Çankırı Yoka (İnce) Bread Musk

Çankırı yoka (thin) bread muska is a traditional dish specific to Çankırı province. It is typically prepared during winter, spring, and autumn seasons, especially for morning breakfasts. The distinguishing feature of the product is the folding of thin yoka bread with coarsely ground, roasted, and dried meat from small cheese, shaped into a triangular (muska) form and fried in butter. The product was registered on 03.03.2020 with registration number 488.

The foundation of the product, yoka (thin) bread, is made by rolling a dough of wheat flour, water, and salt into an extremely thin sheet and lightly baking it on a griddle. The prepared yoka bread is filled with coarsely ground, roasted, and dried meat from small cheese, produced within the geographical boundary, placed as the inner filling. The filling may be prepared according to preference using cheese and meat separately or mixed together. After the filling is inserted, the bread is folded using a special technique to prevent spillage, shaped into a triangular muska form, and fried in butter until ready for serving.

The production process of the product consists of two stages: the preparation of yoka (thin) bread and the preparation of the muska.

1. Wheat flour, water, and salt are kneaded to form a moderately soft dough.
2. Small portions are separated from the dough.
3. Each portion is rolled out on a wooden board called yaslıağaç until it becomes extremely thin.
4. The rolled-out sheet is cooked on a griddle heated with dry wood branches, turning it over to ensure even baking.

1. The baked yoka (thin) bread is laid out on a table.
2. A quantity of Küpecik cheese and roasted dried meat is placed on one quarter of the bread.
3. The bread is folded using a special technique to prevent the filling from spilling, forming a triangular muska shape.
4. The prepared muska is fried in a pan over medium heat with a small amount of butter, turning it over until golden brown without burning the top.

The production, processing, and all other stages of Çankırı yoka (thin) bread muska must be carried out within the geographical boundaries of Çankırı province.

Oversight activities for the product are conducted by a monitoring body established under the coordination of Çankırı Municipality. This body consists of three members: one expert each from Çankırı Municipality, Çankırı Provincial Directorate of Agriculture and Forestry, and Çankırı Coffeehouse and Restaurant Owners’ Chamber. Inspections may be carried out at least once a year, and at any time if needed or upon complaint.

During inspections, particular attention is paid to the use of yoka (thin) bread, küpecik cheese, and dried meat, as well as adherence to the methods specified in the production process. Çankırı Municipality, as the registering institution, is responsible for undertaking all necessary legal procedures to protect these rights.