Develi Cıvıklısı is a type of meat-filled flatbread unique to the Develi district of Kayseri, Turkey. It was registered as a geographical indication under designation of origin (Mahreç İşareti) by the Turkish Patent and Trademark Office on January 23, 2008, with Registration No. 110. This certification ensures the protection of the product's traditional and regional qualities.

History

The history of baking in Develi dates back to the Hittite period. Near Kızık village in the Ahmet Pınarı area, there were remnants of ovens and ash pits believed to belong to the Hittites, which remained visible until about 25 years ago before disappearing due to infrastructure works.

Similarly, in the ancient Roman city of Gereme, located within modern-day Develi, archaeological traces of ovens were once present, though many were lost due to natural disasters and unauthorized excavations.

Origin of the Name “Cıvıklı”

The name "Cıvıklı" derives from the texture of the meat. As whole cuts of lamb are finely minced using a double-knife technique, the fat softens and emulsifies, giving the mixture a moist, slightly runny consistency—hence the name "Cıvıklı," meaning "moist" or "juicy."

^{Develi Cıvıklısı (Anadolu Ajansı)}

Preparation and Key Features

The primary ingredients of Develi Cıvıklısı include medium-fat lamb meat, onion, green pepper, garlic, parsley, a blend of spices (black pepper, red pepper, chili flakes), and a special leavened dough made with local wheat flour. The flour used is second-grade with a 74–76 extraction rate, high in bran, and with a normal gluten level—an important factor in giving the dough its unique character.

The meat is first diced and then minced with a double-knife method. After mixing with the vegetables and spices, it is left to rest for flavor development. The dough is portioned into approximately 200-gram balls, rolled thin, and topped with the prepared mixture.

^{Ingredients of Develi Cıvıklısı (Anadolu Agency)}

Oven Structure

Cıvıklı is traditionally baked in specially constructed stone ovens. These ovens are made with heat-resistant stones from Mount Erciyes, layered over crushed rock salt, glass shards, and fine sand from the Kızılırmak River to provide excellent thermal insulation. The dome and walls are built with fire bricks. The ovens are fueled by low-smoke hardwoods such as oak and red pine, allowing even baking of the flatbread.

^{Preparation Steps of Develi Cıvıklısı (Anadolu Agency)}

Distinguishing Characteristics

Develi Cıvıklısı stands out due to:

• The use of naturally raised local lamb
• Region-specific flour and water in dough preparation
• The double-knife meat mincing technique
• Baking in traditional high-thermal stone ovens
• Even distribution of topping on the dough