Nigde Tahini Description and Distinctive Features of the Product: Niğde Tahinlisi is a bakery product that has been produced in the Niğde province for many years, especially in the central district, and is consumed particularly during the month of Ramadan. It comes in two varieties: plain and sweet. The production of Niğde Tahinlisi, requiring expertise, has made a name for itself in the Niğde province with its unique production style. In the preparation of Niğde Tahinlisi, the dough to be used is rolled out on the arm in accordance with the production technique, tahini and sugar are spread manually onto the dough, and it is then rolled by hand in a manner consistent with the production technique to be ready for baking. In the production of Niğde Tahinlisi, all processes except kneading the dough are done manually without the use of machines. The sugar used in the production of Niğde Tahinlisi should be derived from sugar beets. Both plain and sweet varieties of Niğde Tahinlisi can be baked in wood-fired, gas, or electric ovens. Production Method: For the production of 4 Niğde Tahinlisi, approximately 660 g of wheat flour, 360 g of water, 15 g of yeast, and 15 g of salt are used to prepare approximately 1 kg of leavened dough. Additionally, 1 kg of tahini and, for sweet Niğde Tahinlisi only, 400 g of beet sugar are used. Production Stages: - The desired amount of dough is prepared to correspond to 1 kg of leavened dough for every four Niğde Tahinlisi. After waiting for approximately 30 minutes, the dough is divided into pieces and skillfully rolled on the arm to form a thin sheet. - The rolled-out dough is covered with tahini. - If sweet Niğde Tahinlisi is being made, approximately 100 g of sugar is sprinkled on the tahini at this stage. - The dough, with tahini poured over it, is rolled into a cylindrical shape and left to rest for 30-40 minutes. - Afterward, the rolled product is coiled around itself to form a circular shape and left to rest for approximately 30 minutes. - After these processes, each roll weighs around 350-400 g. - Once the resting process is complete, plain Niğde Tahinlisi is rolled out to be oval, and sweet Niğde Tahinlisi is rolled out to be round, both with a thickness of 1 cm. They are then baked at 180°C in a wood-fired, gas, or electric oven for approximately 20 minutes.