Lesser-Known Flavours of Çorum Cuisine
This page brings together several flavours named in the Çorum Provincial Directorate of Culture and Tourism’s local cuisine lists, for which detailed, dish-specific recipe information remains limited.
Helle Aşı
According to the official source, Helle aşı is a soup/broth made from flour lightly fried in oil. A 2025 academic study of Alaca’s culinary culture found that local residents also refer to it as “Alaca helle çorbası,” listing it among the local flavours still remembered today.
Düğül Aşı
According to the official source, Düğül aşı is made from very finely ground bulgur. The same academic study on Alaca records this dish under the names “düğül çorbası” and “dül aşı,” again as a local flavour still known to residents.
Çullama
According to the official source, Çullama is a flour-and-butter garnish poured over cooked turkey or goose meat. Çullama is not unique to Çorum: it belongs to a wider Anatolian family of dishes combining poultry or goose with dough or yufka, also known in places such as Kırşehir, Safranbolu and the Black Sea region; the Çorum version is a regional take on this broader tradition.
Mücver
Sources give two different recipes for Mücver. According to the Çorum Provincial Directorate of Culture and Tourism, the local Mücver is made by mixing egg, parsley and ground meat and frying it in hot oil in specially indented pans — a meat-based version containing no courgette. By contrast, the village of Üçköy in Çorum’s central district records its own Mücver as egg, parsley and grated courgette — matching the classic courgette fritter known across Turkey. Because the sources conflict, a distinctly Çorum-specific form of Mücver cannot be said to be firmly established.
Çorum Flour Halva
Çorum flour halva (“Çorum Un Helvası”) is named among the city’s local flavours in the Çorum Provincial Directorate of Culture and Tourism’s 2026 Turkish Cuisine Week promotion. No detailed or Çorum-specific recipe for this halva has been found in sources.
Mallow Greens (Boğazkale / Alaca)
Ebegümeci (mallow, a wild green in the sorrel family) is listed among Alaca district’s products that have applied for — but not yet received — geographical indication status, according to the Çorum Provincial Directorate of Culture and Tourism’s 2026 Turkish Cuisine Week promotion. A 2025 academic study of Alaca’s culinary culture also found local residents naming “ebegümeci sarması” (mallow wraps) among locally remembered dishes, suggesting mallow is prepared in Alaca in a stuffed, wrapped form. No detailed recipe has been found in sources.
Other Çorum flavours
Some lesser-known Çorum flavours with richer sourcing have their own pages: Borhani, Helise, Hedik, Unutma Beni (Poor Man’s Baklava), Karaçuval Helvası and Kargı Flower Okra.
Other lesser-known dishes on this site
Similar local dishes with their own pages: hasıda, teltel, madımak, hedik, helise and borhani.
Sources
- Çorum Provincial Directorate of Culture and Tourism — “What to Eat?” (corum.ktb.gov.tr)
- Çorum Provincial Directorate of Culture and Tourism — “Turkish Cuisine Week” (corum.ktb.gov.tr)
- Esra Özata Şahin — “A Research on Çorum-Alaca Cuisine Culture”, Eskişehir Osmangazi University Journal of Social Sciences, March 2025
- Çorum Üçköy Village Association — “Our Dishes” (corumuckoy.com)