ÇORUM

The symbol of Çorum, these roasted chickpeas are prepared through a meticulous double-roasting process in special ovens lasting for days. Famous throughout Turkey, they offer a unique crunchiness and a wood-fired aroma. They are enjoyed plain or coated in various sweet and savory flavors.

A historic palace dish specific to the İskilip district of Çorum, taking about 12-14 hours to cook. It is prepared by slowly steaming rice over meat inside sealed copper cauldrons. It is a highly prestigious dish traditionally served to guests at weddings and major ceremonies.

A traditional winter halva of Çorum made with the magnificent harmony of flour, butter, and dense grape molasses. Known for its unique crumbly texture that melts in the mouth, this dessert is created by blending roasted flour with warm molasses. It has been traditionally served during cold winter nights and festive holidays.