Beypazarı Stuffed Leaves Product Description and Distinctive Features: Beypazarı Dolması / Beypazarı Yaprak Sarması is a dish made by wrapping a filling prepared with pilaf rice, ground lamb, onions, green onions, parsley, dill, red pepper, black pepper, tomato paste, salt, and lemon juice in the leaves of the Ak Püskül (Ak Büzgülü) variety of vine, which has a thin and veinless structure. Lemon salt, wild sumac, or sour plum pestil can also be used instead of lemon juice. The serving of Beypazarı Dolması / Beypazarı Yaprak Sarması is done with the broth of the dish. The history of Beypazarı Dolması / Beypazarı Yaprak Sarması dates back to ancient times and holds a significant place in Beypazarı's culinary culture. It is served not only in daily meals but also on special occasions such as weddings. Its production is characterized by specific geographical conditions, especially in terms of the thin, tight, and small rolling, and its presentation with a juicy consistency. For these reasons, Beypazarı Dolması / Beypazarı Yaprak Sarması is associated with a geographical region and has gained a reputation. Production Method: The leaves of the Ak Püskül (Ak Büzgülü) variety of vine, cultivated within the geographical boundary, are used in the production of Beypazarı Dolması / Beypazarı Yaprak Sarması. Onions, green onions, parsley, dill, washed and finely chopped rice, lamb, red pepper, red pepper flakes, black pepper, tomato paste, salt, and lemon juice are mixed thoroughly. Instead of lemon juice used to add acidity, 5g of lemon salt dissolved in 50ml of warm water, 100ml of sumac water, or 100g of sour plum pestil can also be used.If brined leaves are used, they are soaked in water overnight to remove excess salt and thoroughly washed. Fresh leaves to be used are blanched for 3-5 minutes in 3 liters of water with 10g of salt added to soften them. Each leaf is taken individually, a portion of the filling is placed on them, and they are rolled tightly, thinly, and to the size of a little finger. The rolled dolmas are arranged in a pot in rows without leaving gaps. Add 100ml of water and 170ml of vegetable oil, then cook over low heat for 15 minutes. Afterward, add 500ml of water and cook over low heat for an additional 30 minutes. Beypazarı Dolması / Beypazarı Yaprak Sarması is cooked for a total of 45 minutes, and it is served with the broth of the dish.