Recipe
It is a traditional pastry prepared immediately after the communal cutting of erişte using the imece method, and it takes its name from the pinching motion used to shape the dough. Compared to erişte, the dough for cimcik is rolled out thinner, cut into square pieces, and then pinched into a butterfly-like shape. The shaped pieces are thoroughly dried and stored in cloth bags until consumption.
During preparation, the dried cimcik is boiled in hot water, topped with garlic yogurt, and finished with melted butter poured over it.