Sıkma Baklava
Sıkma Baklava (“squeeze baklava”) is a Çorum baklava shaped by rolling thin yufka sheets around a filling of walnuts and twisting them tight. Together with has baklava and gül baklava, it is one of three traditional shapes of the geographically-indicated Çorum Baklavası, registered with the Turkish Patent and Trademark Office. Prepared in a thicker form, it is also known locally as Fos Baklava.
Geographical indication registration
Following an application filed by Çorum Municipality on 23 February 2024, Çorum Baklavası was registered as a mark of origin with the Turkish Patent and Trademark Office on 19 November 2025, registration no. 1791. Announcing the registration, the municipality’s Director of Culture and Social Affairs, Eray Çetinkaya, stated that “Çorum baklavası can be diversified into has baklava, gül burma, and sıkma baklava” — meaning sıkma baklava is not a separate registration but one of three shapes covered by a single geographical indication. The registered dough is made with milk, yoghurt, oil, vinegar, egg, flour and baking powder, brushed with unsalted butter between layers, with walnuts scattered every five layers. See our geographical indication products page for the full picture.
Separately, in Alaca district, Alaca Municipality filed its own application on 28.02.2023 for a different product named “Alaca Sıkma Baklava / Alaca Kocakarı Gerdanı Tatlısı”; according to the Çorum Provincial Directorate of Culture and Tourism’s official list, this application is still pending and is independent of the central Çorum Baklavası registration.
The shaping technique
What sets sıkma baklava apart from has baklava and gül baklava is how the dough is shaped: a thin sheet of yufka, left to dry, is filled with walnuts and twisted tight using a large rolling pin, its length shortened as it is squeezed together. This differs from gül baklava’s technique of cutting a single strip and coiling it into a rose shape — in sıkma baklava the whole sheet is twisted and compressed. The thicker version, known locally as “Fos Baklava,” has a denser, crunchier texture.
Baking
The shaped rolls are arranged on a greased tray, drizzled with melted butter and baked until golden. A syrup made from sugar, water and a few drops of lemon juice is poured over the hot baklava as soon as it comes out of the oven. Like Çorum’s other baklava forms, it is a staple of wedding and holiday tables.
Çorum’s take
Among the three forms of Çorum Baklavası, sıkma resembles burma-style “kocakarı gerdanı” desserts found elsewhere, but the registration file defines it through Çorum’s own dough recipe (vinegar, yoghurt, baking powder) and a twist-and-squeeze technique long practised in the region. Where has baklava is layered flat, gül baklava is cut into strips and rolled into roses, and İskilip baklava is rolled into five distinct shapes, sıkma baklava is set apart by twisting and squeezing the whole sheet.
Sources
- Habertürk / İhlas News Agency — Çorum Baklavası registered
- List of registered geographical indications in Türkiye (Wikipedia) — Çorum Baklavası, Reg. No. 1791, 19 November 2025
- Çorum Provincial Directorate of Culture and Tourism — Geographical Indication Works (Alaca Sıkma Baklava application)
- RayHaber — How Çorum Baklavası is made