Eskişehir Çiğböreği (Çibörek)

Eskişehir çiğböreği (Çibörek) is a dough-based product made by filling a firm dough prepared from flour, water, and salt with a filling of minced meat, boiled onion, black pepper, salt, and water, shaping it into a half-moon form, and briefly frying it in hot sunflower oil. The dough is prepared using a mixture of 70 percent börek flour and 30 percent bread flour. Each çiğbörek measures 20 cm in diameter and 1 mm in thickness. The product is served hot, typically in portions of five pieces, and is intended to be eaten by hand.

Eskişehir çiğböreği is a traditional type of börek produced exclusively in the province of Eskişehir and officially registered as a geographical indication with a hallmark. Also known as Çibörek, this product is made by filling a dough prepared from flour, water, and salt with a filling composed of minced meat, onion, black pepper, salt, and water, followed by frying in hot oil. The production process adheres to specific standards regarding the proportions of ingredients, preparation method, and cooking technique. The product was officially registered as a geographical indication with a hallmark by the Eskişehir Chamber of Commerce on 26 November 2012.

The quality of flour used in çiğbörek production plays a decisive role in determining the product’s appearance and taste. For this purpose, two types of flour are used in a ratio of 70 percent börek flour and 30 percent bread flour. From this flour mixture, a firm dough is kneaded using 3400 grams of water and 200 grams of salt per 10 kilograms of flour. The resulting dough is divided into one-kilogram strands and rested at room temperature (20–22°C) for approximately 25 to 30 minutes. Subsequently, 50-gram balls are formed from the strands and rested again for the same duration. The rested dough balls are then rolled out with a rolling pin to a diameter of 20 cm and a thickness of approximately 1 mm.

The filling is prepared by thoroughly mixing 5 kilograms of lean minced meat, 5 dessert spoons of black pepper, 5 dessert spoons of salt, 2000 grams of boiled onion, and 500 grams of water. Twenty-five grams of filling are used for each çiğbörek. The prepared filling is spread in a thin layer over half of the rolled-out dough. The remaining half of the dough is folded over the filling to seal it. The edges are crimped with a special sealing technique to prevent the filling from leaking, resulting in a half-moon shape.

The shaped çiğböreks are fried in sunflower oil heated to 160–170°C in a steel pot. During frying, both sides of each börek are turned to ensure even cooking, and the process takes approximately 25 to 30 seconds per çiğbörek. Once cooked, the excess oil is drained and the çiğböreks are removed from the pot.

Çiğböreks are served hot in portions. A standard portion contains five çiğböreks, while a one-and-a-half portion contains eight. A boat-shaped plate is traditionally preferred for serving. Traditionally, forks and knives are not used when consuming çiğbörek; the product is eaten directly by hand.

A three-member commission is responsible for monitoring compliance with the established production standards for Eskişehir çiğböreği. The commission consists of a representative appointed by the Eskişehir Chamber of Commerce Management Board, an expert from the Chamber’s Table, Canteen, and Beverage Service Professional Committee, and an expert from the Eskişehir Provincial Directorate of Agriculture and Forestry. Monitoring activities are conducted at least once per year. Additional inspections may also be carried out upon complaint or when otherwise necessary.