Çorum Dried Dumplings

Çorum kuru mantısı is a type of mantı prepared by filling dough made from flour, egg, water, and salt with a minced meat filling, shaping it into a six- to eight-lobed form, and cooking it by frying in copper trays.

Distinctive Features

Çorum kuru mantısı is a traditional variety of mantı distinguished by its unique shaping and cooking techniques. The dough, made from wheat flour, salt, egg, and water, is filled with a minced meat mixture. After being cut into circular pieces, each piece is folded and sealed into a six- to eight-lobed shape. The mantı are then fried over low heat in copper trays, first with the flower-like portions facing downward, then flipped and fried again. Following frying, they are simmered in a sauce made from tomato paste and bone broth. Typically served with garlic yogurt in 200-gram portions, this dish has a history of approximately 200 years and is an essential component of iftar tables during Ramadan, representing a defining element of Çorum’s culinary culture.

Production Method

The production of Çorum kuru mantısı begins with dough and filling prepared in specific proportions. The dough ingredients are: 2 kg of type 1 wheat flour, 1 egg, 25 g of salt, and 800 ml of water. For the filling: 1 onion, 500 g of half-fat beef mince (preferably sourced from the Çorum region), 5 g of black pepper, 5 g of red pepper flakes, and 4 g of salt. The onion and mince are sautéed together to prepare the filling. As an alternative, finely chopped parsley may be used instead of onion.

The prepared dough is divided into portions of 700–800 grams, covered, and left to rest for approximately one hour. After resting, the dough is dusted with flour and rolled out with a rolling pin to a diameter of 2 cm and a thickness of 1–1.2 mm. It is then cut into circles with a diameter of 5.5–6.5 cm. A portion of the minced filling is placed in the center of each circle, and the dough is folded and sealed into a six- to eight-lobed shape, leaving a hollow center.

The cooking process follows a two-stage frying method. First, the mantı are arranged on a buttered tray with the flower-like portions facing downward. The tray is slowly rotated over low heat for approximately 30 minutes. The mantı are then transferred to a larger tray with the folded sides facing upward and fried again for another 15 minutes while being continuously turned.

After frying, a sauce is prepared using tomato paste, butter, bone broth, and salt. For a large tray (33–40 cm in diameter), the sauce consists of 10–12 g tomato paste, 15 g butter, 30 g bone broth, and 5 g salt. For individual portions (200 g), the sauce contains 5 g tomato paste, 10 g butter, 15 g bone broth, and 2 g salt. This sauce is poured over the fried mantı and simmered over low heat for 5–10 minutes. Garlic yogurt is served alongside the dish.

Connection to Geographic Boundary

The production of Çorum kuru mantısı has been shaped by cultural heritage within its geographic boundaries. Traditional consumption patterns during Ramadan and production techniques passed down through generations from the local community give this dish its regional character. The reliance on local practices and its integral place in the regional cuisine demonstrate a strong link between the product and its geographic origin. Therefore, all stages of production, processing, and finishing must be carried out within the boundaries of Çorum Province.

Usage Format

The term “Çorum Kuru Mantısı” and its official emblem must appear on the product packaging or directly on the product itself. For unpackaged products, this designation and emblem must be visibly displayed at the production facility.

Monitoring and Protection

The production and marketing of the product are coordinated by the Çorum Chamber of Tradesmen and Artisans. The monitoring mechanism is carried out at least once a year by a three-member committee composed of representatives from the aforementioned chamber, the Department of Food Engineering at Çorum Hitit University, and the Çorum Provincial Directorate of Agriculture and Forestry. Additional inspections may be conducted as needed or upon complaint. During inspections, compliance is verified regarding the suitability of dough and filling ingredients, adherence to production procedures, and observance of labeling regulations. When necessary, support may be obtained from public or private institutions to carry out inspections.