Syriac çörek is a traditional pastry unique to the Syriac community living in Mardin. Historically dating back approximately two thousand years, this product is not just a food item; it is also a cultural carrier that plays a role in religious ceremonies and social traditions. Geographically identified with Mardin, the çörek continues to be produced both at a household level and in local businesses.

The main element that makes the product unique is the large number of spices in its dough. Besides spices such as mahlep, cinnamon, ginger, cloves, and coriander, ingredients like black cumin, sesame, and almonds are used. Instead of refined sugar, dates, molasses, or licorice root syrup are preferred as sweeteners. This composition gives the product both aromatic intensity and the ability to retain its freshness for a long time.

^{Syriac Çörek (Generated by Artificial Intelligence.)}

Origin

Syriac çörek is considered a continuation of ancient eating habits belonging to the Mesopotamian cultural sphere. This çörek continues to exist as a recipe preserved and passed down through generations in Syriac families. The çörek is produced especially on special occasions such as holidays and engagements, and plays a functional role in strengthening social ties. Syriac çörek is produced in two main forms:

• Almond Syriac çörek: It is the version enriched with spicy content and chopped almonds.
• Tahini-molasses çörek: Prepared with sesame, tahini, and molasses, and consumed as a breakfast item.

Syriac Çörek Recipe

The çörek is prepared by adhering to traditional methods. The dough, obtained by mixing all dry ingredients, is shaped by hand and baked in a stone oven over a wood fire. This method creates a crispy outer surface and a richly aromatic texture in the inner structure of the product.

The making of Syriac çörek is maintained as a tradition in Syriac families. The recipe is passed down from master to apprentice, from mother to daughter; this transmission ensures both the cultural and production continuity of the çörek.

Ingredients

• 3 cups flour
• 1 teaspoon powdered sugar
• 1 dessert spoon mahlep
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon cloves (powdered)
• Half a teaspoon black cumin
• Half a teaspoon sesame seeds
• Half a teaspoon almonds (coarsely chopped)
• Enough water (according to kneading consistency)

Preparation

Flour is placed in a large mixing bowl. Spices (mahlep, cinnamon, ginger, cloves), sugar (or preferred natural sweetener), black cumin, sesame, and chopped almonds are added. The mixture is kneaded by gradually adding water. The resulting dough should be soft and non-sticky.

Walnut-sized pieces are torn from the kneaded dough. These dough balls are flattened by hand or with a rolling pin. Sesame seeds, black cumin, and almonds are sprinkled on top again and gently pressed. In some variants, date paste or a molasses mixture is placed in the middle and rolled up. The prepared çörek are baked in a preheated stone oven or a classic oven preheated to 180°C for approximately 10–15 minutes, until golden brown on top.

Serving Suggestion

Syriac çörek is typically consumed especially at breakfast or during tea time. Although traditionally preferred served warm, it retains its flavor when cold. It is customary to offer it to neighbors on special occasions.

Current Production and Prevalence

In Mardin, some businesses continue to produce Syriac çörek in accordance with traditional methods. The product attracts interest from both local residents and visitors to the city; it is also shipped to different provinces by cargo.