Konya Tandoori Pastry Product Description and Distinguishing Features: Konya Tandoori Borek is a type of pastry produced in Konya, made by placing a filling into the dough prepared with bread flour, water, salt, and fresh yeast, and then baking it in a tandoor (clay oven). The filling is typically prepared with cheese, but optionally, minced meat, cracklings, or potatoes can be used. The cheese used in the filling is usually moldy cheese or fatty sheep cheese. Konya Tandoori Borek is baked in cylindrical tandoor ovens made of food-contact-safe red clay to ensure even baking of the pastry. It has a rich history, holding a significant place in the culinary culture of Konya province. Therefore, it has a distinctive connection with the geographical region in which it is produced. Production Method: For making 6 portions of Konya Tandoori Borek, the required ingredients and production method are outlined below. Ingredients for the Dough: - 800 g bread flour - 400 ml warm water - 42 g fresh yeast - 4 g white sugar - 6 g salt Ingredients for the Filling: - 400 g cheese (moldy cheese or fatty sheep cheese) or 400 g minced meat, cracklings, potatoes - 150 g onions - 2 g black pepper (optional) - 200 g butter (for spreading on top) Preparation of the Filling: Thinly sliced onions are mixed with cheese and, optionally, black pepper. Preparation of Konya Tandoori Borek: 1. In a bowl, mix 100 ml warm water, sugar, and yeast. Cover and let it rest for 15 minutes. 2. Add the remaining ingredients, mix to obtain a soft dough, and let it rest for 45 minutes. 3. Divide the dough into 6 equal parts. Roll out each part with a rolling pin into 20 cm wide sheets. 4. Place about 90 g of filling in the center of each sheet. Fold the right and left sides of the sheets to cover the filling, creating a stuffed pastry. 5. Stretch the stuffed pastry down and up, making it approximately 25-27 cm in length. 6. Attach the prepared stuffed dough to the inner wall of the preheated tandoor. Wet the side facing the fire to prevent burning. 7. During baking, use a metal tool to puncture the surface of the pastry to prevent it from swelling. Bake for approximately 10-15 minutes until the surface is golden brown. 8. Remove the baked borek from the tandoor using a hooked iron tool. Cut the pastry at the joint while still hot. 9. Melt butter and pour it over and inside the borek. Konya Tandoori Borek is served hot.