Çorum Cuisine
From leblebi to İskilip dolması, from keşkek to dried mantı — Çorum's millennia-old culinary heritage, with the story behind each dish.
Çorum Roasted Chickpeas (Leblebi)
Çorum's signature snack: double-roasted yellow leblebi made from soaked, rested chickpeas peeled with a wooden tool call
İskilip Dolması
A traditional İskilip wedding dish in which meat and rice are slow-cooked for hours in giant cauldrons, the rice steamed
Keşkek
A ceremonial wedding and special-occasion dish made by slow-cooking and pounding cracked wheat together with meat until
Çorum Dry Mantı (Kuru Mantı)
A geographical-indication dumpling unique to Çorum: rolled dough filled with minced meat in small pieces, dried for stor
İskilip Pickles (Turşu)
A geographical-indication regional pickle unique to İskilip, made by preserving various vegetables using traditional met
Kargı Tulum Cheese
A geographical-indication cheese unique to Çorum's Kargı district, matured in a skin (tulum) by traditional methods, wit
Oğuzlar Walnut
A geographical-indication regional walnut unique to Çorum's Oğuzlar district, known for its large kernels and high-quali
Hingal
A traditional dough dish of the Çorum region: rolled dough boiled and served with yoghurt and butter; the Alaca Hingali
Kömbe
A traditional baked pastry of the Çorum region, usually made from plain or sweetened dough; often prepared for special o
Has Baklava
A traditional Çorum baklava made from thin layers of pastry with walnuts and syrup; the classic dessert of wedding table
Çorum Beşlisi (The Çorum Five)
Çorum's traditional wedding and engagement spread: wedding soup, yahni, pilaf, su böreği and baklava — a five-course fea