Alasehir Closure Product Description and Distinctive Features: Alaşehir Kapaması / Alaşehir Kapatması is a dish made by filling dough squares, cut to dimensions of 6 x 6 cm or 7 x 7 cm, with a mixture of minced beef ribs and lamb meat, onions, parsley, black pepper, and salt. The filled dough is then sealed in a pouch-like shape and deep-fried in a mixture of clarified butter and sunflower oil. The dish is served by soaking the fried parcels in a mixture of bone broth and clarified butter, accompanied by parsley and yogurt. Alaşehir Kapaması / Alaşehir Kapatması is produced on a daily basis and consumed. The history of Alaşehir Kapaması / Alaşehir Kapatması dates back to ancient times, and it is known as a Tatar dish within the geographical boundary. The specific production method associated with the geographical boundary requires skill, especially in thinning the dough, shaping, and the cooking process. Hence, there is a connection between the geographical boundary and the reputation of this dish. Preparation: Preparation of Dough: Mix flour, water, and salt, knead it into dough, let it rest for about 30 minutes, and divide it into pieces with a diameter of 13-15 cm. Let the pieces rest in sunflower oil for 1 hour to allow the oil to cover the entire surface of the dough. Place the rested pieces on a marble surface measuring 1.20 x 1.50 m. Roll them out with a rolling pin greased with sunflower oil until they become thin sheets of dough. Ensure that the thickness of the oily dough is stretched to 1.5-2 mm by pulling it with hands on the marble surface. Continue thinning until the marble surface underneath the dough becomes visible. After trimming the parts hanging from the sides of the marble, shape the dough into parcels. Preparation of Filling: Combine minced beef ribs and lamb meat with grated onion, finely chopped parsley, black pepper, and salt. Mix and knead the mixture, then let it rest for 30 minutes at 4°C. Cutting Dough and Filling: From the prepared filling, take pieces of 20-25 g (about the size of a walnut) and place them on the oiled dough on the countertop with 6-7 cm intervals. Cut the dough, with the fillings in the center, into squares measuring 6 x 6 or 7 x 7 cm. Close each square by bringing together the corners in sequence over the fillings to form parcels. Place the folded parts on the countertop to prevent the sealed portions from opening.Once the sealing process is complete, arrange all the parcels in a circular shape on a tray, placing them with slight contact from the outer edge to the center. Cooking Parcels: The arranged parcels in the trays are cooked in a mixture of hot oil at 180°C for 5-8 minutes. The frying oil consists of 25% clarified butter and 75% sunflower oil. After cooking, drain excess oil from the parcels using a sieve. The frequency of changing the frying oil is determined to ensure product reliability, considering the physical contamination and darkening of the oil. Keeping Fried Parcels in Tandir Oven: Since Alaşehir Kapaması / Alaşehir Kapatması is consumed hot, it is kept warm throughout the day on a tray on the tandir oven. The tandir oven where Alaşehir Kapaması / Alaşehir Kapatması is placed has a cast iron grill in the center. Preparation of Bone Broth and Clarified Butter Mixture: Broken and washed calf bones are placed in a pot, and an amount of water that covers them is added along with 3% salt. Cook at 90-95°C for 2 hours. After cooking, strain the bone pieces and let them cool. Mix 2/3 bone broth with 1/3 clarified butter. Store the mixture in a container and keep it ready for use, warm, next to the tandir. Final Preparation of Alaşehir Kapaması / Alaşehir Kapatması for Serving: Remove the dough parcels from the tandir oven and place them on a serving plate, pouring the hot bone broth - clarified butter mixture over them several times to allow the parcels to absorb the mixture well. If the mixture is not hot enough, heat it in the center of the tandir oven for a while. On the edge of the serving plate with Alaşehir Kapaması / Alaşehir Kapatması, add yogurt and some chopped parsley. Optionally, serve with spices such as black pepper or red pepper.