Aksaray Sherbet Pita Product Description and Distinctive Features: Aksaray Sherbetli Pide; is baked in a stone oven over oak wood fire, using lor cheese, melted fatty cheese, and a type of moldy cheese called "göğ" within the geographical region. It is topped with butter while still hot, sliced, and served by pouring sherbet over it. The dough of Aksaray Sherbetli Pide is of medium thickness and is thoroughly baked. With a history dating back to ancient times, Aksaray Sherbetli Pide is generally consumed for breakfast but is in demand throughout the day. The use of a filling consisting of three types of cheese, the post-baking application of butter inside and on top, and the serving method with sherbet make it unique to the geographical region, requiring specific production methods and expertise, leading to its association with the geographical boundary. Production Method: The ingredients used in the production of Aksaray Sherbetli Pide dough are as follows: - 1 kg special purpose wheat flour - 500 ml water - 5 g yeast - 50 g salt - 50 g butter All the ingredients are mixed and kneaded until a non-sticky dough is obtained. The dough is then rested for half an hour, covered with a damp cloth, to allow it to ferment.After fermentation, the dough is divided into 5 pieces and rested for 20 minutes. The portions are then rolled out into a pide shape, approximately 1 meter in length and 10 cm in width. The ingredients used in the filling of Aksaray Sherbetli Pide, known as the three-cheese mixture, are as follows: - 150 g lor cheese - 150 g melted fatty cheese (kasar, etc.) - 300 g moldy cheese - 30 g salt The cheeses used in the production of Aksaray Sherbetli Pide are preferably sourced from the villages of Aksaray. The three types of cheese are mixed with salt, pressed, and left in the refrigerator for 24 hours to drain excess liquid. Once the mixture starts to yellow, it is ready for use. The ingredients used in the production of the sherbet for Aksaray Sherbetli Pide are as follows: - 500 g powdered sugar - 500 ml water - 3-5 ml lemon juice Water and powdered sugar are mixed and boiled. After reaching a boil, it is simmered for another half an hour. Lemon juice is added, mixed, and left to cool. Preparation and baking of Aksaray Sherbetli Pide: The previously rolled-out dough is filled with approximately 120 grams of the three-cheese mixture. The edges are folded inwards to seal the filling. Baked in a stone oven over oak wood fire until the top is golden brown, the pide is then taken out of the oven. The tops are cut with a knife, butter is added inside, and then spread on top. The buttered pides are sliced into 5-6 cm lengths and placed on a serving plate. Cold sherbet is poured over them before serving.