Kayseri Tray Ravioli Product Description and Distinctive Features: Kayseri Tray Dumplings are produced by placing minced meat filling inside square-cut dough, sealing it with a unique method, baking it in the oven, and then drizzling sauce over it and cooking it on the stovetop. Kayseri Tray Dumplings have a rich history that dates back to ancient times and hold a significant place in Kayseri's culinary culture. The production of this dish involves specific conditions related to the geographical region, creating a connection between the product and its geographic boundary. Making Kayseri Tray Dumplings: In a deep bowl, flour, water, salt, and egg are combined and kneaded to obtain a soft dough. After letting the kneaded dough rest for 15-20 minutes for smoothness and easy rolling, it is lightly floured on the countertop and rolled out with a rolling pin to a thickness of 0.3-0.5 cm. It is then cut into square pieces with dimensions of 3 x 3 cm, and each piece is filled with 8-10 g of minced meat filling in the center. The dough pieces are folded in half, with the edges meeting, ensuring that the minced meat filling stays in the middle. When the edges of the dough are sealed, the minced meat filling should remain exposed in the center and on top. After preparing and sealing all the dough pieces in the same way, the dumplings are arranged in a buttered tray, with the minced portions facing upwards, placed vertically in rows without leaving any gaps. A mixture of oil is drizzled over the dumplings, and the tray is placed in a preheated oven at 230 °C for 3-5 minutes. After baking at 180-200 °C for 25 minutes, the tray is allowed to cool for 15-20 minutes at room temperature. Then, a hot tomato paste sauce is drizzled over the dumplings, and the tray is cooked on the stovetop for 5-6 minutes over medium heat. Kayseri Tray Dumplings are served hot in the tray with yogurt sauce on top. If Kayseri Tray Dumplings are vacuum-sealed in a modified atmosphere after baking and cooling, they have a shelf life of 2 months. If vacuum-sealed and shock-frozen at -18°C, the shelf life extends to 6 months. Vacuum-sealed packages should be stored in refrigerators.