Bursa Cantik Description and Distinctive Features of the Product: Bursa Cantık is a type of flatbread that weighs between 120-150 g. It is made with leavened dough, and approximately 60-65 g of ground beef filling is placed on top of the dough, leaving a 2-3 cm gap around the edges. The edges of Bursa Cantık are prepared thick, while the central part, where the filling is placed, has a thinner layer of dough.Traditionally, Bursa Cantık is baked in a domed stone-based charcoal oven using oak wood. However, it can also be baked in electric ovens. Bursa Cantık, produced for daily consumption, is ideally consumed hot within approximately 15 minutes after being taken out of the oven. It is produced without the use of any preservatives or additives, and it can be preserved for an extended period by shock freezing using appropriate methods.The history of Bursa Cantık dates back to the 1800s. It is traditionally served on ceremonial days such as weddings, mevlit (religious gathering), circumcision ceremonies, henna nights, and funerals in Bursa. It has a production method specific to its geographical region, contributing to its association with a geographical boundary. Production Method: Flour is emptied into the dough mixer, and when the dough kettle starts to rotate, water is gradually added. In a separate bowl, 250 g of fresh yeast is dissolved with 500-600 g of salt and mixed into the dough. The dough is stirred in the kettle for about 20-25 minutes until it reaches the consistency of an earlobe. After kneading, the dough is left in the kettle for 10-15 minutes. Once the dough is ready for cutting, it is taken out of the kettle and left for about another half hour to let itself relax and reach the desired consistency. For the preparation of the filling, beef is ground with clarified butter, onions, and optionally bread. To this mixture, salt, oregano, and optionally black pepper, cumin, and allspice are added. This minced meat mixture is thoroughly mixed in the kettle, and water and tomatoes are added.Circular pieces of dough, approximately 15 cm in diameter and weighing 120-150 g, are prepared. The central part of the dough is thinned by hand, leaving a 2-3 cm gap around the edges, and filled with approximately 60-65 g of the meat mixture before being sealed. Bursa Cantık is traditionally baked in a domed stone-based charcoal oven with oak wood at a temperature of approximately 300-350 °C for about 5 minutes. Oak wood is preferred because it provides a more fiery flame. However, it can also be baked in electric ovens at the same temperature.Once baked, Bursa Cantık is taken out of the oven and brushed with sunflower oil or butter before being served. Storage and Packaging: Bursa Cantık, produced for daily consumption, should be consumed hot within approximately 15 minutes after being taken out of the oven.Bursa Cantık, produced without the use of any preservatives or additives, can be preserved by shock freezing using appropriate methods. The conditions for storing frozen products are as follows: 1. Raw frozen product: It is quickly shocked at -40 °C and stored at -18 °C. 2. Semi-cooked product: After production, it is fermented and cooked up to 80%. After cooling to room temperature, it undergoes a sudden shock at -40 °C, is packaged, and stored at -18 °C. 3. Fully cooked product: It is 100% cooked, cooled to room temperature, and suddenly shocked at -40 °C. Raw products can be stored for 6 months, and semi-cooked and fully cooked products can be stored for 12 months at -18 °C.The labels on frozen products comply with the Turkish Food Codex Labeling Regulation, indicating the product's raw, semi-cooked, or fully cooked status, as well as storage temperature and durations.