Bartin Rice Ravioli Product Description and Distinctive Features: Bartın Rice-filled Dumplings, a regional dumpling prepared by rolling out dough as thin as pastry, cutting it into square pieces, and filling it with a rice-based filling. The culinary culture of the Bartın region exhibits diversity. These values continue to exist due to the geographical structure of the region and the influence of human factors. The distinctive features of Bartın Rice-filled Dumplings include rolling out the dough to the thickness of pastry, using rice in the filling, giving the dumpling a purse-like shape by joining the edges, placing them on a greased tray upside down, and frying the outer surfaces of the dumplings until they become firm. In addition to this, after cooking, hot chicken or meat broth is poured over the dumplings, the dish is covered until the dumplings absorb the liquid, and melted butter is poured over them. It can be served plain, with chicken pieces, or with yogurt in three different ways. Production Method: Ingredients: For the dough: - 1 kg wheat flour - 3 eggs - 10 g (1 tablespoon) salt - 500 g lukewarm water For the filling: - 500 g minced meat - 3 onions - 250 g rice - 60 g (1 bunch) parsley - 10 g salt - 10 g black pepper - 100 ml (1 teacup) water - 15 g (1 tablespoon) butter - 20 ml (2 tablespoons) vegetable oil - 3-5 cups of chicken or meat broth (enough to cover the dumplings, depending on the size of the tray) Preparation of the dough: The flour is placed in a bowl for kneading, a well is made in the middle, and eggs are added. Kneading begins after adding water to the dough in 2-3 intervals. When the dough reaches a non-sticky consistency, it is divided into 5 equal parts, rolled into balls, and left to rest by covering the top. Making the filling: Liquid oil and butter are added to a hot pan on the stove, and when the butter melts, diced onions are added and sautéed. After 5 minutes, minced meat, black pepper, and salt are added, and sautéing continues. Washed and prepared rice is added to this mixture, followed by water. After the mixture absorbs the water, finely chopped parsley is added, and the filling is set aside. Making Bartın Rice-filled Dumplings: Each of the rested 5 pieces of dough is rolled out one by one using a rolling pin, using flour to prevent sticking. The dough should be as thin as pastry dough, not as thick as standard dumpling dough. The rolled-out dough is cut into square pieces with a width of 3-4 cm. A teaspoon of the prepared filling is placed in the middle of the cut dough pieces, and opposite corners are joined to give it a purse-like shape. The prepared dumplings are placed on a greased tray upside down and fried on the stove by flipping them over until the outer surfaces of the dumplings become firm. After cooking, hot chicken or meat broth is poured over the dumplings. Using another tray to cover, the dumplings are cooked over low heat until they absorb the liquid. Melted butter is poured over them, and the dish is served according to preference, either plain, with chicken pieces, or with yogurt in a bowl and served hot in portions.