Sivrihisar Stuffed Kelem Description and Distinguishing Features of the Product: Sivrihisar Kelem Dolması is a type of stuffed vine leaves made using cabbage leaves, minced beef, cracked wheat, water, tomato paste, red pepper flakes, and salt. The dolmas are rolled in the shape of a triangle, resembling a muska. No tomato paste or other ingredients are added to the cooking water. When serving Sivrihisar Kelem Dolması, no additions such as strained yogurt, garlic yogurt, or a sauce with butter and tomato paste are made on or alongside it. Cracked wheat, known as "ince dene," is a mixture of equal parts fine bulgur and crushed wheat called "göce." In the regional context, the term "kelem" refers to cabbage. Sivrihisar Kelem Dolması is made from a type of cabbage locally known as "kepen kelem." Kepen kelem has white, thin leaves that are soft and delicately veined. The leaves can be used fresh, dried, or frozen.Sivrihisar Kelem Dolması, with its historical roots, holds a significant place in the culinary culture of Sivrihisar. It is commonly featured on tables prepared for special occasions such as guest visits, holidays, and weddings in Sivrihisar. For these reasons, there is a strong association between its geographical origin and reputation. Production Method: In the production of Sivrihisar Kelem Dolması, cabbage leaves, known as "kepen kelem," are used in three forms: fresh, dried, and frozen. Fresh kepen kelem leaves are obtained from cabbage harvested in September. The fresh cabbage leaves are obtained by turning the kepen kelem upside down and removing the stem and root parts, allowing the leaves to be separated one by one without tearing. Fresh kepen kelem, which will not be used immediately but will still be used while fresh, undergoes a process called "soldurma" or wrinkling, defined within the geographical boundary. The softening (soldurma) process involves leaving fresh kepen kelem leaves in the shade for up to 10 days with the roots and stems intact. After this process, the obtained leaves are used fresh without drying or freezing. It is essential for the kepen kelem leaves to not tear during the drying process. The white kepen kelem turns yellow when dried. The wrinkling/softening (soldurma) process for kepen kelem involves hanging the leaves on a string from their veined parts in a dry, closed, and cool environment for 3-4 days. These leaves, without drying, are used when fresh leaves are not available, and this process is repeated each new season. For frozen kepen kelem leaves, they are left to air for 3 days for wrinkling/softening (soldurma). Then, they are dipped in boiling water for 2 minutes, removed, arranged on a tray without touching, and left to cool for about 10 minutes. Once cooled, the veined parts of the leaves are cut, and they are stored in the freezer in 10-piece packets. This process is repeated each new season. For a Sivrihisar Kelem Dolması serving six people, 10 kepen kelem leaves are used. The kelem leaves are blanched in groups, turning them every 5 minutes, for approximately 15 minutes.Frozen leaves can be used directly after thawing.The blanched leaves are removed from the pot using a strainer. They are arranged on a tray without touching and left to cool for about 10 minutes after sprinkling about 3 grams of salt over them to prevent excessive softening. The filling components for Sivrihisar Kelem Dolması are mixed and kneaded well. Since cracked wheat expands over time, the filling should be used immediately without waiting.The cooled kelem leaves with thick veins are separated, cut into long strips with a maximum thickness of 3-4 cm, and filled with the small-sized filling. Starting from the thin end, the leaves are tightly rolled into a triangle (muska) shape, ensuring that the veined parts remain inside. To prevent the fillings from expanding, the dolmas are immediately moved to the cooking stage. The rolled dolmas are arranged in a wide-bottomed pot, and about 400 ml of room temperature water is added, not exceeding the top of the dolmas. The dolmas are started to be cooked over high heat. To prevent them from opening, the heat is reduced as soon as it starts to boil, and they are cooked for about 30 minutes. After adding 200 ml of room temperature water, they are continued to be cooked over low heat for another 10 minutes. If overcooked, the kelem leaves may break, and the dolmas may fall apart.The cooking time for dried kelem leaves is longer than fresh ones. Dolmas prepared with dried kelem leaves are added after 45 minutes of cooking at low heat and continued to be cooked for another 15 minutes. The cooking process for dolmas prepared with frozen kelem leaves is the same as those made with fresh kelem leaves.The cooked Sivrihisar Kelem Dolması is served after resting for 15 minutes.