Corum Dried Ravioli Product Description and Distinctive Features: Çorum Dry Manti is produced by placing a minced meat filling inside a dough prepared with flour, salt, eggs, and water. The dough is cut into circular shapes, filled with the minced meat mixture, and folded to form a "6-8 eared" shape. It is typically fried in copper trays and cooked by adding a tomato paste-based sauce. The history of Çorum Dry Manti dates back approximately 200 years and holds significant importance in the culinary culture of Çorum province. It has a unique production method specific to the geographical region, and it is particularly present on iftar tables during the Ramadan month. Hence, there is a connection between geographical boundaries and reputation. Production Method: The components used in the production of Çorum Dry Manti are as follows: For the dough: - 2 kg wheat flour (Type 1) - 1 egg - 25 g salt - 800 ml water For the filling: - 1 onion - 500 g minced beef (half fat, preferably sourced from the geographical region) - 5 g black pepper - 5 g red pepper flakes - 4 g salt Onions and minced meat are sautéed. Then, salt, black pepper, and red pepper flakes are added, and optionally, chopped parsley can be used instead of onions to prepare the filling.The dough is kneaded by mixing flour, egg, salt, and water until a firm dough is obtained. The dough is divided into 700-800 g pieces, covered, and rested for about 1 hour. After resting, the dough is rolled out to a thickness of 1 - 1.2 mm using a rolling pin with a diameter of 2 cm. Circular pieces are cut from the rolled-out dough with a diameter of 5.5 - 6.5 cm. The minced meat filling is placed on the circular dough pieces, folded to form a "6-8 eared" shape with an empty space in the middle. The tray is greased with butter. The manti, with the flower-shaped parts (folded parts) facing down, is arranged in the tray. The tray is placed on low heat, and the manti is slowly fried for about 30 minutes by turning the tray. The manti is then transferred to a larger tray with the folded parts facing upwards, and the same process is repeated for another 15 minutes. A mixture of tomato paste (10-12g), butter (15g), bone broth (30g), and salt (5g) is poured over Çorum Dry Manti, and it is cooked on low heat for approximately 10 minutes for trays of 33-40 cm. For portions of Çorum Dry Manti weighing approximately 200g, a mixture of tomato paste (5g), butter (10g), bone broth (15g), and salt (2g) is poured over, and it is cooked on low heat for about 5 minutes.Çorum Dry Manti is served in approximately 200g portions, accompanied by garlic yogurt.