Aksaray Sugar Pastry Product Description and Distinctive Features: Aksaray Şeker Böreği is a syrupy dessert produced using tail fat, butter, margarine, wheat flour, yogurt, eggs, baking powder, and walnuts. The dough, shaped by pressing with a special tool called "kalbur," has pores on its surface, and it is also known as "kalburabastı." The history of Aksaray Şeker Böreği dates back to the Ottoman cuisine, and it holds significant importance in the culinary culture of the region. It is particularly served during special occasions such as holidays, engagement ceremonies, religious events, weddings, etc. Due to its ability to provide a sense of fullness, it is commonly consumed during both iftar (the evening meal to break the fast) and sahur (the pre-dawn meal) in the month of Ramadan. For these reasons, it has become associated with the geographical region. Production Method: In a pot, melt margarine and add butter and 110 g of flour. Constantly stirring, roast until the flour turns pink. In another pot, melt the tail fat, add it to the roasted components, and let it cool. Yogurt, egg, 340 g of flour, walnuts, baking powder, and the cooled mixture are placed in a bowl and kneaded until a dough is obtained with the softness of an earlobe but not too firm. The dough is divided into approximately 25 pieces, each the size of a walnut. The dough pieces are placed on top of a special tool called "kalbur" and pressed, giving them a flat oval shape with a thickness of about 0.5 cm. They are arranged on a baking sheet lined with parchment paper. In a preheated oven at 180°C, bake until cracks form on the surface of the dough and it turns golden brown. Once out of the oven, let it cool to room temperature (20-25°C) and arrange it on a serving plate suitable for pouring syrup. To prepare the syrup, mix white sugar and water in a pot and bring to a boil. Once boiling, add 2 or 3 drops of lemon juice and boil for another 5 minutes. When the syrup, taken off the heat, cools down to 35°C, slowly pour it over the Aksaray Şeker Böreği at room temperature. After waiting for at least half an hour for the syrup to be absorbed, serve.