Devrekani Cırık Tatlısı is a traditional dessert from the Devrekani district, known for its distinctive preparation and crispy texture. The dessert is made using a unique method that involves preparing a dough with a thin, liquid consistency. The dough is then hand-squeezed into small pieces, known as “cırık,” before undergoing a two-step frying process. This traditional method ensures the dessert has a unique texture compared to other similar sweets.

The first step involves frying the pieces of dough in hot oil until they turn golden. Once fried, the pieces are removed and left to cool on a tray. Then, they are refried, ensuring that the inside of the dough is fully cooked and leaving the dessert with a firm, crispy texture. This double frying technique is what sets Devrekani Cırık Tatlısı apart, giving it a crunchier, firmer consistency compared to other syrup-soaked desserts.

After frying, the pieces are soaked in cold syrup, which adds a balanced sweetness to the dish. The syrup is absorbed into the crispy dough, enhancing its flavor without making it soggy. This unique combination of textures, with the crunchy exterior and sweet interior, is what makes Devrekani Cırık Tatlısı a regional specialty.

Historically, this dessert was prepared during guest receptions and special occasions in the Devrekani area, particularly in the town center and surrounding villages. It was traditionally made by hand, using family recipes passed down through generations, and was served as a special treat for guests. Over time, Devrekani Cırık Tatlısı has transitioned from a homemade treat to a commercial product and remains an essential part of the region's culinary heritage.

One of the key elements of Devrekani Cırık Tatlısı is the craftsmanship required to make it. The hand-squeezing process, combined with the double-frying technique, requires a high level of skill and experience. The dessert's unique, firm texture and crunch have made it a favorite for locals and visitors alike, contributing to its ongoing popularity in the region.

Today, Devrekani Cırık Tatlısı continues to be widely produced in the region, and its traditional method is still followed, preserving its historical and cultural significance.