Kelkit Ketesi Description and Distinctive Features of the Product: Kelkit Kete is a pastry made from wheat flour, water, salt, sourdough, eggs, butter, and milk. Prepared without any filling and baked in stone ovens, Kelkit Kete has a rich buttery aroma, a golden-brown color, and a round rose shape. The ready-to-bake weight of one Kelkit Kete dough is between 300-320 grams. The dough prepared for Kelkit Kete production is rolled out to the thickness of baklava phyllo, coated with butter, and then shaped into a roll and further into a rose shape. This production method, requiring skill, results in a layered structure of the product, allowing it to crumble in the mouth. The history of Kelkit Kete production dates back in time. In his travelogue, Evliya Çelebi mentioned the famous Kete of Çimen village in Kelkit, which he visited. There are establishments in the region that have been continuing Kelkit Kete production for more than 40 years. Sending Kelkit Kete to village weddings and neighbors as invitations, and offering Kelkit Kete to guests during holidays, reflect the product's place and importance in local traditions. Therefore, Kelkit Kete has a strong connection with the geographical region and its reputation. Production Method: Traditionally produced eggs, milk, and butter from the region are used in the production of Kelkit Kete. The presence of meadows with natural vegetation such as Kelkit Plateau, Ernek Plateau, Çimenli Plateau, Devekorusu Plateau, and Kızılca Plateau within the geographical boundaries allows obtaining high-quality butter, milk, and eggs from animals fed with fresh grass for most of the year. The components used in Kelkit Kete production are as follows: - 1.5 kg wheat flour - 200 g sourdough - 1 L water - 10 eggs - 20-25 g salt - 450-500 ml cow or sheep milk (previously boiled and cooled) - 450-500 g butter - 300-4000 g melted and cooled butter (for greasing the phyllo sheets) Dough Preparation: For preparing the Kete dough, milk, water, butter, sourdough, eggs, flour, and salt are placed in a deep mixing bowl; it is kneaded until it reaches a medium firm consistency and gathers. The dough is covered with a slightly damp cloth and left to ferment at room temperature for about 30 minutes. The rested dough is divided into portions. The ready-to-bake weight of one Kelkit Kete dough is between 300-320 grams. To roll out the dough portions, wheat flour is sprinkled on the counter. The dough portions are rolled out with a rolling pin or a pastry roller to the thickness of baklava phyllo. Greasing and Shaping the Phyllo Sheets: Butter is melted over low heat. The phyllo sheets are evenly coated with melted butter. The buttered phyllo sheets are rolled into a spiral and shaped into a rose. The same process is applied to each phyllo sheet, and after resting for 30 minutes, they are brushed with egg yolk. Baking:Kete dough is baked in a stone oven preheated to 200°C over wood fire until the tops turn golden brown, approximately for about 40 minutes.Kelkit Kete is packaged in food-safe packaging for sale.