Dishes you should try in Çorum: Çorum Leblebisi (Çorum roasted chickpeas), Çorum Kuru Mantısı (Çorum dried dumplings), İskilip Dolması (İskilip slow-cooked stuffed dish) and Alaca Hingali. This guide also covers the local products to buy and what Çorum is famous for.
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Roasted chickpeas with a registered geographical indication, the symbol of Çorum.
Dumplings (mantı) with a registered geographical indication.
A slow-cooked rice-and-meat dish with a registered geographical indication.
A dough dish with a registered geographical indication.
A dessert with a registered geographical indication.
A börek with a registered geographical indication.
Small pieces of dough filled with minced meat are boiled and served with a yoghurt and garlic sauce. Çorum mantısı is known for its thin dough and generous filling.
Made by soaking stale bread in meat broth and butter. It is one of Çorum's distinctive traditional flavours.
Alaca Borana Yemeği was registered as a protected geographical indication on 1 February 2024 (TÜRKPATENT registration no. 1530). Product group: dishes and soups. Registered by: Alaca Municipality.
Alaca Çılbır Yemeği was registered as a protected geographical indication on 5 August 2024 (TÜRKPATENT registration no. 1624). Product group: dishes and soups. Registered by: Alaca Municipality.
Alaca Yarma Aşı was registered as a protected geographical indication on 22 November 2023 (TÜRKPATENT registration no. 1502). Product group: dishes and soups. Registered by: Alaca Municipality.
Thin dough is cut into squares and boiled. Served topped with yoghurt and sizzled butter, hingel is one of Bayat's traditional flavours.
Dough made from flour, egg and salt is crumbled into the soup. A soup specific to the Çorum region, it is an essential hot dish in the winter months.
A traditional dish in which stale bread is soaked in meat broth and butter. It is one of the distinctive flavours of Çorum cuisine.
Prepared by cooking cracked wheat and meat for a long time and then pounding them. It is the traditional dish of wedding and festival feasts. Indispensable at wedding feasts, keşkek is prepared in a communal spirit.
Filled with cheese, spinach or potato on dough sheets and cooked on a griddle. It is an essential flavour of village breakfasts. Served with ayran, it reflects the traditional Anatolian table culture.
Prepared by boiling cracked wheat and meat for hours and then pounding them, keşkek is the traditional dish of wedding and festival feasts in Dodurga.
Prepared by cooking thinly rolled dough on a griddle, cızlak is served with cheese or potato. It is a traditional bread of the Çorum region.
Prepared by soaking pieces of stale bread in meat broth and adding fried meat on top, tirit is a filling dish often found on Dodurga's winter tables.
İskilip Baklavası was registered as a protected geographical indication on 28 August 2025 (TÜRKPATENT registration no. 1764). Product group: bakery and confectionery products, pastries, sweets. Registered by: İskilip Municipality.
İskilip Su Kabağı Yemeği was registered as a protected geographical indication on 17 April 2026 (TÜRKPATENT registration no. 1841). Product group: processed and unprocessed fruit and vegetables and mushrooms. Registered by: İskilip Municipality.
A type of keşkek specific to İskilip, specific to the Ramadan period, which has received a geographical indication.
A type of pickle specific to İskilip district, which has received a geographical indication.
Kargı Tulum Peyniri was registered as a protected designation of origin on 26 October 2021 (TÜRKPATENT registration no. 933). Product group: cheeses. Registered by: Kargı Municipality.
Pide specific to Kargı, cooked in a wood-fired oven. Its minced meat, kaşar cheese and egg varieties are the district's best-known flavours.
Thin sheets of yufka are filled with walnut, poppy seed or cheese and cooked on a griddle. It is one of the traditional pastries of the Çorum region.
Made by baking dough prepared with flour, oil and sugar in an oven. A traditional Çorum dessert served at festivals and on special days.
A local speciality and one of the best-known foods in the region.
Paddy rice and okra produced in the district, known and preferred throughout the region.
Prepared by cooking cracked wheat and meat for a long time and then pounding them together. In Laçin, it is served as the traditional dish at weddings and festive holiday meals.
A traditional sweet made by sweetening boiled wheat with sugar or grape molasses (pekmez). It is served at celebrations for the birth of a baby.
Prepared by baking thinly rolled yufka dough on a griddle (sac). Served with cheese, potato or minced meat, cızlak is one of Laçin's everyday favourites.
Borani, made from a mixture of yoghurt, egg and mushrooms, is a distinctive soup of the Çorum region. It is often eaten in Mecitözü during the winter months.
Teltel is made by cutting handmade dough into thin strips. It is served with yoghurt or meat broth and is the traditional pasta of Çorum cuisine.
Prepared by boiling and pounding wheat and chicken meat for a long time. With a consistency similar to keşkek, helise is the traditional winter dish of Mecitözü.
Prepared by boiling cracked wheat and meat for a long time and then pounding them together. In Oğuzlar, it is the traditional dish at weddings and holiday meals.
Made by cooking madımak herb, gathered in spring, with bulgur and onion. It is one of the leading local herb dishes of Oğuzlar.
Walnuts are placed between thin layers of yufka, baked in an oven and soaked in syrup. It is the traditional festival sweet of the Çorum region.
Oğuzlar walnuts are known for their thin shell and flavour; local people call them 'a flavour too big for its shell' (kabuğuna sığmayan lezzet).
Prepared by boiling cracked wheat and meat for hours and then pounding them together. In Ortaköy, it is the traditional dish at weddings and holiday meals.
Dough made from flour and egg is crumbled and added to the soup. Oğmaç, a hot dish essential to the winter months, is often found on Ortaköy's tables.
Prepared by baking thinly rolled yufka dough on a griddle (sac). Served with cheese or potato, cızlak is the basic everyday bread of Ortaköy.
Osmancık Domates Kavurması was registered as a protected geographical indication on 3 April 2026 (TÜRKPATENT registration no. 1838). Product group: dishes and soups. Registered by: Osmancık Kaymakamlığı (District Governorship).
Osmancık Kaypak Yemeği was registered as a protected geographical indication on 7 April 2025 (TÜRKPATENT registration no. 1718). Product group: dishes and soups. Registered by: Osmancık Kaymakamlığı (District Governorship).
Osmancık Yaprak İçi Yemeği was registered as a protected geographical indication on 25 June 2025 (TÜRKPATENT registration no. 1750). Product group: dishes and soups. Registered by: Osmancık Kaymakamlığı (District Governorship).
Osmancık Yırtmaç Yemeği was registered as a protected geographical indication on 18 November 2024 (TÜRKPATENT registration no. 1662). Product group: dishes and soups. Registered by: Osmancık Kaymakamlığı (District Governorship).
Rice is the most widely grown agricultural product in the district.
A warm lentil soup served in roadside restaurants in Sungurlu, a favourite of travellers taking a break on long journeys.
Made by simmering pounded wheat and meat for a long time and then pounding it. It is the traditional dish of wedding and holiday tables in Sungurlu.
Prepared by boiling cracked wheat and meat for a long time and then pounding them together. In Uğurludağ, it is the traditional dish at weddings and holiday meals.
Dough made from flour and egg is crumbled and added to the soup. It is served as a hot winter dish on Uğurludağ's tables.
A traditional dish made by soaking stale bread in meat broth and butter. It is often eaten on Uğurludağ's winter tables.
Hattuşa, Yazılıkaya, Alacahöyük and Şapinuva.
The Hittite version of the oldest known peace treaty was found at Hattuşa.
Çorum is known for 6 local dishes, above all Çorum Leblebisi (Çorum roasted chickpeas), Çorum Kuru Mantısı (Çorum dried dumplings), İskilip Dolması (İskilip slow-cooked stuffed dish) and Alaca Hingali. Roasted chickpeas with a registered geographical indication, the symbol of Çorum.
Çorum is known for Çorum Leblebisi (Çorum roasted chickpeas), Kargı Tulum Peyniri (Kargı goatskin-cured cheese) and Hittite heritage. Its best-known sights include Hattuşa (Boğazköy) and Hattuşa Great Temple and Green Stone.
Local products and souvenirs to buy in Çorum include Kargı Tulum Peyniri (Kargı goatskin-cured cheese), Oğuzlar Cevizi (Oğuzlar walnuts), Alaca Camili Kilimi (Alaca Camili kilim) and İskilip Tokmaklı Kağnı (İskilip mallet-fitted ox cart).