Hedik
Hedik is a traditional dish listed among Çorum’s “famous desserts” by the Çorum Provincial Directorate of Culture and Tourism, made from whole, unground cracked wheat.
How it’s made
According to the official source, Hedik is made by mixing whole, unground cracked wheat with a little chickpea and bean, then cooking it to a thick, soup-like consistency; grape molasses is added and walnuts are sprinkled on top. The source describes Hedik as “a kind of molasses aşure.”
A local variant
According to its own culinary record, the village of Üçköy in Çorum’s central district describes Hedik as made from whole wheat or corn, calling it an important food for winter evening gatherings; in this version only walnuts are added on top, with no mention of the chickpea-bean-molasses mixture. This small discrepancy between sources suggests Hedik may be prepared in either a plainer or a richer form depending on the village.
Cultural context
Hedik stands out as a dish prepared and shared during the winter months; according to the Üçköy record, it is an indispensable treat for winter evening conversations.
Sources
- Çorum Provincial Directorate of Culture and Tourism — “What to Eat?” (corum.ktb.gov.tr)
- Gastronomi Dergisi — “Çorum Cuisine, Bearing the Traces of a Five-Thousand-Year-Old Culture”, Reha Tartıcı, 20.09.2021
- Çorum Üçköy Village Association — “Our Dishes” (corumuckoy.com)