Konya Bicakarasi Product Description and Distinguishing Features: Konya Bıçakarası is a unique pie from Konya, prepared with finely chopped beef, tomatoes, and peppers using two knives. The dough of Konya Bıçakarası is rolled out quite thin, with a width of 20-25 cm and a length of 60-65 cm.Konya Bıçakarası holds a significant place in the culinary culture of Konya province. It stands out from similar products due to its size and presentation, bearing characteristics specific to the geographical region where it is produced. Therefore, Konya Bıçakarası is associated with the geographical boundary where it is made. Production Method: For making 1 portion of Konya Bıçakarası, the necessary components and the production method are outlined below. For the Dough: - 140 g white bread flour - 40 g whole wheat flour - 3 g salt - 1 g fresh yeast - 180 g water Filling: - 200 g beef - 80 ml olive oil - 120 g tomatoes - 30 g green peppers - 3 g salt Combine 140 g white bread flour and 40 g whole wheat flour in a bowl. Knead the dough with salt, fresh yeast, and water. Allow the dough to rise for approximately 1 hour.Dice the beef into smaller pieces than cubes, using two knives. Mix the diced meat with olive oil, prepare the marinade a day in advance, and keep it in the refrigerator. Chop tomatoes and green peppers into small pieces. Mix them with the meat and add salt. Further chop the mixture using two knives. Roll out the rested dough thinly, with dimensions of 20-25 cm width and 60-65 cm length, using skilled hands. Spread the prepared filling evenly over the entire dough. Place the dough in the oven without folding the edges and leaving the top open. Konya Bıçakarası is baked in stone ovens with oak wood. The wood is burned on the right side of the oven. The prepared product is first placed near the fire using a wooden shovel. After approximately 2 minutes of cooking in this manner, the product is moved to the left side of the oven to slow-cook. After an additional 10-15 minutes of baking, it is removed using a wooden oven shovel. It is divided into 5 or 6 equal pieces and served on a plate with grilled green peppers. It is consumed hot.