Sanliurfa Dialect Yumih Description and Distinctive Features: It is a pastry produced by rolling out a dough made of special-purpose wheat flour, yogurt, oil, salt, lemon juice, and water into a circular shape. The dough is then filled with an inner stuffing, its edges are gathered and sealed by squeezing slightly, and finally, it is deep-fried in sunflower oil. The stuffing consists of lean lamb mince, onions, black pepper, oil, and salt. The oil used in production is the registered Şanlıurfa Sadeyağı (Urfa Yağı) with geographical indication number 363. Geographical Indication: Şanlıurfa Ağzı Yumıh / Şanlıurfa Ağzı Yumuk has a historical presence and holds a significant place in Şanlıurfa's culinary culture, connecting its reputation with the geographical boundary. Production Method: Ingredients for the Dough: - 1 kg special-purpose wheat flour - 100 g yogurt - 30 g Şanlıurfa Sadeyağı (Urfa Yağı) - 5 g salt - 5 ml lemon juice - 200 ml water Ingredients for the Filling: - 1 kg lean lamb mince - 2 medium-sized onions - 5 g black pepper - 90 g Şanlıurfa Sadeyağı (Urfa Yağı) - 8 g salt Ingredient for Frying: - 700 ml sunflower oil Preparation: For the filling, mince, grated onions, water, and salt are cooked in a pan with Şanlıurfa Sadeyağı (Urfa Yağı) for 10-15 minutes. After the water evaporates, it is sautéed in its own oil for an additional 10 minutes, sprinkled with black pepper, and set aside. The dough is prepared by mixing flour, yogurt, Şanlıurfa Sadeyağı (Urfa Yağı), salt, and water until a soft dough is obtained. The dough is divided into 50-60 g portions and rolled out into a circular shape with a diameter of 13-14 cm on a floured surface. About 20 g of the filling is placed on top of the dough, and the edges of the dough are gathered, pulled up, and sealed in the center. The open part is lightly closed and squeezed. To facilitate flipping during frying, prevent the inside from being raw, and ensure both sides are well browned, the pastry is lightly pressed. If it is pressed too tightly, the mouth part may remain raw; if not pressed enough, the filling may come out. The prepared pastries are then fried in sunflower oil in a pan, starting with the shaped side. Once browned, they are flipped to brown the other side. After draining excess oil and cooling, Şanlıurfa Ağzı Yumıh / Şanlıurfa Ağzı Yumuk is ready to be served.