Mudurnu Spoon Handle Description and Distinguishing Features of Mudurnu Kaşık Sapı: Mudurnu Kaşık Sapı is a pasta-like pastry unique to the Mudurnu district, prepared by turning dough made from special-purpose (for pastry) wheat flour, along with eggs, salt, and water, into thin sheets (yufka). The thin sheets are then cut into square shapes, and two opposite corners are glued together using a wooden spoon handle.The final touch involves serving it with a mixture made of walnuts, keş (dried cheese), sunflower oil and butter, and/or kaymak. The folding process using a spoon handle within the specified geographical boundary during the preparation of the product has led to its designation as "kaşık sapı" (spoon handle) and its association with the district.Various literature sources mention Mudurnu Kaşık Sapı, noting that it was the subject of cooking competitions in the 1990s, holds significant importance in the district's culinary culture, and is recognized as a product with this name in the region. Production Method: Ingredient List: - Special-purpose (for pastry) wheat flour, - Drinking water, - Salt, - Sunflower oil, - Butter and/or clotted cream (kaymak), - Eggs, - Walnuts, - Keş (dried cheese). On average, for 1 kg of wheat flour, two eggs, two teaspoons of salt, and 100 ml of water are added and kneaded to obtain a thick consistency dough. The kneaded dough is divided with a knife into pieces referred to as "pazı." Approximately 1 kg of dough yields 4 pazı. Pazı pieces are rested for about 30 minutes. When the rested dough has risen adequately, it is torn into pieces and opened to form thin sheets (yufka). The resulting thin sheets are cut into square shapes, approximately 3x3 cm or 4x4 cm. Square-cut yufka pieces are then joined at opposite corners using a wooden spoon handle. Each prepared dough piece in this way is called "kaşık sapı" (spoon handle). The kaşık sapı is boiled in boiling water with added salt for approximately 15 minutes. After boiling, the kaşık sapı is drained using a strainer. In the presentation of boiled Mudurnu Kaşık Sapı, keş (dried cheese), walnuts, and a mixture of sunflower oil with melted butter and/or clotted cream are used. Keş and walnuts are sprinkled on the serving plate. Boiled kaşık sapı is placed on this serving plate. Finally, an optional amount of keş and walnuts can be sprinkled on top, and a mixture of melted butter and/or clotted cream with sunflower oil is poured over them before serving.