Eskisehir Cigboregi Description and Distinguishing Features of the Product: Çiğbörek is a type of pastry obtained by preparing a dough consisting of flour, water, and salt, allowing it to rest, and then rolling it out into small pieces (balls). It is filled with a mixture of minced meat, onion, salt, water, and black pepper, and cooked in hot oil. Production Method: The quality of the flour used in the production of Çiğbörek is crucial, as it significantly influences the appearance and taste of the pastry. Therefore, two types of flour are used in the dough of Çiğbörek in specific proportions. The dough is prepared by mixing 70% pastry flour and 30% bread flour. With 10 kg of the specified flour, 3400 g of water, and 200 g of salt, a firm dough is kneaded. The prepared dough is first shaped into one-kilogram strands. These strands are rested at room temperature (20-22 degrees Celsius) for 25-30 minutes. Afterward, 50 g portions are made from the dough and rested for another 25-30 minutes. The rested dough portions are rolled out with a rolling pin to a diameter of 20 cm and a thickness of one millimeter. Preparation of the Filling The filling is prepared by mixing 5 kg of lean minced meat, 5 teaspoons of black pepper, 5 teaspoons of salt, 2000 g of boiled onions, and 500 g of water. Each Çiğbörek dough portion weighs 50 grams, and 25 grams of filling are added to the 20 cm diameter rolled-out Çiğbörek sheets. Making Çiğbörek The prepared filling is placed on one half of the circularly rolled-out dough in a thin layer using a tablespoon (25 grams). The other half of the dough is folded over the side with the filling. The edges are sealed by cutting them with a closing serration to prevent the filling from leaking out. The sealed edges give the pastry a crescent shape. Cooking Çiğbörek The prepared Çiğbörek is deep-fried in a steel pot with sunflower oil heated to 160-170 degrees Celsius. The frying process involves flipping the Çiğbörek to fry both sides until they turn golden yellow. This frying duration is around 25-30 seconds for each Çiğbörek. The fried Çiğbörek is removed from the steel pot after draining excess oil. Serving Style Çiğbörek is served hot in portion-sized boat plates. Each portion consists of 5 pieces, and 1.5 portions include 8 pieces of Çiğbörek. No fork or knife is used in serving Çiğbörek, and it is eaten by hand.