Aksaray Sherbet Pita Product Description and Distinctive Features: Aksaray Sherbetli Pide is traditionally baked in a stone oven fueled by oak wood fire, and made with a combination of lor cheese, melted fatty cheese, and a unique type of moldy cheese known as "göğ", which is specific to the region. Once baked, it is generously topped with butter while still hot, then sliced and served with a pour of sherbet on top. The dough of Aksaray Sherbetli Pide has a medium thickness and is baked to a perfect golden brown. With a history that dates back to ancient times, Aksaray Sherbetli Pide is most commonly enjoyed at breakfast, but its popularity extends throughout the day. What makes it truly unique to the region is its filling, which combines three types of cheese, the application of butter both inside and on top after baking, and the tradition of serving it with sherbet. These distinct features require specialized production techniques and expert craftsmanship, firmly linking it to the geographical region. Production Method: The ingredients used to prepare the dough for Aksaray Sherbetli Pide include: 1 kg special purpose wheat flour, 500 ml water, 5 g yeast, 50 g salt, and 50 g butter. All ingredients are combined and kneaded until a smooth, non-sticky dough forms. The dough is then allowed to rest for 30 minutes, covered with a damp cloth, to enable fermentation. After fermentation, the dough is divided into 5 equal portions and left to rest for another 20 minutes. The portions are then rolled out into the traditional pide shape, about 1 meter long and 10 cm wide. The ingredients used in the filling of Aksaray Sherbetli Pide, known as the three-cheese mixture, are as follows: 150 g lor cheese, 150 g melted fatty cheese (such as kasar, etc.), 300 g moldy cheese, and 30 g salt. The cheeses used in the production of Aksaray Sherbetli Pide are preferably sourced from the villages of Aksaray. The three types of cheese are combined with salt, pressed, and then stored in the refrigerator for 24 hours to allow excess liquid to drain. Once the mixture takes on a yellowish hue, it is ready to be used. The ingredients used to prepare the sherbet for Aksaray Sherbetli Pide are as follows: 500 g powdered sugar, 500 ml water, and 3-5 ml lemon juice. Water and powdered sugar are combined and brought to a boil. Once boiling, the mixture is simmered for an additional 30 minutes. Afterward, lemon juice is added, mixed in, and left to cool. Preparation and baking of Aksaray Sherbetli Pide: The dough, which has already been rolled out, is filled with about 120 grams of the three-cheese mixture. The edges of the dough are then folded inward to seal in the filling. The pide is baked in a stone oven over oak wood fire until the top turns a golden brown. Once baked, the pide is removed from the oven, and the top is cut with a knife. Butter is then added both inside the pide and spread on top. The buttered pides are sliced into 5-6 cm pieces and arranged on a serving plate. Finally, cold sherbet is poured over them before serving.