Çorum Yırtma Yemeği

Geographical Indicationana-yemek

Çorum Yırtma Yemeği is a traditional dish unique to İskilip, made by cooking grape leaves together with bone-in lamb and cracked wheat. It takes its name from the tradition of tearing the grape leaves by hand during preparation.

Geographical indication registration

Çorum Yırtma Yemeği was registered as a mark of origin with the Turkish Patent and Trademark Office on 17.07.2024, registration no. 1616, following an application filed by İskilip Municipality on 06.06.2023. The registration requires that production take place only within Çorum province, particularly in İskilip district, using grape leaves grown in this specific area. See our geographical indication products page for the full picture.

Four ways of preparing the grape leaves

The dish’s key ingredient, grape leaves, can be prepared and used in four different ways:

• Fresh leaves: picked in May and June and used directly.
• Brined leaves: bundled and blanched in salted water for 2-3 minutes, then packed tightly into jars and preserved with rock salt; soaked in water for 8-10 minutes before use to remove excess salt.
• Frozen leaves: torn by hand and stored in the freezer at -18°C.
• Dried leaves: sun-dried for about a week and then kept in a cool, dark place.

How it’s made

Cubed onion is sautéed in butter and sunflower oil, then the meat, tomato paste and pepper paste are added. Cracked wheat, salt, crushed red pepper and water are stirred in and brought to a boil. The grape leaves are then layered on top of the boiling mixture, the pot is covered, and the dish simmers over low heat for about 30 minutes. It is served topped with chopped dill, with garlic yoghurt as an optional accompaniment.

Cultural significance

Çorum Yırtma Yemeği is strongly tied to regional identity through its frequent presentation at traditional events, festivals and celebrations. It is seen not merely as a source of nutrition but as part of local lifestyle and cultural continuity. It is one of İskilip’s eight geographically indicated products.

🍳 How to make it

Servings: 4-5 servingsTime: ~1 hour

Ingredients

• 0.5-0.6 kg grape leaves (fresh, brined, frozen or dried)
• 250-300 g bone-in lamb (dried or fresh)
• 150-200 g tomato paste
• 50-60 g pepper paste
• 80-100 g onion
• 80-100 g butter
• 100-110 g cracked wheat
• 100-120 ml sunflower oil
• 5-7 g crushed red pepper
• 5-7 g salt
• 20-30 g dill
• Optional: garlic yoghurt

Method

1. Sauté the cubed onion in butter and sunflower oil.
2. Add the meat, tomato paste and pepper paste and continue stirring and cooking.
3. Add the cracked wheat, salt, crushed red pepper and water, and bring to a boil.
4. Once boiling, layer the grape leaves on top, cover the pot and simmer over low heat for about 30 minutes.
5. Sprinkle with chopped dill before serving; serve with garlic yoghurt on the side if desired.

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

← All Çorum dishes