Bursa Tahini Pita Description and Distinctive Features of the Product: Bursa Tahini Pide is a pastry known and consumed in Bursa since the Ottoman period. It is known that tahini was commonly found on tables during the Ottoman period, especially with halva and similar products. This flavor, commonly consumed with various products, has also been used in the making of pide. In Bursa, tahini pide is often referred to as "tahanlı pide." This famous pastry from Bursa is particularly consumed during breakfast, embellishing tables during tea hours, meetings, and various dinner invitations and events. Bursa Tahini Pide, produced by pouring a specially prepared tahini mixture onto leavened dough, has a history of approximately 500 years. The taste and appearance of tahini pide attract not only locals but also domestic and foreign tourists. Almost every family in Bursa, especially on weekends, includes tahini pide on their breakfast table, and citizens coming to Bursa from other cities show great interest in it.In the present day, becoming increasingly popular within the scope of food tourism and for various other reasons, it is one of the flavors that visitors to Bursa do not leave without trying. All the masters skilled in the production of tahini pide have been trained in Bursa. Procedure: The key point in preparing the dough is the dissolution of the yeast. The yeast is dissolved by whisking it with cold water by hand. A small amount of sugar is added during dissolution for the yeast to become active. Once the entire mixture is well dissolved, it is added to the flour. After kneading the dough, it is left to ferment for about 30-60 minutes. After giving round shapes to approximately 100 g portions of the dough, it is left for another half an hour, and a mixture of tahini + molasses + water + sugar is brushed onto the surface. The sugar used is adjusted according to the molasses ratio in the mixture. Sugar for each tahini pide is either mixed into the mixture or sprinkled on top according to preference. Molasses is preferably used to balance the taste of tahini. Water is added by the master's judgment to make the tahini mixture more fluid. The prepared tahini pides are left for approximately 5 more minutes and then placed in the oven after sprinkling a small amount of powdered sugar on top. The pides are baked in a preferably wood-fired stone oven at an average temperature of 200-240 °C for 10-15 minutes. They can also be baked in different ovens at the same temperature. Storage and Packaging: Bursa Tahini Pide, prepared using the classic method for daily consumption, is consumed hot as soon as it comes out of the oven. No preservatives or additives are used in its production. However, products that have undergone shock freezing can be stored for later consumption. For products to be stored frozen, the conditions are as follows: 1. Raw Frozen: Products are quickly shocked at -40 °C and stored at -18 °C. 2. Semi-Cooked: Products are fermented after production and 80% cooked. After cooling to room temperature, they are shock-frozen at -40 °C, packaged, and stored at -18 °C. 3. Fully Cooked: Products are 100% cooked, cooled to room temperature, and shock-frozen at -40 °C. Raw products can be stored for 6 months, while semi-cooked and fully cooked products can be stored for 12 months at -18 °C.Labels on frozen products comply with the Turkish Food Codex Labeling Regulation, indicating whether the product is raw, semi-cooked, or fully cooked, as well as storage temperature and duration.