Gumushane Siron Product Description and Distinctive Features: Gümüşhane Sironu is a traditional pastry consumed as a snack, and it is a regional product that can be enjoyed as a hot or cold appetizer according to preference. Production Method: In the production of Gümüşhane Sironu, the composition of the dough preparation is as follows: - 1000 g flour - 0.5-0.6 l water - 5-10 g salt The production of Gümüşhane Sironu involves processing the dough with flour, transforming it into thin sheets (yufka), partially cooking the sheets on specially designed iron plates exposed to an open flame, rolling (folding) them 4-6 times, and cutting them into 1-2 cm lengths. During the baking stage, the bottom of the cooking plate is coated with a clay made from oak wood ashes, approximately 3-5 mm thick. After the clay dries, this plate is used in production. The sheets are baked over an open wood flame. The yufka (thin sheets) should have the following characteristics: - Thickness: Maximum 1.2 mm - Weight: 260-380 g / 100 pieces - Moisture: Maximum 17% - Ash content: Maximum 3% The folded shapes of Gümüşhane Sironu should resemble rectangular prisms, not circles. The obtained sironu pastries are arranged side by side in wide trays in a shaded environment for 1-2 days to dry. When placed side by side, the sironu pastries have a shape resembling a rectangular prism. This product can be stored without spoiling for up to 24 months in a moisture-free environment. When ready to be consumed, the sironu pastries are laid flat on metal trays and heated in ovens. Diluted yogurt or strained yogurt is spread over the sironu pastries in a layer that covers them. On top of this, melted butter and optionally chopped walnut pieces are sprinkled before serving.