Caramursel Stuffed Simit Description and Distinctive Features of the Product: Karamürsel Simit Dolması is a bakery product produced in the Karamürsel district, characterized by a long bagel shape and made with wheat flour, water, salt, and yeast. It is baked in a stone oven without allowing the color to turn brown. The preparation involves stuffing it with a filling, and then it is sequentially dipped in milk-water and egg-milk mixtures. Finally, it is fried in butter. It is also known as "dolmalık pide" within the geographical boundary. Before baking in the stone oven, a mixture of wheat flour and bran is applied to the surface of the dough of Karamürsel Simit Dolması. It is taken out of the oven while the surface is still light in color, without allowing it to brown. The history of Karamürsel Simit Dolması dates back to ancient times and holds significant importance in the culinary culture and traditions of the Karamürsel district. It is particularly present on suhoor and iftar tables, establishing its connection to the geographical boundary. Production Method: For Karamürsel Simit Dolması, 50 kg of wheat flour, 40 liters of water, 600 g of salt, and 500 g of yeast are placed in a bowl and kneaded for 25 minutes. The dough is then allowed to rest for 30 minutes to allow it to ferment. Once fermented, the dough is divided into 400 g pieces, rested for an additional 30 minutes, and then rolled into a long bagel shape with a diameter of 50-60 cm. Before baking, the dough is coated with a mixture of wheat flour and bran. In a stone oven, it is baked at 320°C for 4-5 minutes. After removing the long bagels from the oven, they are divided into desired-sized pieces, and each piece is cut lengthwise. The filling can be prepared in various ways, such as with cheese, sourdough-parsley, minced meat, cheese, sausage, etc. For the cheese filling: 300 g of fatty cheese, produced from cow's milk and locally known as "kırık peynir," is used.For the sourdough-parsley filling: 300 g of sourdough, obtained by adding lemon or vinegar to cow's milk and locally known as "ekşimek," is mixed with 35 g of parsley. In a bowl, 200 ml of milk and 200 ml of water are mixed. The filled bagel pieces are dipped into this mixture and squeezed by hand to prevent them from opening. In another bowl, an egg is whisked with half a cup of milk. The filled bagel pieces are then dipped into this mixture and fried in a pan with melted butter on both sides.The dish can be served plain or with salad, parsley, tomatoes, etc.