Osmancık Irgat Böreği (Farmhand Flatbread Pie)

Geographical Indicationhamur

Osmancık Irgat Böreği is a layered pie from Osmancık, a district of Çorum province in north-central Turkey. Flatbreads are rolled from an unleavened dough and fried one at a time on a griddle with a filling spread between them, each layer being turned over as it cooks, until the pie has seven to ten layers.

Geographical indication

Following an application by the Osmancık District Governorship dated 26 March 2024, the pie was registered by the Turkish Patent and Trademark Office on 31 August 2026 as a place-of-origin indication (registration no. 1893). The geographical area is Osmancık district, and according to the certificate all production stages must take place there.

Name and fillings

According to the certificate, the pie is also known as çevirme börek (“turned pie”) and alt üst börek (“upside-down pie”) because each flatbread is turned and fried after being laid down. The name ırgat (farmhand) is explained in the document by the fact that, in earlier years, it was among the foods given to labourers working in the vineyards of the area. Three fillings are defined: minced meat and onion, egg and spinach, and walnut and onion.

How it is made

In the four-serving recipe given in the certificate, the dough is kneaded from flour, water and salt without yeast, then rested. It is divided into 7-10 balls and rolled out to 20-40 cm across; the flatbreads are cooked on an oiled griddle, preferably over a wood fire. When the first flatbread is browned on one side, the filling goes on top, the second flatbread is laid over it and turned, and so on. According to the certificate, the pie is made for everyday meals and for religious holidays.

Sources

• Turkish Patent and Trademark Office, Geographical Indications Portal, Osmancık Irgat Böreği, Registration No. 1893 (entry: https://ci.turkpatent.gov.tr/cografi-isaretler/detay/11308; certificate: https://ci.turkpatent.gov.tr/Files/GeographicalSigns/26f2e6ac-22cb-4a62-a7a1-e530a637e52a.pdf)

🍳 How to make it

Servings: 4 servings

Ingredients

• Dough: 800 g bread or all-purpose wheat flour, 200 ml room-temperature water, 200 ml lukewarm water, 20 g salt
• Minced meat and onion filling: 500 g minced meat, 100 g dry onion, 10 g salt, 5 g black pepper (optional 30 g parsley, 5 g red pepper flakes)
• Egg and spinach filling: 500 g spinach, 3-4 eggs, 200 g butter, 10 g salt, 5 g black pepper (optional 5 g red pepper flakes)
• Walnut and onion filling: 500 g shelled walnuts, 100 g dry onion, 10 g salt (optional 5 g black pepper or red pepper flakes)
• For brushing the flatbreads: 300 ml cooking oil

Method

1. Knead the flour, salt and water for about 15 minutes into a smooth, glossy, elastic dough; rest for about 30 minutes.
2. Divide the dough into 7-10 equal balls and roll each into a flatbread 20-40 cm across.
3. Prepare a filling: fry the mince for 15-20 minutes and add finely chopped onion rubbed with salt and pepper; or add chopped spinach and seasoning to eggs cooked in butter; or mix chopped onion, ground walnuts and salt.
4. On an oiled griddle or pan (preferably over a wood fire), fry one side of the first flatbread.
5. Put the filling on the browned side, lay the second flatbread over it and turn it over to fry the other side; repeat with all the flatbreads.
6. Serve whole or sliced, preferably hot.

💡 Tips

• The certificate says the flatbreads are preferably cooked over a wood fire.

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

← All Çorum dishes