Çorum Şekerlemesi

Geographical Indicationtatli

Çorum Şekerlemesi is a pastry sweet unique to Çorum, made from a dough of melted butter, powdered sugar and flour, shaped into traditional motifs such as flowers and wheat ears, and lightly baked. Passed down through generations, this treat received geographical indication registration at the end of 2025.

Geographical indication registration

Çorum Şekerlemesi was registered as a mark of origin with the Turkish Patent and Trademark Office on 24.12.2025, registration no. 1809, following an application filed on 08.12.2023 by an individual, Gökçe Uysal. Being registered in the name of a person rather than a municipality makes it a notable exception among Çorum’s registered delicacies. See our geographical indication products page for the full picture.

How it’s made

The base of şekerleme is fat that has been melted and had its water drained off, kneaded firmly with powdered sugar and flour into an elastic dough. Thin pieces are pinched off and shaped, usually into flower or wheat-ear motifs — thinner, finer pieces yield more detailed shapes, while thicker pieces make simpler forms. The shaped dough is baked briefly at a low temperature (around 150°C), with the top never allowed to brown.

The Çorum interpretation

Çorum Şekerlemesi does not fall into the cookie category; it has its own crumbly, melt-in-the-mouth texture. Locals serve it especially at holidays and special occasions alongside tea, and the skill of shaping it is a craft passed from master to apprentice.

Cultural significance

The registration of Çorum Şekerlemesi gives formal protection to the province’s pastry-sweet tradition, and alongside other registered products such as leblebi and simit, enriches the city’s gastronomic identity.

🍳 How to make it

Servings: 6-8 servingsTime: 30 min prep + 15-20 min baking

Ingredients

• 1 part melted margarine or butter (with the water drained off)
• 1.5 parts powdered sugar
• 2 parts flour

Method

1. Melt the margarine and chill it in the refrigerator for a few hours; cut a small slit at the edge and pour off the water that has settled at the bottom.
2. Knead the drained fat thoroughly with the powdered sugar and flour into an elastic dough that holds its shape when rolled.
3. Pinch off thin, long pieces of dough and shape them into traditional motifs (flowers, wheat ears, ribbons).
4. Bake at 150°C for 15-20 minutes, making sure the top never browns.
5. Let cool completely after removing from the oven, then serve.

💡 Tips

• Getting the consistency right takes care: too much fat and the dough can fall apart in the oven, so measure carefully.
• Çorum şekerlemesi differs from a cookie — it isn't crisp, but light and crumbly.

A traditional recipe; quantities and times are approximate and vary by household.

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