Alaca Cızlağı (Çizlak)

Geographical Indicationhamur

Alaca Cızlağı (known locally as Çizlak) is a traditional dough dish unique to Alaca district of Çorum, made by cooking a liquid batter on a hot griddle or pan. It can be thought of as a thin, porous relative of crepes and gözleme.

Name and geographical indication

The dish takes its name from the sizzling sound the thin batter makes when poured onto the hot griddle or pan. Alaca Cızlağı was registered as a mark of origin with the Turkish Patent and Trademark Office on 01.02.2024, registration no. 1531, following an application filed by Alaca Municipality on 27.02.2023 — registered on the very same day as Alaca Borani.

How it’s made

The basic ingredients of cızlak are wheat flour, water, milk, egg, fresh yeast and salt. These are whisked into a smooth, lump-free batter, left to proof briefly, and then poured in a thin layer onto a heated griddle or wide pan. Once the underside is cooked, it is flipped with a spatula and the other side is cooked as well; the total cooking time is only a few minutes. The hot cızlak is served generously buttered.

The Çorum interpretation

Cızlak belongs to the family of thin pancake-like dishes known in various parts of Anatolia under names such as “cızlama.” The specific method of preparation and ingredient ratios used in Alaca, however, are what the registration file records as giving the product its district-specific character. It is a practical dish, served hot for the pre-dawn Ramadan meal, at breakfast or at tea time.

Cultural significance

Alaca Cızlağı is a home-kitchen tradition made from simple ingredients that nonetheless calls for skill. Its geographical indication registration documents the authenticity of this regional pastry, helping pass it on to future generations.

🍳 How to make it

Servings: 4-6 servingsTime: ~40 minutes (including proofing)

Ingredients

• 2.5 cups flour (~500 g)
• 1.5 cups milk (~250 ml)
• 1.5 cups water (~250 ml)
• 1 small glass fresh yeast (or the dry-yeast equivalent)
• 1 egg
• 1 tsp salt
• Butter, for cooking and topping

Method

1. Crumble and dissolve the fresh yeast in the warm water and milk; add the flour, egg and salt and whisk into a smooth, lump-free, crepe-like batter.
2. Cover and let the batter proof for 15-20 minutes.
3. Heat a griddle or wide pan over medium heat and grease it lightly.
4. Pour a ladleful of batter onto the griddle, spreading it into a thin layer.
5. Once the underside is set and the top turns porous, flip with a spatula; cook both sides for about 3 minutes total.
6. Spread plenty of butter over the hot cızlak and serve immediately.

💡 Tips

• The batter's liquid, crepe-like consistency gives cızlak its characteristic thin texture.
• It gets its name from the sizzling ('cızır') sound the batter makes when it hits the hot griddle or pan.

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

← All Çorum dishes