Kayseri Fat Ravioli Product Description and Distinctive Features: Kayseri Oil Dumplings are produced by rolling out dough made from bread wheat flour or whole wheat flour, yogurt, salt, milk, olive oil, white sugar, dry yeast, and eggs. The dough is cut into 6-8 cm squares, filled with minced meat mixture, folded in a flower shape, and then deep-fried. It is served hot with a topping of tomato paste sauce and garlic yogurt. The minced meat mixture is made from raw minced meat. After being deep-fried, Kayseri Oil Dumplings are left to rest for 10 minutes and then packaged in a modified atmosphere. This modified atmosphere consists of 70% N2 (nitrogen) and 30% CO2 (carbon dioxide). It is created by introducing or removing gases such as oxygen, carbon dioxide, nitrogen, and ethylene from the environment in which the food product interacts during storage, transportation, and packaging. If stored in a refrigerator in its packaged form, the product has a shelf life of 6 months. Kayseri Oil Dumplings have a rich history that dates back to ancient times and hold a significant place in the culinary culture of the Kayseri province. The production method is specific to the geographical region, leading to a connection between the product and its geographic boundary. Preparation of the Minced Meat Filling: In a deep bowl, minced meat, salt, red pepper, and finely chopped parsley are mixed and kneaded by hand until a homogeneous mixture is obtained. The minced meat filling for Kayseri Oil Dumplings is used raw without being cooked.Preparation of the Tomato Paste Sauce:After heating olive oil in a pan, tomato paste is added and sautéed for a few minutes. Then, grated tomatoes are added, and sautéing continues. Once the sauce reaches a boil, it is removed from the heat. Only olive oil is used in the preparation of the tomato paste sauce to prevent it from solidifying when poured over the dumplings. Kneading and Rolling Out the Dough: Yeast is activated in a deep bowl with sugar and milk, and then egg, olive oil, salt, and yogurt are added and mixed. Flour is gradually added, and the mixture is kneaded until a soft dough that does not stick to hands is obtained. The dough is covered and left to rise at room temperature for about 30 minutes, until it doubles in size. The risen dough is divided into two large portions, placed on a floured surface, and rolled out with a rolling pin or a dough roller to a thickness of 0.8 - 1 cm. Using a knife or a dough cutter, square pieces with dimensions of 6 - 8 cm are cut, and about 10 - 12 g of minced meat filling is placed in the center of each square dough piece. The square-shaped dough is then folded, bringing together the middle parts of the opposite sides to enclose the minced meat filling inside. The remaining two sides are also folded over the middle section where the other sides have been sealed, giving the dough a flower-like shape. To prevent the filling from leaking out, the sides where the dough is sealed need to be browned first. Therefore, these parts are placed in hot oil with the sealed side facing down and fried on both sides. Once the frying process is complete, Kayseri Oil Dumplings are removed from the oil and served hot with a topping of tomato paste sauce and garlic yogurt.