Alaca Yanic Pastry Product Description and Distinctive Features: Alaca Yanıç Böreği is a type of pastry originating from the Alaca district in the Çorum province. This dish is made by baking a dough that consists of wheat flour, water, and salt, and is filled with a variety of ingredients. It is a yeast-free pastry. The fillings used in preparing Alaca Yanıç Böreği can include ingredients such as cheese, minced meat, spinach, tomatoes, parsley, green peppers, onions, salt, black pepper, and red pepper flakes. Depending on personal preference, the pastry can be made with different fillings like cheese, cheese with parsley, minced meat, tomato-onion, or spinach. Alaca Yanıç Böreği, which holds an important place in the culinary traditions of the Alaca district in Çorum province, is not only enjoyed during everyday meals, especially for breakfast, but also served on special occasions such as weddings, holidays, and festivals. The process of preparing and cooking Alaca Yanıç Böreği varies depending on the ingredients and the method of production, requiring expertise. Achieving a consistent cook on both sides of the pastry and perfecting the filling preparation are key to its success. For this reason, Alaca Yanıç Böreği has a deep connection with the Alaca district. It is traditionally cooked in food-grade pans and/or griddles, which guarantees a delicious flavor and even cooking. Preparation of Alaca Yanıç Böreği: In a sufficiently large bowl, combine flour, salt, and water to form a smooth dough, and knead it thoroughly for about 15 minutes. After kneading, the dough should appear shiny, be soft, smooth, elastic, and non-sticky. Allow the dough to rest for about 1 hour to let it ferment. Once rested, divide the dough into 6 equal portions to form dough balls. For smaller Alaca Yanıç Böreği, you can divide the dough into 12 equal portions to make smaller balls. Let the rolled dough balls rest for another 15 minutes to allow further fermentation. For the cheese and cheese-parsley filling, combine the necessary ingredients and mix well to prepare the filling. For the minced meat filling, mix the required ingredients and sauté them for about 15 minutes to achieve the desired filling. For the tomato-onion filling, mix the required ingredients and sauté them for approximately 15 minutes to prepare the filling. For the spinach filling, mix the required components and sauté them for about 15 minutes to make the filling. Once the dough has rested, roll it out thinly into circular shapes with a diameter ranging from 20 to 40 cm, depending on the size of the dough balls. Spread the desired filling on one half of the rolled dough. Then, fold the other half of the dough over the filling to form a crescent shape. Press the edges of the dough together by hand to seal them and ensure they stay closed during cooking.