Karaman Ilisira Stuffed Description and Distinguishing Features of the Product: Karaman İlisıra Dolması is a type of stuffed dish produced in the Yollarbaşı Village of the Central District of Karaman province. It is made by placing a filling prepared with fatty minced meat, coarse bulgur for pilaf, eggplant, tomatoes, peppers, parsley, onions, pepper, and tomato paste between the eggplants. The dish is then cooked after pouring sauce over it. The sauce is prepared with butter, tomato paste, salt, and water. It is served hot, with garlic yogurt poured over it. In the production of Karaman İlisıra Dolması, dried eggplants are used during the winter months. The name Karaman İlisıra Dolması is derived from the village formerly known as İlisıra, which is now called Yollarbaşı. The bulgur used in making Karaman İlisıra Dolması must be coarse bulgur produced in the Karaman style. In Karaman-style production, wheat is cooked and dried after initial cleaning, then roasted, and both the husk and the grain are removed in stone mills. The color and oval breaking shape of bulgur produced in the Karaman style allow it to closely resemble the natural appearance of wheat. Additionally, bulgur crushed in a stone mill, unlike bulgur crushed in disc and hammer mills, is produced in harmony with the nature of bulgur, preserving its true taste and aroma. Karaman İlisıra Dolması, with its historical roots, holds a significant place in the culinary culture of Yollarbaşı Village in the Central District of Karaman province. It is particularly produced during special occasions such as holidays, weddings, engagements, etc. Therefore, it is associated with the geographical region. Preparation: Eggplants are washed and peeled with stripes. First, they are cut crosswise, and then lengthwise into halves. Each piece is then cut lengthwise, leaving a portion at the bottom, but care is taken not to separate them. They are soaked in salty water for a while. Dried eggplants can be used during the winter months. Onion, pepper, tomatoes, and parsley are finely chopped. Ground meat, coarse bulgur, 70 g of tomato paste, red pepper, salt, and egg are added and thoroughly kneaded.The soaked eggplants are taken out of the water, squeezed, and rinsed thoroughly. Approximately 15 g of the filling is taken and shaped into an oval. It is placed between the eggplants, arranged in a pot with low height but wide diameter. In another bowl, 180 g of strained yogurt and crushed garlic of 1 head are mixed. The well-beaten garlic yogurt mixture is set aside.In a pan, butter is melted, and 35 g of tomato paste is roasted. Salt and water are added to prepare the sauce, and it is poured over the dolmas while hot. Cook on low heat until the bulgur softens. The serving of Karaman İlisıra Dolması is done hot after pouring garlic yogurt over it.