Çorum

Çorum (ˈtʃoɾum) (Medieval Greek: Ευχάνεια, romanized: Euchaneia) is a northern Anatolian city in Turkey. Çorum is located inland in the central Black Sea Region of Turkey, and is approximately from Ankara and from Istanbul. It is the seat of Çorum Province and of Çorum District. Its population is 269,595 (2022). The city has an elevation of above sea level. Çorum is primarily known for its Phrygian and Hittite archaeological sites, its thermal springs, and its native roasted chick-pea snacks known nationally as leblebi. There is ample archaeological evidence for human presence in the area since the Paleolithic ages. The area prospered during the Bronze Age, with the emergence of the Hittite Empire between 1650-1200 BC. Hattusa, the Hittite capital, was located in the region owing to its inherent geographic protection, and the well-established local economy as supported by the regional Karum system. There is a hypothesis that the Byzantine town of Euchaneia was at or near the site of the modern city, but others place Euchaneia further east, at Euchaita. In Ancient Greek sources, Çorum was known as Niconia (Nikonya), and in the Byzantine period known as Evkaite. The settlement of Çorum proper can be traced only to the 16th century. The name is of unknown origin, and is first attested in Ottoman records, in reference to a Seljuk fortress Çorum Kalesi described by Evliya Çelebi. In the mid 16th century, the fortress was divided into four mahalle or quarters. From 1867 until 1922, Çorum was part of Angora vilayet. The town today is generally tidy and pleasant, with a locally popular countryside. As with most Central Anatolian and inland Black Sea towns, the population is largely conservative, leading to a generally more restricted nightlife that favors dry establishments, although there are some bars, pubs and cafés that offer a mix of contemporary and traditional Turkish folk music. Within the city, there is a good range of shops, cafés and restaurants, with a cuisine that includes a variety of pastries including the nationally-known Çorum Mantısı - a popular dish similar to ravioli that is slowly baked in a brick oven or steamed in a beef broth.