Gaziantep Sugared Cheese Pastry Description and Distinguishing Features of the Product: Gaziantep Sweet Cheese Pastry, also known as Antep Sweet Cheese Pastry, is one of the well-known pastries in Gaziantep cuisine. It is prepared using a unique production method specific to Gaziantep, where cheese and sugar are combined. The mastery of the preparation process plays a significant role in the making of this pastry. The fame and recognition of Gaziantep Sweet Cheese Pastry are associated with the Gaziantep province where it is produced. Production Method: Ingredient List for Gaziantep Sweet Cheese Pastry: - 1000-1200 g cheese (preferably half-fat or full-fat cheese produced in Gaziantep without using salt) - 350-500 g white granulated sugar - 3-4 eggs - 50-60 g clarified butter / regular butter - 250-300 g Antep pistachios (optional) Ingredient List for Pastry Dough: - Approximately 50 kg wheat flour - 35 liters of water - 40 g salt - 500 g fresh bread yeast Preparation of Gaziantep Sweet Cheese Pastry: When preparing the filling for Gaziantep Sweet Cheese Pastry, the cheese is thinly sliced or coarsely grated. The sliced/grated cheese is mixed with clarified butter/regular butter and white granulated sugar. Once mixed thoroughly, eggs are added, and the mixture is placed in the oven for baking. Optionally, Antep pistachios can be added to this mixture. The components of the filling used in making the pastry should be mixed just before making the pastry to achieve the desired consistency. The amount of filling for each pastry is approximately 75 grams. For the preparation of the pastry dough, the proportions of the ingredients can be adjusted. About 50 grams of dough is used for each pastry. Fresh bread yeast is dissolved in a small amount of warm water and added to a mixture of flour, water, and salt in a dough mixer or in a food-grade container. This mixture is kneaded for about 10 minutes by machine or by hand. The kneaded dough is covered with a clean and damp cloth, and considering seasonal conditions, it is left to rest for about 30-40 minutes. Small portions of the prepared dough, weighing approximately 150 grams, are shaped into dough balls. These dough balls are arranged side by side after being rounded between both hands. The dough ball is first expanded by hand and thinned to approximately a 20 cm diameter circle. A fluid mixture called "bulamac" is applied to the flat dough. Bulamac is prepared by mixing approximately 500 g of fresh bread yeast, 1 liter of water, and 150 g of white granulated sugar. The yeast in the bulamac should be kept active at room temperature without souring. Ice cubes can be added to the bulamac as needed for cooling. The flat dough with bulamac applied is shaped by pressing with the fingertips of both hands in a row, first in one direction and then in a cross direction. The previously prepared dough, weighing approximately 150 g, is divided into three equal parts. Each part is carefully opened by hand on a floured surface. After opening, approximately 75 g of the prepared filling is placed in the middle of the elongated and oval-shaped dough, and the edges of the dough are folded inward, ensuring that the ends are joined to prevent the filling from leaking. The pastries with the filling are placed in the oven and baked for 10-15 minutes. Gaziantep Sweet Cheese Pastry, or Antep Sweet Cheese Pastry, is served either hot or at room temperature, whole or sliced.