Çerkeş Lokumu

Çerkeş Lokumu is a traditional oven-baked product produced in the Çerkeş district of Çankırı Province, Türkiye. The dough is made using milk, vegetable shortening, fresh yeast, salt, and special-purpose wheat flour. It is rolled out into a rectangular shape and shaped using a dough comb. The same dough can also be produced in a simit (ring-shaped bread) form. The product can be prepared in two varieties: plain or with walnuts. Çerkeş Lokumu has a crisp texture, smooth edges, a perforated upper surface, and occasionally hollow interiors. After baking, it measures approximately 20–25 grams in weight, 10–15 cm in length, and about 5 cm in width. In the walnut variety, the weight can reach 32–40 grams.

Çerkeş Lokumu(Turkish Patent and Trademark Office)

Ingredients

The ingredients and quantities used in the production of Çerkeş Lokumu are as follows:

• 1 litre milk
• 2.5 kilograms special-purpose wheat flour
• 500 grams vegetable shortening
• 42 grams fresh yeast
• 24 grams salt
• 100 millilitres water
• 15–16 grams coarsely chopped walnut pieces (optional)

The quantities of ingredients are determined to maintain the traditional structure and consistency of the product.

Production Characteristics

Milk is heated for approximately 2–3 minutes, then mixed with vegetable shortening. In a separate container, water, fresh yeast, and salt are combined and left to ferment until the mixture rises (about 10 minutes). This mixture is then added to the container with the milk and shortening. Sieved flour is gradually incorporated, and the dough is kneaded by hand for approximately 10–15 minutes. The resulting dough is firm. After kneading, the dough is left to rest at room temperature for about one hour.

The rested dough is divided into pieces weighing 200–250 grams. These pieces are rested for an additional 15 minutes, then rolled out into rectangular shapes on a floured surface. A pattern resembling baklava is imprinted using a dough comb. The dough is cut into strips measuring 6 cm in width and 11–16 cm in length, each weighing 21–26 grams. If the walnut variety is preferred, 15–16 grams of coarsely chopped walnuts are placed in the center of each piece before shaping, and the dough is then sealed and reshaped. These pieces may weigh between 32 and 40 grams.

In simit-style production, the dough is divided into pieces weighing 100–150 grams. Each piece is rolled into an oval shape, and the ends are joined to form a ring. The products are placed on an oiled tray, rested at room temperature for half an hour, and baked in a preheated oven at 150 °C for 30–35 minutes. After baking, the products are cooled for 15–20 minutes before packaging.

Çerkeş Lokumu can be stored for at least six months in a cool, dry environment.

Geographical Indication Information

Çerkeş Lokumu was registered as a geographical indication on 3 July 2024 by the Turkish Patent and Trademark Office under number 1607. According to the registration, the production, processing, and packaging of the product may only take place within the boundaries of the Çerkeş district of Çankırı Province. The geographical indication certificate was issued to preserve the traditional recipe and safeguard the rights of local producers.