Recipe
The preparation of the registered and patented pastry is as follows: For one portion, approximately three handfuls of flour, 1–1.5 cups of water, and one teaspoon of salt are kneaded to a soft, ear-lobe-like consistency, yielding three or four large dough portions (pazı). Each portion is rolled into a thin sheet. The sheets are rolled out to the size of a sini (traditional tray), each layer brushed with butter and stacked. A filling made of one tea glass of walnuts and çörek baharı (local allspice known as Mace) is sprinkled on each buttered layer. The sheets are then rolled into a cylinder and coiled around themselves. The top is brushed with egg and butter, and the pastry is baked in a stone oven. Historically, walnut çörek was made only during holidays, but today it is prepared outside of special occasions as well. Kalecik Çöreği is registered and patented.