Osmancık Malak Tatlısı (Malak Dessert)

Geographical Indicationtatli

Osmancık Malak Tatlısı is a dessert from Osmancık, a district of Çorum province in north-central Turkey. A dough made from flour, water, salt and butter is set over grape molasses, drizzled with butter and topped with walnut kernels.

Geographical indication

The dessert was registered by the Osmancık District Governorship with the Turkish Patent and Trademark Office on 25 June 2025 as a place-of-origin indication (registration no. 1749). The geographical area is Osmancık district of Çorum province, and the certificate requires all production stages to take place there.

How it is made

The certificate describes a process that starts with butter, water and salt. Flour is added slowly and cooked over low heat while being stirred constantly. Once the dough is thick, it is spooned onto a plate. Grape molasses is heated separately and poured over the dough before it boils, followed by melted butter and walnut kernels.

Local use

According to the certificate, the dessert is eaten every day and also served to guests and at engagements, weddings and religious holidays.

Sources

• Turkish Patent and Trademark Office, Geographical Indications Portal, Osmancık Malak Tatlısı, Registration No. 1749 (entry: https://ci.turkpatent.gov.tr/cografi-isaretler/detay/11683; certificate: https://ci.turkpatent.gov.tr/Files/GeographicalSigns/5f06f7ba-9a9c-4146-9d8f-087e9d1f0b8e.pdf)
• Çorum Haber, “Osmancık’ın 3 lezzeti daha coğrafi işaret aldı” (Osmancık’s 3 more flavours receive geographical indication), 6 July 2025. https://corumhaber.net/osmancikin-3-lezzeti-daha-cografi-isaret-aldi

🍳 How to make it

Ingredients

• 1 kg wheat flour
• 1 litre water
• 1 litre grape molasses (pekmez)
• 300 g shelled walnuts
• 200 g unsalted butter (100 g for the dough, 100 g for drizzling)
• 10 g salt

Method

1. Melt 100 g unsalted butter in a deep pot, add 1 litre of water and wait for it to boil.
2. Once boiling, add 10 g salt.
3. Add the flour gradually and keep stirring over low heat for 7-10 minutes, taking care to prevent lumps.
4. When the dough is thick and can be taken up by the spoonful, remove it from the heat and rest it for 3-5 minutes.
5. Spoon the dough, a spoonful at a time, onto a wide plate.
6. In another pan, heat 1 litre of grape molasses and take it off the heat before it boils; pour it over the dough.
7. Melt the remaining 100 g butter and drizzle it over the dough and molasses; sprinkle with walnut kernels and serve.

💡 Tips

• Add the flour slowly and stir constantly so the dough stays smooth. The certificate treats this step as the one that requires skill.
• A thick molasses mixture is used in place of syrup.

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

← All Çorum dishes