Karaman Kirma Pastry Description and Distinguishing Features of the Product: Karaman Layered Pastry is a type of pastry produced in the Karaman province using phyllo dough, non-greasy cottage cheese, yogurt, eggs, and vegetable oil.Due to its origin dating back to the late 1800s with migrants settling within the geographical boundaries, Karaman Layered Pastry is also known as "migrant pastry." The history of Karaman Layered Pastry dates back to ancient times and holds a significant place in the culinary culture of the Karaman province. Hence, it is associated with the geographical region. Production Method: Ingredients: - 500 g phyllo dough - 225 g non-greasy cottage cheese - 360 g yogurt - 2 eggs - 24 ml vegetable oil Production: A sauce is prepared by whisking eggs and yogurt. Phyllo dough is spread on the countertop, and the sauce is applied. Non-greasy cottage cheese, divided into small pieces, is sprinkled at intervals on the phyllo dough. The phyllo dough is gathered from opposite edges, folded in the middle, then cut into 5-6 cm thick slices. These slices are placed on an oiled tray from the outside to the inside. Vegetable oil is added to the remaining sauce, mixed, and poured over the phyllo dough. The tray is gently moved to allow the sauce to penetrate between the layers. Bake in a preheated oven at 180°C until the top is golden brown.Karaman Layered Pastry is served either hot or, once cooled, packaged in food-safe containers.