Konya Crispy Ravioli Product Description and Distinguishing Features: Konya Kıtırlı Mantı is prepared by first cooking dough made from flour, egg, water, and salt in a pan. After cutting the cooked dough into small squares, it is boiled with boiled green lentils, and then a sauce made of yogurt, garlic, and salt is added. Some of the dough, previously separated from the dough cooked in the pan, is thoroughly roasted in butter and placed on top of the sauced dough. After sprinkling with red pepper and black pepper, it is served hot. Konya Kıtırlı Mantı holds an important place in Konya's culinary culture. It has a long history and requires skill in its specific production method related to geographical boundaries. Therefore, Konya Kıtırlı Mantı has a connection to geographical boundaries and regional reputation. Production Method: For the Dough: - 200 g wheat flour - 600 ml water - 4 g salt - 1 egg For Cooking: - 200 g boiled green lentils - 1.2 liters water - 4 g salt For Kıtır (Crunchy Topping): - 5 tablespoons of dough (from the previously prepared square-shaped dough) - 50 g butter For the Sauce: - 200 g strained yogurt - 1 garlic clove - 4 g salt Mix flour, water, salt, and egg, knead the dough, and roll it out with a rolling pin. Cook the obtained thin sheet in a flat-bottomed hot pan until it becomes slightly firm. Cut the cooked dough into small squares, and set aside about 5 tablespoons for preparing the crunchy topping. Boil the remaining square-shaped dough with salt in 1.2 liters of water with boiled green lentils for 5 minutes. Mash garlic with salt in a bowl, mix it with strained yogurt to create a creamy texture. Add this mixture to the boiled dough and green lentils. Roast 5 tablespoons of square-shaped dough in butter to prepare crunchy toppings. Add the roasted crunchy dough to the sauced mixture, sprinkle with red pepper and black pepper. The serving of Konya Kıtırlı Mantı is done while it is still hot.