Aksaray Tahini Product Description and Distinguishing Features: Aksaray Tahinlisi is a type of flatbread produced by baking a dough made from special-purpose wheat flour, bran wheat flour, dry yeast, white granulated sugar, water, tahini, and butter/olive oil. The dough is filled with a mixture of tahini, olive oil, and butter, then baked in a stone oven. Before baking, the surface is also coated with the tahini mixture. The dough of Aksaray Tahinlisi is rolled out in a flat sheet, rolled into a spiral, divided into portions, and baked in a round shape. Aksaray Tahinlisi is a part of the culinary culture of Aksaray province with a history dating back to ancient times. Due to its satiating quality, it is especially preferred during the Ramadan month and for pre-dawn meals (sahur). The preparation of the dough, rolling out the sheets, and giving it its unique shape require a skillful touch. For these reasons, it has become associated with a geographical region, earning it a reputation. Method of Production: Dry yeast is poured into half a cup of water and stirred. The flours are placed in a mixing bowl, a well is made in the center, and milk, water, tahini, powdered sugar, oil, and the liquid yeast are added. The mixture is kneaded well. Once the dough reaches a non-sticky consistency, it is covered with a damp cloth and left to rise in a warm place for 30-40 minutes. After the dough has risen, it is divided into 6 equal pieces, placed on a tray dusted with flour, and covered with a damp cloth. The first piece is rolled out with a rolling pin to the thickness of a dumpling sheet. The prepared tahini and oil mixture is spread over the sheet, and it is rolled into a spiral shape starting from one end. The other pieces are rolled out and shaped into rolls in the same way. After resting for 10-15 minutes, the rolled sheets are individually rolled into a helical shape and placed on a greased tray, pressing down on the top to achieve a thickness of approximately 0.5-1 cm. The tops of the flatbreads are coated with the tahini and oil mixture, and they are baked in a preheated stone oven at 190-200°C. Aksaray Tahinlisi is ready for serving when the tops are golden brown. Optionally, it can be sprinkled with powdered sugar while still hot before consumption.