Çorum Su Böreği

Geographical Indicationhamur

Çorum Su Böreği is a layered pastry made by first boiling thin sheets of yufka dough and then baking them stacked in layers — a member of Turkish cuisine’s classic su böreği family that has received geographical indication registration specific to Çorum.

Geographical indication registration

Çorum Su Böreği was registered as a mark of origin with the Turkish Patent and Trademark Office on 11.02.2026, registration no. 1821, following an application filed by Çorum Municipality on 24.01.2024. It thus joined the family of registered products protecting Çorum’s gastronomic heritage. See our geographical indication products page for the full picture.

How it’s made

The core technique of su böreği is boiling thin yufka sheets briefly in boiling water, draining them, and then layering them in a baking tray while soaking each layer in a butter/milk-and-egg mixture. A filling of white cheese or sautéed minced meat is usually spread between two layers. The assembled börek is scored into portions and baked until golden; it is drizzled with butter and served hot.

The Çorum interpretation

While su böreği is known across many parts of Türkiye, the tradition and craftsmanship behind Çorum’s version formed the basis for its geographical indication registration. The börek appears frequently on the city’s wedding, holiday and guest tables, loved in both its cheese and minced-meat versions.

Cultural significance

The registration of Çorum Su Böreği formally documents the city’s pastry-making tradition, and alongside other registered products such as leblebi, kuru mantı and simit, strengthens Çorum’s gastronomic brand.

🍳 How to make it

Servings: 8-10 servingsTime: ~1.5 hours

Ingredients

• 8-10 sheets of börek-style yufka dough
• Filling: 300 g white cheese (or 300 g minced meat, sautéed with onion)
• 3 eggs
• 1.5 cups milk
• 1 cup vegetable oil
• Salt
• Melted butter, for the topping

Method

1. Bring salted water to a boil in a wide pot; boil the yufka sheets one at a time for a few seconds, then transfer to cold water and drain.
2. Whisk the eggs, milk and vegetable oil together to make the soaking mixture.
3. Lay the boiled yufka sheets in a greased baking tray, brushing the mixture between each layer.
4. After laying down half the sheets, spread the filling (cheese or sautéed minced meat), then layer the remaining sheets on top in the same way.
5. Score the top into portions and pour over the remaining mixture; bake at 180°C for 35-40 minutes until golden.
6. Drizzle with melted butter while hot and serve.

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

← All Çorum dishes