Katık Dolması
Katık Dolması is a dolma dish often prepared in Çorum cuisine during Ramadan, made by stuffing dried eggplants and peppers with a filling of minced meat, rice, onion and spices, then simmering them in a tomato-paste sauce. What sets it apart from other dried dolmas is that the cooked dolma is served with warm yoghurt poured over the top.
Where the name comes from
In the local dialect, “katık” is used to mean yoghurt — the same logic appears in the broader Anatolian tradition of “katıklı dolma,” found in various regions: the dolma is completed by the yoghurt (katık) poured over it. This naming pattern also appears in Bitlis and Muş’s own katıklı dolma traditions; Çorum’s katık dolması is a regional take on this wider tradition, with its own choice of ingredients and cooking style.
How it’s made
Dried eggplants and peppers are soaked until softened, then stuffed with a filling of minced meat, rice, onion and spices, and simmered slowly in a tomato-paste sauce. The defining touch is that the cooked dolma is finished with a generous pour of yoghurt at serving time. The result is a filling main course balanced by the freshness of the yoghurt.
Çorum’s take
Katık dolması is a favourite of Çorum’s iftar tables and guest meals. Where İskilip dolma is made with meat and coarse bulgur, slow-cooked for weddings and holidays, katık dolması is built on dried vegetables and yoghurt — a lighter, slightly tangy dolma more suited to everyday meals and Ramadan.