Kayseri Ravioli Product Description and Distinguishing Features: Kayseri Mantı is a type of dumpling produced by placing a filling made of raw ground beef, dry onions, thyme, a mixture of red pepper and black pepper, inside small squares of dough prepared with flour, egg, water, and salt, and then sealing them. The dumplings are boiled and served with a sauce made of butter, tomato paste, and red pepper. Optionally, it can be served with garlic or plain yogurt topped with sumac. Each kilogram of Kayseri Mantı contains at least 300 g of filling, with a minimum of 250 g of minced meat in the filling. The presence of thyme in the filling gives it an aromatic flavor. The corners of Kayseri Mantı's dough are sealed without being precisely overlapped. The mantı can be packaged and sold. In this case, after being filled and sealed, the mantı is dried in an oven at a temperature of 160°C and then packaged in a modified atmosphere. Kayseri Mantı has a long history and holds a significant place in the culinary culture of Kayseri. Due to its small size, it has been described with the phrase "Forty mantı in one ox-bone spoon" in the local tradition. The process of rolling out the thin dough and sealing the small-sized mantı requires skill and expertise, contributing to its reputation tied to the geographical region. Preparation of Kayseri Mantı: For the mantı dough, flour, egg, and salt are mixed in a bowl. Water is added gradually, and the dough is kneaded for 15-30 minutes until a soft but not too soft consistency is obtained. After covering it, the dough is allowed to rest for 15-20 minutes. Then, using a rolling pin, the dough is rolled out into approximately 55 cm in diameter and 1-1.2 mm thick circles. The thinly rolled sheets are stacked in specific quantities, taking care not to tear them. Afterward, they are cut into square shapes with a side length of approximately 15-16 mm. Care is taken to prevent the dough from drying during the cutting process. The filling is prepared by mixing minced beef, finely chopped onions, finely chopped thyme, and spices. Each piece of square-cut dough is filled with as much filling as possible. The corners of the dough pieces are sealed without precisely overlapping between the index and middle fingers of both hands, closed by pressing lightly. For machine-closed mantı, the molds are adjusted accordingly. Care is taken not to squeeze the dough and filling too tightly during sealing. If the sealed mantı will not be cooked immediately, they are dried in an oven at 160°C for 20-25 minutes and then packaged in a modified atmosphere. The modified atmosphere used for packaging should contain 70% N2 (nitrogen) and 30% CO2 (carbon dioxide). Packaged products are stored in a cold storage at 0-4 °C.For freshly cooked mantı, preferably fresh thyme leaves can be used. For mantı to be dried, dry thyme leaves are used. Cooking Kayseri Mantı: In a pot, water is boiled in an amount sufficient for 10 servings of mantı. Salt (15-20 g) is added to the boiling water, and mantı is placed in it. To prevent foaming and overflow during cooking, it is simmered for about 15 minutes over low heat. The color of the cooked mantı lightens, and the dough smell disappears. After removing it from the heat, 200-300 ml of cold water is poured over the mantı and stirred. After draining excess water, the sauce is added. Preparing the Mantı Sauce: Butter is melted in a pan, and tomato paste and red pepper are added and mixed. A small amount of water from the mantı can be strained and added to the sauce. The serving of Kayseri Mantı is done hot, pouring the sauce over the mantı and mixing it homogeneously. Optionally, garlic or plain yogurt with sumac can be drizzled on top.