Alaca Yanic Pastry Product Description and Distinctive Features: Alaca Yanıç Böreği is a pastry produced in the Alaca district of Çorum province, prepared by baking a dough made with wheat flour, water, and salt with various fillings. It is a yeast-free pastry.In the preparation of the product, the filling includes ingredients such as cheese, minced meat, spinach, tomatoes, parsley, green peppers, onions, salt, black pepper, and red pepper flakes. Alaca Yanıç Böreği is produced and presented to consumers with various fillings such as cheese, cheese with parsley, minced meat, tomato-onion, and spinach, depending on the desired filling. Alaca Yanıç Böreği, which holds a significant place in the culinary culture of the Alaca district in Çorum province, is not only consumed in daily meals, especially during breakfast, but is also served during special occasions such as weddings, holidays, and festivals.The preparation and cooking stages of Alaca Yanıç Böreği vary in terms of components used and the production method, requiring a skilled hand. Particularly, achieving an even cooking on both sides of the pastry and mastering the preparation of the filling are crucial. For these reasons, there is a strong association between Alaca Yanıç Böreği and the Alaca district in Çorum province.Alaca Yanıç Böreği is cooked in food-grade pans and/or griddles. This ensures the best flavor and homogeneous cooking of the product. Preparation of Alaca Yanıç Böreği: In a sufficiently large bowl, flour, salt, and water are added to create a homogeneous dough, which is kneaded thoroughly for an average of 15 minutes. After kneading, the dough should have a shiny appearance, be soft, smooth, non-sticky, and elastic. The kneaded dough is left to rest for approximately 1 hour for fermentation. From the rested dough mass, 6 equal pieces are cut to create dough balls. For smaller Alaca Yanıç Böreği, the dough mass can be divided into 12 equal pieces to make smaller dough balls. The rolled dough balls are left to rest for an additional 15 minutes for dough fermentation. For the cheese and cheese-parsley filling, the necessary components are mixed well to obtain the filling.For the minced meat filling, the required components are mixed and sautéed for an average of 15 minutes to obtain the minced meat filling.For the tomato-onion filling, the required components are mixed and sautéed for an average of 15 minutes to obtain the tomato-onion filling.For the spinach filling, the required components are mixed and sautéed for an average of 15 minutes to obtain the spinach filling. Afterward, the rested dough is rolled thinly into circular shapes with a diameter of 20-40 cm, depending on the size of the dough balls. Half of the rolled dough is filled with the desired filling. The other half is folded over the filling, creating a crescent shape. The edges of the dough are pressed together by hand to ensure they stick and do not open.