Sinop Ravioli Product Description and Distinctive Features: Sinop Mantı is a type of dumpling produced by placing lean and boneless minced beef, without any oil, inside dough sheets rolled to a thickness of 1-2 mm. The dough is then folded in an ear-shaped manner and boiled. The dish is served in the same plate with half of it accompanied by walnuts and the other half with garlic yogurt. Due to the ear-shaped folding of the dough, it is also known as "ear dough" in the geographical region. The dough sheets of Sinop Mantı, once shaped, can be dried at 180°C for 5 minutes and stored at room temperature for 2 days, at 4°C for 2 months, or shock-frozen at -25°C and preserved at -18°C for 2 months. The history of Sinop Mantı dates back to ancient times and holds significant importance within the culinary culture of Sinop. The unique method of production, particularly the thinness of the dough and the folding technique, along with the distinctive serving style of half with walnuts and the other half with garlic yogurt, requires a high level of skill and expertise. For these reasons, the production method and mastery involved are closely tied to the geographical region. Production Method: Fine-grated and water-squeezed dry onions, salt, and black pepper are added to the minced meat and kneaded until a homogeneous mixture is obtained.The rested dough is divided into two. Dough balls are floured to prevent sticking and rolled out to a thickness of 1-2 mm. The rolled dough is then cut into squares measuring 4-5 cm. The cutting process should be done quickly to prevent the dough pieces from drying.A teaspoon of filling is placed on the square-shaped dough, and the squares are folded into a triangular shape by folding the bottom two corners of the triangle. The remaining corner outside of the combined corners is lifted upward, giving the dough an ear shape as shown in Figure 1. If the shaped Sinop Mantı dough is not going to be cooked immediately, it can be stored by drying or shocking on trays coated with flour to prevent sticking. The drying process is applied at 180°C for 5 minutes, and the dried dough can be stored at room temperature for 2 days or at 4°C for 2 months. The shocking method is carried out in shock rooms at -25°C, and the shocked dough, in packaged form, can be stored at -18°C for 2 months. Ingredients for cooking: - 20 g salt - 10 ml vegetable oil Salt and vegetable oil are added to boiling water in a pot, and the mantı is added. Care should be taken to ensure that the mantı is completely submerged in water. After cooking over low heat for about 7-8 minutes, 1 cup of cold water is added, and it is left to stand for 1 minute. Adding cold water at this stage is important to prevent the mantı from sticking and to keep it firm. The mantı is then removed from the pot and drained using a strainer. Sauce ingredients: - 200 g unsalted butter - 250 g full-fat yogurt - 2 cloves of garlic - 130 g walnuts Garlic is crushed in a mortar and mixed with yogurt to prepare garlic yogurt. Walnuts are finely crushed. Butter is lightly melted in a pan. The drained mantı is placed in a serving plate, and melted butter is poured over it using a tablespoon. As shown in Figure 2, garlic yogurt is poured over half of the mantı on the plate, and the other half is topped with crushed walnuts. After drizzling with butter again, optional spices such as red pepper flakes and mint can be sprinkled, and Sinop Mantı is ready to be served.