Urfa Kuluncesi Product Description and Distinguishing Features: Urfa (Şanlıurfa) Külünçe is a well-known and significant pastry among the regional specialties. It is made in both sweet and savory varieties, with the same production method for both. The historical account in the Mar-Yeşua Chronicle, narrating the years 494-507 A.D., mentions that during the sieges of Amid (Diyarbakır), the needs for bread and hardtack of 40,000 soldiers were met by Urfa for months. The Chronicle states that Urfa consistently supplied all the bread and hardtack requirements of the army during these sieges. Urfa (Şanlıurfa) Külünçe, reaching the present day through years of cultural accumulation and craftsmanship, is one of the significant values of the region. Therefore, it is served during suhoor time in Ramadan, on special occasions, and as a treat for guests.In the production method, pieces of dough are taken, shaped into a ball, and given a round shape. The round shape of the dough is called "külünçe," and the triangle shape created by dividing the round shape into four with a knife is called "peksimet." However, in modern times, the term "külünçe" is generally used for both shapes. Components: Külünçe (Peksimet) Embroidery: Wooden molds carved with flowers or various shapes are used to decorate the surface of the dough. Külünçe Bazısı (Rolling Pin): A cylindrical tool carved straight or with lines, used to roll out the dough. Sadeyağ (Clarified Butter): Clarified butter obtained from the milk of Ivesi sheep grown in the region. Külünçe Dermen (Spice Mixture): A mixture of spices including mahlep (Prunus mahaleb), fenugreek (Trigonella foenumgraecum), cinnamon (Cinnamomum), nutmeg (Myristica), cloves (Syzgium aromaticum / Eugenia caryophyllata), and fennel (Foeniculum vulgare), used to flavor the pastry. Küncü (Sesame): The regional name for sesame (Sesamum indicum). Kara Havuç (Black Carrot): The regional name for black cumin (Nigella sativa). Production Method: Ingredients: The following measurements are the minimum amounts that can be used. 2 kg flour 250 gr clarified butter 200 gr olive oil 800 ml water 200 gr sourdough 1 tablespoon cumin seeds Half a tea glass of sesame seeds 1 teaspoon spice mixture for külünçe (dermen) 2 eggs for brushing on top 1 tablespoon salt for salty külünçe 2 cups powdered sugar for sweet külünçe Instructions: 1. Sift the flour into a deep bowl and create a well in the center. Add heated clarified butter and olive oil into the well. 2. Mix in lukewarm water, softened sourdough, cumin seeds, sesame seeds, and the spice mixture for külünçe. 3. For salty külünçe, add 1 tablespoon of salt to the dough. For sweet külünçe, add 2 cups of powdered sugar to the dough. 4. Knead the dough thoroughly until it reaches a homogeneous consistency. After reaching a slightly firmer texture than medium softness, let the dough rest for about half an hour. 5. Tear mediumsized pieces from the rested dough. Using a rolling pin (külünçe bazısı), roll out the dough balls to obtain round külünçe. The rounds should be approximately 20 cm in diameter and 12 cm thick. 6. Squeeze the edges of the round dough between two fingers (using a pinching technique) to shape them. After shaping the edges, the round shape can be maintained, or the rounds can be cut into four equal triangles using a knife. 7. Use külünçe embroidery (wooden molds) to imprint decorative patterns on the prepared dough by pressing them.