Konya Kakirdakli Pastry Product Description and Distinguishing Features: Konya Kakırdaklı Börek is a type of pastry produced by placing a filling composed of kakırdak (roasted tail fat), onions, tomatoes, green peppers, parsley, black pepper, and red pepper into the soft dough made with pastry flour, milk, fresh yeast, and white sugar. The dough is prepared with a soft consistency, and the pastry is baked in the oven. The shape of the börek is oval. Konya Kakırdaklı Börek holds a significant place in Konya culinary culture. With its roots dating back in time, it requires a mastery of skills due to its geographically specific production method. Hence, Konya Kakırdaklı Börek is associated with both geographical boundaries and reputation. Production Method: For a 4-person serving of Konya Kakırdaklı Börek, the required components are as follows. For the Dough: - High-quality pastry flour - 250 ml warm milk - 20 g fresh yeast - 250 ml water - 130 g strained yogurt - 130 ml vegetable oil - 10 g white sugar - 1 egg white - 12 g salt For the Filling: - 1 cup kakırdak (roasted tail fat) - 1 onion - 2 tomatoes - 2 green peppers - 1 bunch of parsley - 10 g black pepper - 10 g red pepper The skins of the tomatoes are peeled for the filling. Onion, pepper, tomato, and parsley are finely chopped. Kakırdak and spices are added and mixed.In a mixing bowl, warm milk, fresh yeast, sugar, and a small amount of flour are combined and stirred. After waiting for 10 minutes for the yeast to activate, other ingredients except for flour are added. Flour is gradually added until a soft and slightly sticky dough is obtained. The dough is kneaded and left to rest for 20 minutes.From the risen dough, oval-shaped portions are made, and the prepared filling is placed on top of the portions. The edges of the dough are joined without disrupting the oval shape, creating a long, thin structure. The börek is then brushed with beaten egg. After baking in a preheated oven at 200°C, Konya Kakırdaklı Börek is ready to be served.