Yanıç
Yanıç is one of the most frequently mentioned yufka-based pastries of Çorum cuisine. It is the local name, within the gözleme and katmer family, for thin yufka dough filled and cooked on a griddle (sac).
What it is
Yanıç is part of the traditional saç ekmeği (griddle bread) culture. Thin yufka dough is rolled out, usually filled with minced meat, white cheese or spinach, folded and cooked on a griddle until golden on both sides. It is made in the village and home kitchens of Çorum, especially on communal baking days when dough is rolled in quantity.
The Çorum interpretation
Yufka and griddle bread are the staple dough culture of rural Çorum, and yanıç is the filled, börek-like form of that tradition. A relative is “pezi” (buttered bread), made by drizzling butter over hot thin yufka. Yanıç is distinguished from plain griddle bread by its filling.
The district-specific preparation known as Alaca Yanıç Böreği was registered as a geographical indication (mark of origin) under the Turkish Patent and Trademark Office, registration no. 1503, dated 22.11.2023, in the name of Alaca Municipality. See our geographical indication products page for details.
Cultural significance
Yanıç carries Çorum’s yufka and griddle tradition into the present. Filling and satisfying, easy to eat at breakfast, at tea time or out in the fields, it is an everyday yet deeply rooted part of the local kitchen.