Maras Bun Description and Distinguishing Features of the Product: Çörek (Turkish pastry) is a type of food produced and consumed in various regions of Turkey, distinguished by its ingredients and preparation technique. Maraş Çöreği, on the other hand, is a regional food specific to Kahramanmaraş, characterized by its unique ingredients and preparation technique. Maraş Çöreği is particularly prepared and consumed intensively by the people of Kahramanmaraş, especially during the Ramadan months. Initially, the dough was prepared individually for household consumption and baked in ovens. Over time, it became available for sale in bakeries and pastry shops. For the past 30 years in Kahramanmaraş, it has been commercially produced in establishments and offered for consumption by the people of Kahramanmaraş. The key features of Çörek include baking in a stone oven, rolling out the dough balls with a grooved beechwood rolling pin, and ensuring that the dough balls are rolled out to a maximum of 15 cm. The dough balls can also be rolled out into smaller sizes based on customer preferences. The grooved (toothed) beechwood rolling pin has a width of 8 cm, length of 33 cm, groove depth, and groove spacing of 0.5 cm, and it is a type of rolling pin made from beechwood by the craftsmen of Kahramanmaraş. The grooved beechwood rolling pin is primarily produced in Kahramanmaraş. Production Method: Maraş Çöreği is made from flour, water, margarine, fresh yeast, salt, and cumin. The components, when turned into dough, are then shaped into approximately 110-gram balls. The Maraş Çöreği dough balls are rolled out using a grooved beechwood rolling pin, with a maximum diameter of 15 cm, groove spacing of 0.5 cm, and groove depth of 0.5 cm. This process creates small square patterns on the dough surface, with an average thickness of 2 mm, and they are baked in stone ovens over oak wood fire. After baking, the thickness becomes approximately 8 mm. Maraş Çöreği Preparation: Ingredients used: 10 kg flour, up to 4 kg margarine, 120-130 g salt, 20-30 g cumin, 250 g fresh yeast, 4 liters of water. Flour: The flour used in Maraş Çöreği is referred to as regular bread flour, made from common wheat. Water: The water used in dough production should be drinkable, high-quality drinking water. Margarine: Vegetable margarine used in baklava production should be used. Fresh Yeast: The yeast used in production should be fresh. Salt: Salt used for flavor and aroma should be of edible purity and cleanliness. Cumin: Cumin used should be of edible purity and freshness. Initially, water, salt, yeast, and cumin are mixed in a kneading pot until a uniform mixture is formed. Then, margarine is added to this mixture, and the mixing process continues. Finally, all the flour is added to the resulting mixture, and kneading is done until a smooth surface is formed in the dough (10-15 minutes). The prepared dough is shaped into approximately 110-gram balls by the hands of craftsmen after a 5-10 minute rest. While in this state, the dough balls are left to rest for an additional 10 minutes before being opened and baked. The rested dough balls are rolled out with a grooved beechwood rolling pin to create small square patterns on the dough surface. To prevent the dough from rising or doming during baking, the surface of the dough is struck with the tip of the rolling pin at several places. The dough is then baked in a preheated stone oven over oak wood fire at approximately 250 °C until a unique golden cream color is achieved (3-5 minutes). After baking, the Maraş Çörekleri are left to cool on wooden grates. They can be consumed either warm or cold, according to preference.