Savsat Ketesi Description and Distinguishing Features of the Product: Şavşat Kete is a round pastry made in Şavşat district, prepared with flour, yeast, salt, water, and butter produced locally. The dough is shaped into a round form and baked in a wood-fired oven or hearth. The product has a crumbly texture when consumed.The history of Şavşat Kete dates back to ancient times, and its production method requires skill and expertise. Therefore, it is closely associated with the geographical boundary, reflecting a connection between its reputation and the region's mastery in the production process. Production Method: The production stages of Şavşat Kete can be divided into four steps: preparation of the dough, resting, rolling, and baking.Ingredients used in the production of Şavşat Kete are as follows: - 1 kg wheat flour - 10 g dry yeast - 500 ml water - 12 g salt - 150 g butter produced in Şavşat district The butter used in the production of Şavşat Kete, which affects its aroma, is produced from the milk of large cattle that feed on medicinal aromatic and endemic plants in cool and continuously misty pastures at altitudes of 1300 meters and above in the highlands of Şavşat district. Its taste is caramelized and thyme-like. Plants that affect the aroma of butter include Sibbaldia parviflora, Thymus praecox subsp. grossheinmii var. grosheimii, Polygonum bistorta subsp. carneum, Alchemilla caucasica, Anthemis marshalliana subsp. pectinata, Tripleurospermum caucasicum. Except for the butter, all ingredients are mixed to form a moderately firm dough. The dough is divided into fist-sized pieces and covered. After resting for 15 minutes, the dough pieces are rolled out with a rolling pin to obtain thin sheets. The sheets are spread on a cloth and rested, covered, for about 10 minutes.The butter is melted in a copper pan until it becomes frothy, and the sheets are brushed with the melted butter. The sheets, which are thinned by pulling from the edges, are opened to a diameter of 80 to 100 cm and brushed with butter. They are then cut into strips of 8 to 12 cm wide. The strips are folded, alternating right and left, to create a single pastry from two strips. The prepared doughs, consisting of folded oily strips, are left to rest for about 10 minutes for the butter to solidify. After the resting process, each dough piece is rolled out with a rolling pin to a diameter of approximately 15 cm. The rolled-out doughs are brushed with butter without resting, and then they are placed in a preheated wood-fired oven at 200-250°C, turning them frequently until both sides are golden brown. One piece of Şavşat Kete weighs between 150 and 200 grams. It can be served with or without additional butter based on preference.Şavşat Kete, whether raw or cooked, can be stored in the deep freezer for up to 1 year. The sale of the cooked product is done in a package prepared with dry ice, which can last up to 3 days without breaking the cold chain.