Kaypak (Osmancık Kaypak Yemeği)

Geographical Indicationhamur

Kaypak is a traditional dough dish unique to Çorum’s Osmancık district, made from a stiff dough of water, flour and salt, rolled out in a circle and cut into small squares, which are then boiled either plain or filled. Its name comes from the local term “kaypak,” used for these hollow or filled pieces of dough.

Geographical indication registration

Osmancık Kaypak Yemeği was registered as a mark of origin with the Turkish Patent and Trademark Office on 7 April 2025, registration no. 1718, following an application filed by the Osmancık District Governorate (C2024/000242) on 6 September 2024. Its geographical boundary is limited to Osmancık district in Çorum province; inspections are carried out at least once a year by a panel of representatives from the District Governorate and the Osmancık District Directorate of Agriculture and Forestry. See our geographical indication products page for the full picture.

How it’s made

According to the technical specification filed with the registration, the dough — water, bread flour and salt — is kneaded stiff, rested in balls, then rolled into a large 60-80 cm circle and cut into 4x4 cm squares. These squares are folded into the triangle or bundle shapes locally known as “kaypak” — left plain, or filled with çökelek, tulum cheese, parsley and pepper flakes. The pieces are boiled in salted water or stock for about 10 minutes, rinsed in cold water, then served hot or cold, topped with tulum cheese, çökelek, yoghurt, walnuts, melted butter, mint and pepper flakes.

Osmancık’s take

Kaypak is served in Osmancık both at everyday meals and at weddings, holidays, gatherings and festivals. Because the firmness of the dough, the way it is cut, the choice of filling and the cooking method all require particular skill, the dish has built a strong reputational link with the district. Neighbouring Amasya has its own dish also called “kaypak” (Amasya Kaypağı/Piruhisi) — a different, separately GI-registered sweet pastry that should not be confused with Osmancık’s savoury, cheese-and-yoghurt-topped kaypak.

Sources

• Turkish Patent and Trademark Office — Geographical Indications Portal, Osmancık Kaypak Yemeği (Reg. No. 1718)
• Osmancık.com.tr — “Osmancık Kaypak Yemeği” receives geographical indication
• Yeşilırmak River Basin Development Union — Çorum’s geographical indication products (list)

🍳 How to make it

Servings: Serves 6Time: ~2 hours (including resting)

Ingredients

• Dough: 600 ml water, 500 g bread flour, 20 g salt
• Boiling liquid: 2 litres water and/or stock, 25 ml sunflower oil, 10 g salt
• Optional filling and topping: 300 g tulum cheese and/or çökelek (dry curd cheese), 300 g yoghurt, 200 g walnuts, 100 g butter, dried or fresh mint, parsley, red pepper flakes

Method

1. Knead water, flour and salt into a stiff, elastic dough; divide into balls, cover and rest for about 30 minutes.
2. Roll each ball into a 60-80 cm circle and cut into 4x4 cm squares.
3. Leave the squares plain, or fill with çökelek/tulum cheese, parsley and pepper flakes, then fold into a triangle or bundle shape, pinching the edges shut.
4. Rest the shaped pieces for another 60 minutes.
5. Bring water or stock to a boil in a separate pot with sunflower oil and salt; drop in the kaypak and simmer for about 10 minutes.
6. Drain and rinse in cold water, then transfer to a serving plate.
7. Top with tulum cheese, çökelek, yoghurt, walnuts and melted butter as desired, garnish with mint, parsley and pepper flakes, and serve hot or cold.

💡 Tips

• A stiff, elastic dough keeps the kaypak firm once boiled.
• Shaped kaypak that won't be cooked right away can be frozen at -18°C.

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

← All Çorum dishes