankırı Yazma Çöreği is a traditional pastry unique to the province of Çankırı. It is prepared by rolling out the dough into thin layers, folding them with a walnut filling, and baking them arranged in a spiral pattern on a tray. The product is commonly consumed for breakfast, during guest hospitality, and on special occasions in the local cuisine. Çankırı Yazma Çöreği was officially registered as a geographical indication on 23 January 2023 by the Turkish Patent and Trademark Office under registration number 1320.

Description and Distinctive Characteristics

Çankırı Yazma Çöreği is a traditional pastry made by rolling out dough prepared with special-purpose wheat flour, water, yeast, liquid oil, and salt into thin sheets, brushing them with oil, layering them with crushed walnuts, and baking them in an oven. The pastry is characterized by its spiral arrangement on the tray and is known locally as “Çankırı Yazma Çöreği.”

The pastry is baked by brushing the surface with liquid oil, without applying egg wash. It can be served warm or after cooling. Its shelf life is limited to two days.

Production Method

Ingredients (for One Tray)

• 1 kg special-purpose wheat flour
• 4 g yeast
• 300 ml liquid oil
• 18 g salt
• 800 ml water
• 250 g walnut kernels

Preparation

Flour is placed in a mixing bowl and a well is made in the center. The dissolved yeast is mixed with water and added to the flour. Salt is then added, and the mixture is kneaded until a soft dough is obtained. The dough is left to rest for approximately 30 minutes, then divided into portions. Each portion is rolled out to a thickness of 1.3–1.5 mm and a diameter of 55–60 cm. Each sheet is brushed with liquid oil and stacked on top of one another.

Every third sheet is evenly sprinkled with 250 g of walnut kernels. Once all sheets are stacked, the bundle is rolled into a log shape by folding the edges inward, similar to a gözleme. The roll is then coiled spirally onto the tray. The surface is brushed with liquid oil and baked in a preheated oven at 200 °C. After baking, the pastries are sliced and can be served either warm or cold.

Çankırı Yazma Çöreği (Turkish Patent and Trademark Office)

Regional and Cultural Context

Çankırı Yazma Çöreği is traditionally prepared in homes and holds an important place in the local cuisine from generation to generation. Its name derives from its resemblance to the local “yazma” weaving patterns. This product is also produced collectively in neighborhood bakeries, in addition to home ovens.

Geographical Indication Registration

Çankırı Yazma Çöreği was registered as a geographical indication on 23 January 2023 by the Turkish Patent and Trademark Office under registration number 1320. Its production and compliance with registration standards are monitored at least once a year, and whenever necessary, by a minimum three-member inspection committee composed of representatives from the Çankırı Municipality, the Çankırı Provincial Directorate of Agriculture and Forestry, and the Çankırı Coffee and Restaurant Owners’ Chamber.