Aksaray Sugar Pastry Product Description and Distinctive Features: Aksaray Şeker Böreği is a syrup-soaked dessert made with tail fat, butter, margarine, wheat flour, yogurt, eggs, baking powder, and walnuts. The dough is shaped using a special tool known as "kalbur", which creates small pores on its surface. This dessert is also referred to as "kalburabastı" due to this unique shaping method. The origin of Aksaray Şeker Böreği can be traced back to Ottoman cuisine, and it plays an important role in the culinary traditions of the region. This dessert is especially served on special occasions such as holidays, engagement ceremonies, religious events, weddings, and more. Its ability to provide a feeling of fullness makes it a popular choice during both iftar (the evening meal to break the fast) and sahur (the pre-dawn meal) during the month of Ramadan. Due to these factors, it has become strongly associated with the geographical region. Production Method: In a pot, melt margarine and then add butter and 110 g of flour. Stir continuously until the flour turns a light pink color. In another pot, melt tail fat and combine it with the roasted mixture, allowing it to cool. In a bowl, mix yogurt, egg, 340 g of flour, walnuts, baking powder, and the cooled mixture. Knead the ingredients until a soft dough forms, resembling the consistency of an earlobe, but not too firm. Divide the dough into approximately 25 pieces, each the size of a walnut. Place the dough pieces on a special tool called "kalbur" and gently press them into a flat, oval shape, about 0.5 cm thick. Arrange the shaped dough on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C until cracks appear on the surface and the dough turns a golden brown. After baking, allow it to cool to room temperature (20-25°C), then place the cooled pieces on a serving plate that is suitable for pouring syrup over them. To prepare the syrup, combine white sugar and water in a pot and bring the mixture to a boil. Once it starts boiling, add 2 or 3 drops of lemon juice and let it simmer for an additional 5 minutes. After removing the syrup from the heat, allow it to cool to 35°C. Then, slowly pour the cooled syrup over the Aksaray Şeker Böreği at room temperature. Let it sit for at least 30 minutes to allow the syrup to be absorbed, and then it is ready to serve.