Savastepe Saribeyler Mobilization Bun Product Description and Distinguishing Features: Savaştepe Sarıbeyler Seferberlik Çöreği is a type of bread produced by preparing dough with bread wheat flour, sourdough starter, water, and salt, coating it with sesame seeds, and baking it in a stone oven with wood fire. It has an approximate final weight of 450-480 g, is circular with a diameter of 26 cm, and has a thickness of 2 cm. The sourdough starter of Savaştepe Sarıbeyler Seferberlik Çöreği is produced using wheat flour, yogurt, white sugar, olive oil, and water. The composition of tarhana, which includes wheat flour, yogurt, chickpeas, and water, contributes to the sourness of the sourdough. The acidity formed by yogurt and tarhana in the sourdough provides a suitable environment for fermentation, shortening the fermentation time and preventing the bread from becoming stale quickly. Tarhana gives Savaştepe Sarıbeyler Seferberlik Çöreği a slightly sour aroma. Yellow hulled sesame seeds are commonly used to cover the top of Savaştepe Sarıbeyler Seferberlik Çöreği. The yellow hulled sesame is mixed with oak ash, soaked in hot water, and sifted. During this process, the yellow color of sesame turns into white. However, white sesame seeds obtained from the market can also be used in production. Savaştepe Sarıbeyler Seferberlik Çöreği can be preserved for 6 months by drying. Although traditionally dried in the sun, the drying process can be achieved by heating at 50-70°C for 20 minutes.The history of Savaştepe Sarıbeyler Seferberlik Çöreği dates back to ancient times. The term "seferberlik" in its name originates from being one of the combat rations for soldiers during the long years of the Gallipoli Campaign and the War of Independence. It holds significant importance in the culinary culture of the geographical region. It is present at weddings, holidays, and special banquet meals. Especially due to its unique production method based on regional ingredients, it is closely associated with the geographical boundary. Preparation of Tarhana: Boiling water is mixed with bread wheat flour and cooked at 50-60°C using a food-grade wooden paddle. In a separate bowl, yogurt and boiled chickpeas are mixed and kneaded, then added to the cooked mixture and kneaded again. The resulting dough is shaped into large pieces, covered with yogurt, and left to rest at room temperature (21°C) for 12 hours. After resting, it is divided into small pieces, placed on a food-grade cloth, and left to rest in sunlight for 2 hours. The pieces are then manually shaped to the size of rice grains and left to dry in sunlight for one day. Before being used in sourdough starter production, the prepared tarhana is soaked in water for 8 hours, a step necessary for better mixing in the dough. Preparation of Sourdough Starter: Yogurt, water, olive oil, bread wheat flour, sugar, and tarhana soaked in water are mixed until a homogeneous mixture is obtained, then kneaded. The dough is left to rest at room temperature (21°C) for 12 hours. Preparation of Savaştepe Sarıbeyler Seferberlik Çöreği: Bread wheat flour and water are mixed. First, salt and then sourdough starter are added, mixed, and kneaded. The resulting dough is left to rest for 1 hour and then divided into approximately 500 g each, making 80 pieces. After resting for 20 minutes, the pieces are shaped into circles and coated with sesame seeds. After an additional 1-hour rest, they are baked in a stone oven at 250°C with wood fire for 10-15 minutes. Savaştepe Sarıbeyler Seferberlik Çöreği is taken out of the oven with a shovel, arranged on a clean cloth one by one, covered with a food-grade cloth to prevent drying, and left for about 1 hour. Finally, it is packaged in food-grade packaging for sale. To separate the shells of the sesame seeds used to cover the top of the çörek, 4 kg yellow hulled sesame seeds are mixed with 2 kg oak ash, soaked in water at 70-90°C for 10 minutes. Afterward, they are sifted with a sieve to remove the shells. The yellow color of sesame turns white through this traditional process. Alternatively, white sesame seeds obtained from the market can also be used in production.The shelf life of Savaştepe Sarıbeyler Seferberlik Çöreği is a maximum of 7 days at temperatures between 18-24°C. Çörek, sun-dried for 2-3 days or heat-dried at 50-70°C for 20 minutes, can be stored for 6 months. Additionally, once baked and cooled, çörek can be frozen at -18°C in vacuum-sealed bags for up to 6 months.