Şabanözü Cızlaması

Şabanözü cızlaması is a dough-based product registered as a Geographical Indication by the Türk Patent ve Marka Kurumu on 19.12.2022. The applicant for registration is the Şabanözü Municipality. It holds an important place in the culinary culture of Şabanözü, a district of Çankırı province, and is typically consumed with grape molasses, honey, or jam. The product’s history dates back to antiquity, and all production stages must be carried out within the geographical boundaries of Şabanözü to preserve its distinctive characteristics.

Şabanözü cızlaması is produced using special-purpose wheat flour, water, salt, and liquid oil, and is baked on a metal griddle over a wood fire. The finished product has an average diameter of 50–60 cm, a weight of 400–450 g, and a thickness of 1–2 mm. Its soft and fully cooked texture is achieved by coating the griddle before baking with a mixture of wood ash and water—a process known as “külleme.” This treatment prevents the griddle from overheating, protects the dough from burning, and ensures slow, even cooking. Şabanözü cızlaması can be stored at room temperature for 1–2 days.

The production process of Şabanözü cızlaması consists of the following stages:

• Ground wheat flour and salt are mixed in a deep container.
• Lukewarm water is gradually added while continuously stirring, forming a batter-like dough.
• The oval-shaped griddle intended for baking is coated with a mixture of wood ash and water 1–2 hours before baking and left to dry. This application ensures the cızlama cooks slowly without burning.
• The ash-coated griddle is placed over the stove and heated using a fire made of thin wood branches and pine cones (pir).
• Before baking, the hot griddle is oiled with liquid oil using a special tool called “yağlağaç,” native to the geographical region. The yağlağaç consists of a wooden stick with an absorbent cloth tied to its end.
• The prepared batter is poured onto the hot griddle in portions of approximately 500 ml.
• The dough is spread thinly over the griddle using a rolling pin, allowing slight overhang at the edges.
• The dough is baked for approximately 2–3 minutes until it begins to rise and turns a light brown color.
• The cızlama is flipped using a wooden tool called “bükleğeç,” native to the region, and the other side is baked in the same manner.
• While still on the griddle, one side of the baked cızlama is lightly oiled using the yağlağaç.
• The oiled cızlamas are removed with the bükleğeç and stacked on top of each other on oiled paper or trays.

The geographical boundary of Şabanözü cızlaması is the district of Şabanözü in the province of Çankırı. Due to its historical roots and significant role in local culinary culture, all production stages of the cızlama must be carried out within this geographical boundary to maintain its reputation and distinctive qualities.

Monitoring activities are conducted by a three-member oversight body established under the coordination of the Şabanözü Municipality. This body comprises one expert representative each from the Şabanözü Municipality, the Şabanözü District Governor’s Office, and the Çankırı Provincial Directorate of Agriculture and Forestry. Monitoring is carried out regularly once a year, and may also be performed at any time upon request or in response to complaints.

During inspections, particular attention is paid to the consistency of the dough, compliance with the production method, alignment of the physical properties of the finished product with the description in the registration document, and the proper use of the term Şabanözü cızlaması and its associated geographical indication emblem. The oversight body may consult or engage expert personnel from public or private institutions as needed.