Sinop Nokulu Product Description and Distinctive Features: Sinop Nokulu is a type of pastry that has been prepared for approximately 200 years in the province of Sinop and its districts. It is a type of börek with a handmade thin pastry, with a thickness of 1.5-2 mm, and it comes in two varieties: one filled with raisins and walnuts, and the other with minced meat. Historical sources mention that Sinop Nokulu used to be chosen as a provision by workers on ships docking at the Sinop shipyard due to its quick preparation and long shelf life without going stale. It was a preferred food among sailors. In the past, Sinop Nokulu was traditionally consumed only on religious holidays, specifically on the day before the holiday (arife günü) and the first day of the holiday. Families would prepare the filling and dough at home, then take it to bakeries for baking. It was offered to guests who came to visit during the holiday. Sinop Nokulu has become an essential part of Ramadan holidays in the region and is prepared daily by many local bakeries and pastry shops. It is also popular among tourists visiting Sinop. The distinctive features of Sinop Nokulu include the traditional production methods passed down through generations, the use of minced meat from large cattle grazing outdoors for nine months, and eggs from free-range chickens. The handmade pastry, with a thickness of 1.5-2 mm, sets it apart from other types of börek that have thinner crusts (less than 1 mm). The region of Sinop is rich in plant diversity, with 121 families, 608 genera, and 1489 plant taxa identified in Sinop and its surroundings. The total number of endemic (149) and rare (29) plant taxa identified from this diversity is 178. This variety, along with the use of meat from outdoor-grazed cattle and eggs from free-range chickens, distinguishes Sinop Nokulu from similar pastries in other regions. Therefore, Sinop Nokulu should ideally use minced meat from locally raised animals and eggs from locally raised chickens. Production Method: The production of Sinop Nokulu involves a two-stage preparation process, including the preparation of the common dough used in both varieties and the preparation of the filling that determines the type of Nokul. Preparation of the dough: The preparation of the dough is a crucial factor influencing the taste and texture of Sinop Nokulu. The dough should be prepared to have the softness of the "earlobe" in colloquial terms. In 1 kg of flour, 1 egg, 10 grams of dry yeast, and 8 grams of salt are mixed, and gradually, a total of 200 ml of lukewarm water is added to this mixture. The prepared dough should be allowed to rest for 15 minutes to ensure the fermentation process takes place properly. The fermented dough should be divided into pieces of approximately the size of an average orange, and after dividing, it should be covered with a clean cloth and left to rest for an additional 20 minutes. This waiting period allows all the ingredients added to the dough to integrate, and the dough undergoes fermentation, rising, and swelling. Sinop Nokulu achieves its traditional taste when made from dough that has reached the right consistency. Preparation of the filling: For the minced meat filling, 150 grams of beef minced meat, free of tendons, is sautéed, and the sautéed meat is completed by adding 60-70 grams of grated onion. The sautéed minced meat mixture is then completed by adding 5 grams of salt and 2.5 grams of ground black pepper, and it is left to cool. For the filling with raisins and walnuts, 100 grams of walnuts, 100 grams of dried raisins, and 200 grams of powdered sugar are mixed together in a cold state. Preparation of Nokul: The dough is rolled out on a marble surface using a rolling pin or rolling pin, with intermittent sprinkling of flour to prevent sticking, until it becomes a thin sheet with a thickness of 1.5-2 mm. The liquid oil is brushed onto the sheet, and the filling is evenly distributed on top. The sheet with the filling is rolled around the rolling pin to take its shape, and the rolled Nokul, with one end fixed, is placed on a baking sheet, rotating it around its axis to form a circular shape. The surface is brushed with egg yolk, and it should be baked in an oven at 170-180 °C for 35-40 minutes or until the top turns golden brown.