Devrekani Cırık Tatlısı

Devrekani cırık tatlısı is a traditional syrup-based dessert specific to the Devrekani district of Kastamonu province. It was officially registered with the Turkish Patent and Trademark Office on 09.10.2020 as a geographical indication. The dessert has a long history and is traditionally prepared using local methods during guest接待 in the district center and surrounding villages. Over time, it has gained commercial value and become widely produced in the region. The most distinctive feature of the dessert is the preparation of the dough to a sticky consistency, its manual shaping into pieces, and its two-stage frying process followed by soaking in cold syrup. This production method gives the dessert a firmer and crispier texture compared to similar syrup-based sweets.

Devrekani cırık tatlısı differs from other syrup-based desserts due to its sticky dough and double frying process. The dough is made by mixing one dessert spoon of salt into one kilogram of börek or pastry flour, creating a well in the center, and gradually incorporating approximately 80°C cooled water while kneading for about five minutes. In a separate container, fresh or dry yeast (optionally with a spoon of sugar) is dissolved in warm water and added to the dough, resulting in a dough with the consistency of boza. After kneading, the dough is left to ferment for approximately five minutes. This traditional technique, requiring skill and experience, defines the identity of the dessert. The two-stage frying prevents the interior from remaining doughy and imparts a firm and crispy texture. It is recommended that the dessert be served on the same day it is produced.

The production process of Devrekani cırık tatlısı consists of preparing the syrup and dough, followed by frying and syrup soaking.

• Preparing the Syrup: Five glasses of powdered sugar are mixed with two glasses of water and boiled for approximately ten minutes. Once boiling begins, a piece of lemon salt is added and the mixture is boiled for an additional five minutes. The prepared syrup is made one day in advance and left to cool.

• Preparing the Dough: One dessert spoon of salt is added to one kilogram of börek or pastry flour. A well is formed in the center of the flour, and approximately 1.5 liters of water cooled to 80°C is gradually incorporated while kneading for about five minutes. In a separate container, fresh yeast (optionally with one tablespoon of sugar) is dissolved in warm water and added to the dough. The mixture is kneaded for an additional two to three minutes until it reaches a boza-like consistency. The kneaded dough is then left to ferment for five minutes.

• Shaping and First Frying: Liquid oil in a deep container is heated to 100°C. Oiled hands are used to press and shape pieces of the boza-like dough by bending them from the index finger toward the thumb. Each detached piece is dropped into the hot oil and lightly fried, then collected on a tray.

• Second Frying and Syrup Soaking: Once the first frying stage is complete, the lightly fried pieces on the tray are returned to the hot oil for the second frying. Immediately after the second frying, the pieces are removed from the oil and placed directly into the cold syrup prepared one day earlier, then gently stirred. The pieces are left in the syrup for approximately one minute before being transferred to serving trays.

The geographical boundary of Devrekani cırık tatlısı is the Devrekani district of Kastamonu province. Due to its strong association with the local name and its unique traditional production method, all stages of production—including achieving the correct dough consistency, the hand-pressing technique, and the double frying process—must be carried out within this defined geographical boundary.

Monitoring of the product is conducted by a supervisory body established under the coordination of the Devrekani Municipality. This body consists of the Devrekani District Directorate of Agriculture and Forestry, the Devrekani Chamber of Tradesmen and Craftsmen, and the Devrekani Municipality. Inspections are carried out annually according to established criteria, and may also be conducted as needed or upon complaint. During inspections, the use of specified ingredients, adherence to production procedures, and the proper application of the “Devrekani cırık tatlısı” designation and geographical indication emblem are verified. The inspection report and list of producers are submitted annually by the registrant to the Turkish Patent and Trademark Office.