Bozuyuk Lentil Ravioli Description and Distinctive Features of the Product: Bozüyük Lentil Dumplings are made using green lentils and baked. Originally produced in the villages between the Bozüyük and Söğüt districts, Bozüyük Lentil Dumplings are currently primarily manufactured in Bozüyük, with production also extending across the Bilecik province. In the production of Bozüyük Lentil Dumplings, the Kayı-91 variety of green lentils, specifically cultivated in Bilecik, is used due to its distinctiveness from other green lentil varieties in forming the dough for dumplings. The flour used for the dough must be suitable for dumplings. Dough resistance is a condition dependent on the gluten content in wheat flour. The dough's resistance to elongation should be between 280-350 (BU), elongation ability 150-190 mm, and energy value 90-110 cm². The flour used must have a gluten content of at least 30% and a protein ratio of at least 20%. Kneading the dough made from such flour requires care and experience. Production Method: For the dough: 1 kg wheat flour, 2-3 eggs, water, and 1.2% salt. For the filling: Green lentils, 0.5% dry onion, 0.5% black pepper, 0.3% salt. For the sauce: Yogurt, tomato paste, garlic, butter, chicken broth, or meat broth. Instructions: Depending on the water absorption capacity of the flour, water is added, and a mixture of flour, eggs, and salt is kneaded. Kneading is the most crucial step for Bozüyük Lentil Dumpling dough. If kneading is done by hand, it should take about 15-18 minutes. If kneading is done by machine, the process should continue for at least 12 minutes. Kneading is stopped when the dough becomes slightly harder than the "earlobe softness" described. The obtained dough is rested for about 20-25 minutes. After resting, the dough is divided into pieces the size of a palm, and the thinning process begins. The quantity of the divided dough is not crucial, but the thinness when rolled out is essential. Generally, a thickness of 2-2.5 mm is sufficient. Too thin dough cannot carry the lentil mixture, while thick dough may not cook sufficiently during heat treatment, leaving the product raw.